LEMON BALM

BOTANICAL NAME:  Melissa officinalis

 Lemon balm is a small hardy perennial herb.  It grows to a height of 30 - 45 cm.  Balm grows best in a light rich moist soil.  Sow the seeds in seed boxes in early spring, (see our Plastic Seedling Trays) and cover with a thin layer of fine sand or sifted compost.  Keep the soil damp all the time.  When seedlings are 5 cm high transplant to 60 cm apart.  They are water loving plants so water them often.  Your plants ought to last a few years.  Prepare their site by giving it a generous supply of compost or old kraal manure, plus a little dolomitic lime.  Choose a site where it will get some shade during the worst of the heat of the day.  When the plant dies down in winter, cut the stalks 5 cm above the ground level, cover with a layer of compost.  When new growth appears in spring, loosen the soil around the herb and work in dolomitic lime, and general purpose fertiliser. When in flower, it will attract beneficial bees to your garden. 

 Part used:  Leaves

Lemon Balm is used to help the nervous, aid indigestion, insomnia or insect bites.  It makes a lovely refreshing tea. (6-8 fresh leaves, 150 ml boiling water, steep for 10 - 15 minutes.)  Culinary uses, include it in soups as a garnish, fish, eggs and poultry. Puddings and custard, add a sprig of bruised lemon balm to rice pudding and custard while cooking and remove before serving.  Beverages:  put a few bruised leaves in fruit juices or teas as flavouring.  Balm will blend with most other herbs. 

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