I recently made some Lemon Balm Tea brewed from freshly harvested leaves with a sprig of fresh Stevia. I chilled the tea for a refreshing treat during a presentation I gave on Lemon Balm. I often use Lemon Balm in a mix of herbs for tea, but it had been a while since I had it all on its own. What a lovely, fragrant, even flowery, tea it made. Along with the wonderful flavor, I knew the Lemon Balm Tea was full of goodness.


Flowering Lemon Balm Plant
Picture compliments of Growing the Glow

Since the Middle Ages, Lemon Balm has been used to reduce anxiety and stress, promote sleep and improve appetite. The tea was used to treat indigestion, including colic and bloating. Lemon Balm steeped in wine was said to lift the spirits ~~ maybe it was just the wine! ~~ help heal wounds and treat insect bites and stings.

Around the Mediterranean area, Lemon Balm has been cultivated and used for at least 2000 years. Avicenna, a Muslim herbalist, recommended Lemon Balm "to make the heart merry". In the 14th Century, King Charles V of France drank Lemon Balm Tea every day for good health. Lemon Balm was called "heart's delight" in Southern Europe. It has been praised by herbal writers for centuries for being able to dispel melancholy and is still used today in Aromatherapy to combat depression.

Lemon Balm Tea
Picture courtesy of Prevention.com

Many of us who have studied and grown herbs over the years know Lemon Balm as a soothing herb which will help calm one's mind, making sleep easier to achieve. It is often combined with other sedative, calming herbs such as hops, valerian and chamomile to aid sleep. Its somewhat sedative effect gives it a mild anti-anxiety property. A tea made from Lemon Balm can also be used topically to ease skin sores, even sores from herpes and shingles.

The leaves and essential oil of Melissa officinalis contain caffeic acid and ferulic acid which provide protection from carcinogens, prevent inflammation, suppress bacteria and fungi and have antioxidant properties.

As with many herbs, there is a chance of negative interaction with a pharmeceutecal you may be taking.

While lemon balm is generally regarded as safe, it may potentially interact with sedatives and thyroid medications. Although there is no scientific evidence of this, if you are taking sedatives (for insomnia or anxiety) or medications to regulate your thyroid, ask your doctor or practitioner before taking lemon balm.

Nice rounded form of young Lemon Balm Plant
Picture courtesy of HerbGardening.com

Lemon Balm, a member of the large mint or Lamiaceae Family, is native to the Eastern Mediterranean and Western Asia, and is root hardy to Zone 4. The leaves are a wrinkled medium green and resemble other mint leaves. It suffers a bit during the hottest part of our Southern summers, but with ample water, it will survive and perk up with the cooler fall temperatures. A shearing of the plant after it blooms, usually in July or early August in my garden, will keep it bushy and healthy. Additionally, if you live where the summer heat is prolonged, grow your Lemon Balm in dappled light or certainly afternoon shade. A container plant will definitely need shade during the hottest part of the day. In more moderate summer climates, give Lemon Balm full sun for best leaf production and harvest often to maintain a nice, bushy plant.

Growing Lemon Balm

Lemon balm is incredibly easy to grow in the herb garden, in flower beds and in containers. It starts easily from seed or plant divisions. It is drought tolerant, grows well in most soils, and produces flowers that are sweet smelling and attractive to bees. Plant lemon balm near apple trees and vegetable gardens where pollination is important to attract bees, and near beehives to calm and retain bees. Whether you grow a lot of lemon balm in the garden or just one pot of it on the deck, you will be delighted with this sweet, bountiful herb.

Lemon balm will grow well in partial shade or full sun. It probably exhausts the soil after two or three years because it makes such a large clump so it must be fertilized annually especially with nitrogen.

Flower spikes form in midsummer, which stops leaf production. Cut off these flowering stems 6 inches from the crown. The first cutting from a new plant can usually begin 10 weeks after transplanting. Do not cut more than half the plant at a time.

Some gardeners find Lemon Balm to be a bit invasive, although I have never found it to be so. If you're concerned about that, grow your Lemon Balm in a big container and prune the flower heads off before they dry out and the seeds scatter.

Lemon Balm coming back after freezing down during the winter.
Picture courtesy of Commonweeder, http://www.commonweeder.com/2009/03/

Herb teas don't have to be medicinal for you to enjoy them. After a stressful day or for a natural pick-me-up, a cup of herbal tea is soothing and refreshing.
Use approximately 2 teaspoon fresh herbs for each cup (about 6-8 ounces). Pour boiling water over your fresh herbs (you may slightly bruise the leaves to help release their flavors) in a china or glass pot. Metals, including stainless steel, may alter the flavor of the tea. Steep for only 5 to 10 minutes for best flavor. The tea should be lightly colored and mild. Pour and enjoy plain or with a little dollop of honey, some stevia or other natural sweetener. If you have fresh stevia, add it to the pot with the herbs to bring out the sweetness of the stevia during steeping.

You may use dried herbs for tea also. Just remember dried herbs have a stronger flavor so only use about 1 teaspoon per cup and proceed as for fresh herbs.

Prepare tea as for hot herbal tea using either fresh or dried herbs, but more herbs per cup, up to 3 or 4 teaspoons fresh, 2 or 3 teaspoon dried. Steep no more than 10 minutes to prevent bitterness. Stir in sweetener while tea is hot. Chill and serve, or simply fill a glass with ice and pour hot tea over and enjoy.

For sun tea, fill a jar with cold water, add slightly bruised herbs, stems and all, about 3 or 4 teaspoons per cup, set in the sun for up to 3 hours. Stir in sweetener, if desired, while tea is warm, chill and serve, or simply fill a glass with ice and pour tea over and enjoy.

For herb flavored "regular" tea, simply add slightly bruised herbs (mint is great, and/or lemon flavored herbs) while brewing your tea. Remove herbs in times suggested for herbal tea to prevent bitterness. Sweeten, chill, serve and enjoy.

QUOTE FOR THE MONTH

One day I was speeding along at the typewriter, and my daughter -- who was a child at the time -- asked me, "Daddy, why are you writing so fast?" And I replied, "Because I want to see how the story turns out!" -Louis L'Amour, novelist (1908-1988)