Balm: Lemon (Melissa officinalis)
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Lemon balm was most likely introduced to Spain by the Moors in the 7th century; by the Middle Ages, it was common throughout Europe. Its Latin name, Melissa, means “bee” in Greek and refers to the plant's tendency to attract bees; first century Roman naturalist Pliny the Elder recommended that lemon balm be cultivated near bee hives to prevent the bees from straying. A member of the mint family, lemon balm dates back over 2,000 years for use as a medicinal herb primarily to treat stress and anxiety, insomnia, and indigestion. Eleventh century Persian physician and philosopher Avicenna wrote of the benefits of lemon balm in treating low spirits or melancholy. According to an old Arabian proverb, “Balm makes the heart merry and joyful.” According to historical record, both King Charles V of France and Emperor Charles V drank lemon balm beverages to improve their health; lemon balm was also one of the plants grown in Thomas Jefferson’s famous experimental garden. Today, herbal treatments containing lemon balm often include other calming herbs such as valerian, chamomile, and hops to encourage relaxation.
Scientific Name: Melissa officinalis
Also Known As: Common Balm, Garden Balm, Melissa, Heart's Delight, Bee Balm, Sweet Balm, Bee's Leaf, Honey Plant.
Species Origin: Mediterranean, Europe, and Central Asia.
Ease of Growing: Easy
Grown as: Perennial
Maturity: June to August
Light: Partial shade, but can grow in full sun
Soil: Prefers well drained or sandy soil
Water: Water regularly, but do not over water.
Attracts Beneficial Insects: Yes. Lemon balm attracts bees, birds, and butterflies.
Container: Yes. Lemon balm grows well in containers. Unless you're looking to grow an enormous lemon balm plant, there's really no need for large containers. Lemon balm will happily grow in containers as small as a half gallon! By growing in small containers, you'll be able to prune and maintain your plant much easier. See "Container" tab for more info.
Height: 12-18”
Spacing: 12-15”
Sow Depth: On soil surface
USDA Zone: 4-9
Produces: bright green, textured leaves with serrated edges and small pale yellow flowers.
Garden Uses: Herb gardens. Border fronts. Naturalize as a ground cover in informal areas.
Also Known As: Common Balm, Garden Balm, Melissa, Heart's Delight, Bee Balm, Sweet Balm, Bee's Leaf, Honey Plant.
Species Origin: Mediterranean, Europe, and Central Asia.
Ease of Growing: Easy
Grown as: Perennial
Maturity: June to August
Light: Partial shade, but can grow in full sun
Soil: Prefers well drained or sandy soil
Water: Water regularly, but do not over water.
Attracts Beneficial Insects: Yes. Lemon balm attracts bees, birds, and butterflies.
Container: Yes. Lemon balm grows well in containers. Unless you're looking to grow an enormous lemon balm plant, there's really no need for large containers. Lemon balm will happily grow in containers as small as a half gallon! By growing in small containers, you'll be able to prune and maintain your plant much easier. See "Container" tab for more info.
Height: 12-18”
Spacing: 12-15”
Sow Depth: On soil surface
USDA Zone: 4-9
Produces: bright green, textured leaves with serrated edges and small pale yellow flowers.
Garden Uses: Herb gardens. Border fronts. Naturalize as a ground cover in informal areas.
To start lemon balm indoors in a flat, sow on the surface of soil about 6 weeks before the last spring frost; provide moderate heat, but keep away from the hottest rays of sunlight. For best results, water lightly with a spray bottle or something similar. Transplant outdoors as soon as the seedlings grow big enough to handle, or after the last spring frost. To direct sow after the last frost, plant the seeds on the surface of the soil and keep it evenly moist until germination, which should take place within 2-3 weeks. Lemon balm prefers well drained or sandy soil and partial shade, but can grow in full sun. With proper handling, lemon balm grows well in containers.
Water regularly, but do not over water. Mature lemon balm tolerates drought conditions. Control weeds while the seedlings are becoming established. Lemon balm attracts bees, birds, and butterflies; it can become rather invasive if left to spread. To prevent this, remove the flowering stalks before they go to seed.
Harvest fresh leaves as needed during summer and fall. Lemon balm regrows well after cutting, even coming back after being cut nearly to the ground. For healthy growth, however, do not remove more than half of the plant's growth at one time. The flavor of lemon balm reaches its peak immediately before flowering, and the best time to harvest is in the morning after the dew has dried. Fresh leaves have the best flavor, though they can be dried or frozen; dry them within 2 days at a high temperature to prevent mold.
Remove individual flowering stalks as they begin to dry and develop seed. Spread them out to dry away from direct sunlight. Shake out the seed and store it in a cool, dry place. Plants will spread by self-seeding, but are generally not considered to be too aggressive.
Leaves: raw or cooked. A pleasant lemon-like aroma and flavor, they are used mainly as a flavoring in salads and cooked foods. A lemon-flavored tea can be made from the fresh or dried leaves. A bunch of the leaves can be added to china tea, much improving the flavor, the leaves are also added to fruit cups etc. They are used as a flavoring in various alcoholic beverages including Chartreuse and Benedictine.
Lemon balm is a commonly grown household remedy with a long tradition as a tonic remedy that raises the spirits and lifts the heart. Modern research has shown that it can help significantly in the treatment of cold sores. The leaves and young flowering shoots are antibacterial, antispasmodic, antiviral, carminative, diaphoretic, digestive, emmenagogue, febrifuge, sedative, and tonic. It also acts to inhibit thyroid activity. An infusion of the leaves is used in the treatment of fevers and colds, indigestion associated with nervous tension, excitability and digestive upsets in children, hyperthyroidism, depression, mild insomnia, headaches etc. Externally, it is used to treat herpes, sores, gout, insect bites and as an insect repellent. The plant can be used fresh or dried, for drying it is harvested just before or just after flowering. The essential oil contains citral and citronella, which act to calm the central nervous system and are strongly antispasmodic. The plant also contains polyphenols, in particular these combat the herpes simplex virus which produces cold sores. The essential oil is used in aromatherapy. Its keyword is "Female aspects". It is used to relax and rejuvenate, especially in cases of depression and nervous tension.
Project Purity Seeds can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.
Allies: Perhaps because of its pleasing fragrance, lemon balm is said to benefit all vegetables. Planted with broccoli, cauliflower, or other members of the cabbage family, lemon balm may help to deter insects, perhaps by masking the cabbage smell.
Companions: Interplant with broccoli, cauliflower, and the other cabbage family crops. Grow lemon balm as a hedge around the orchard to attract bees for better pollination. Add to an ornamental border or plant with roses.
Enemies: None known.
Companions: Interplant with broccoli, cauliflower, and the other cabbage family crops. Grow lemon balm as a hedge around the orchard to attract bees for better pollination. Add to an ornamental border or plant with roses.
Enemies: None known.
Health Benefits of Lemon Balm Essential Oils
Antidepressant: This property is one of the four most significant medicinal properties of this oil. It is an effective mood lifter and an antidepressant. It has been found to drive away sadness and inspire joy and hope. That is why it was called the “Elixir of Life” or the “Nectar of Life” all the way back in the 15th Century.
Cordial: This means that it invokes warm feelings and provides actual warmth to the respiratory system and the cardiovascular system. One can avoid frequent colds with the help of this property.
Nervine: Melissa essential oil is also considered a Nervine substance. This means that it serves as a tonic for the nervous system, keeping it healthy, functioning properly and helping to avoid nervous disorders. Problems like vertigo, nervousness, and convulsions can be treated using this property of Melissa essential oil.
Sedative: This essential oil sedates and soothes. It is good for calming inflammation, anxiety, nervousness, trauma and shock. It also promotes sleep due to this property. It relaxes the body, mind and soul while bringing feelings of peace and contentment. In the past, it was used to help soldiers relax and drive away the fatigue and stress of combat.
Antispasmodic: An unexplainable or excessive contraction in the body is called a spasm. Spasms can occur within the respiratory, muscular, nervous and digestive systems and can lead to severe coughs, muscular cramps, convulsions, shortness of breath and severe abdominal pains. Spasms should be taken very seriously, since in extreme cases they may be lethal. The essential oil of Melissa, being an effective sedative and relaxant, can give fast relief from spasms in all parts of the body.
Stomachic: Something that soothes the stomach, tones it up, and strengthens it is called a stomachic. Melissa oil, being a stomachic, helps in the smooth functioning of the stomach and the digestive process. It helps heal any wounds, scratches or ulcers in the stomach, maintains proper flow of gastric juices and bile into the stomach, and also protects it from infections.
Carminative: Gases that build up in the intestines are forced out by this oil. It is very effective in expelling gases by reducing the tension in the abdominal muscles and reliving things like bloating and cramping.
Antibacterial: Melissa oil has antibacterial properties and has been found to be effective for inhibiting bacterial infections in the colon, intestines, urinary tract and kidneys.
Diaphoretic & Sudorific: Both the words Diaphoretic and Sudorific mean the same thing. That is, they both describe an agent that promotes sweating or perspiration. Melissa oil has these properties as well. These properties are very beneficial to health since along with the sweat, a lot of toxins are removed and the pores on skin are cleaned so that some harmful gases like Nitrogen may escape. This is called helping the skin “breathe”; perhaps you didn’t know that not all gases are formed in the stomach. Perspiration also cools your body down when it is overheated.
Febrifuge: Being an antibacterial, melissa essential oil fights against bacterial or microbial infections in the body, including those that cause fever. Again, since it has sudorific properties, it helps to reduce body temperature and removes the toxins produced during fever, through the process of sweating.
Hypotensive: This is something which may be of immense benefit for hypertensive people who run the risk of heart attack or brain hemorrhage whenever their blood pressure goes up. Melissa oil, being hypotensive in nature, brings down the blood pressure.
Tonic: A tonic is meant for all around benefits for the health of your body. A tonic keeps everything in order, makes sure that all the systems function properly, boosts immunity and gives added strength. Melissa oil has certain components in it which do exactly this.
Emmenagogue: Many problems related to menstruation and Post Menstrual Syndrome can be treated with the help of Melissa oil. These include problems like obstructed menses, irregular menses, pain and extreme fatigue during periods, untimely menopause, annoyance, and depression after menopause.
Other Benefits: This oil is also found effective in the treatment of Herpes, sores, ulcers, fungal infections, headaches, and fatigue. It also boosts memory.
A Few Words of Caution: It is non-toxic, but may cause irritations or sensations for sensitive people. Therefore, pregnant women and those who have sensitive skin should avoid using this essential oil.
Blending: This oil blends very nicely with Basil, Frankincense, Geranium, Chamomile, Rose, Lavender and Ylang-Ylang oils.
Cordial: This means that it invokes warm feelings and provides actual warmth to the respiratory system and the cardiovascular system. One can avoid frequent colds with the help of this property.
Nervine: Melissa essential oil is also considered a Nervine substance. This means that it serves as a tonic for the nervous system, keeping it healthy, functioning properly and helping to avoid nervous disorders. Problems like vertigo, nervousness, and convulsions can be treated using this property of Melissa essential oil.
Sedative: This essential oil sedates and soothes. It is good for calming inflammation, anxiety, nervousness, trauma and shock. It also promotes sleep due to this property. It relaxes the body, mind and soul while bringing feelings of peace and contentment. In the past, it was used to help soldiers relax and drive away the fatigue and stress of combat.
Antispasmodic: An unexplainable or excessive contraction in the body is called a spasm. Spasms can occur within the respiratory, muscular, nervous and digestive systems and can lead to severe coughs, muscular cramps, convulsions, shortness of breath and severe abdominal pains. Spasms should be taken very seriously, since in extreme cases they may be lethal. The essential oil of Melissa, being an effective sedative and relaxant, can give fast relief from spasms in all parts of the body.
Stomachic: Something that soothes the stomach, tones it up, and strengthens it is called a stomachic. Melissa oil, being a stomachic, helps in the smooth functioning of the stomach and the digestive process. It helps heal any wounds, scratches or ulcers in the stomach, maintains proper flow of gastric juices and bile into the stomach, and also protects it from infections.
Carminative: Gases that build up in the intestines are forced out by this oil. It is very effective in expelling gases by reducing the tension in the abdominal muscles and reliving things like bloating and cramping.
Antibacterial: Melissa oil has antibacterial properties and has been found to be effective for inhibiting bacterial infections in the colon, intestines, urinary tract and kidneys.
Diaphoretic & Sudorific: Both the words Diaphoretic and Sudorific mean the same thing. That is, they both describe an agent that promotes sweating or perspiration. Melissa oil has these properties as well. These properties are very beneficial to health since along with the sweat, a lot of toxins are removed and the pores on skin are cleaned so that some harmful gases like Nitrogen may escape. This is called helping the skin “breathe”; perhaps you didn’t know that not all gases are formed in the stomach. Perspiration also cools your body down when it is overheated.
Febrifuge: Being an antibacterial, melissa essential oil fights against bacterial or microbial infections in the body, including those that cause fever. Again, since it has sudorific properties, it helps to reduce body temperature and removes the toxins produced during fever, through the process of sweating.
Hypotensive: This is something which may be of immense benefit for hypertensive people who run the risk of heart attack or brain hemorrhage whenever their blood pressure goes up. Melissa oil, being hypotensive in nature, brings down the blood pressure.
Tonic: A tonic is meant for all around benefits for the health of your body. A tonic keeps everything in order, makes sure that all the systems function properly, boosts immunity and gives added strength. Melissa oil has certain components in it which do exactly this.
Emmenagogue: Many problems related to menstruation and Post Menstrual Syndrome can be treated with the help of Melissa oil. These include problems like obstructed menses, irregular menses, pain and extreme fatigue during periods, untimely menopause, annoyance, and depression after menopause.
Other Benefits: This oil is also found effective in the treatment of Herpes, sores, ulcers, fungal infections, headaches, and fatigue. It also boosts memory.
A Few Words of Caution: It is non-toxic, but may cause irritations or sensations for sensitive people. Therefore, pregnant women and those who have sensitive skin should avoid using this essential oil.
Blending: This oil blends very nicely with Basil, Frankincense, Geranium, Chamomile, Rose, Lavender and Ylang-Ylang oils.
Take Cuttings to Multiply: For whatever reason, if you wish to grow multiple lemon balm plants, don't buy several plants! Save yourself the money and take cuttings from the one plant you purchased from the nursery. By following this Cutting Guide, you can easily produce many lemon balm plants from one donor.
Planting Lemon Balm: Once the threat of frost has passed, it's time to plant outdoors. Fill your container with soil and dig a hole in the center that's large enough to fit the roots of the plant. Remove the lemon balm from the small container it was growing in at the nursery, and begin to gently break apart any large clumps of roots. If any roots look damaged or tangled, trim them off. Plant the lemon balm into the container, cover any exposed roots with soil, and water in well.
Watering: As with most mint plants, lemon balm prefers the soil to be thoroughly moist, but not soggy. I recommend watering deeply every other two days, or once the top two inches of soil becomes dry. You may need to increase the frequency of watering if your lemon balm plants begin to droop or have leaves drying out.
Spent Coffee Grounds: Lemon balm will grow the entire season without a need for fertilizers, but an extra little boost here and there surely won't hurt! For this, I like to use spent coffee grounds. By spreading a couple tablespoons around the base of each plant, you'll help to maintain a slightly acidic soil pH, and also feed the plants with a small amount of essential nitrogen. This process can be done two to three times throughout the growing season.
Harvesting: The foliage of lemon balm can be harvested at any point during the season. You can trim off a little at a time, or trim back a large plant to just a few growing shoots. No matter how much is harvested, lemon balm will continue to grow. As essential oils within the leaves degrades rapidly, they should be used or frozen immediately.
Planting Lemon Balm: Once the threat of frost has passed, it's time to plant outdoors. Fill your container with soil and dig a hole in the center that's large enough to fit the roots of the plant. Remove the lemon balm from the small container it was growing in at the nursery, and begin to gently break apart any large clumps of roots. If any roots look damaged or tangled, trim them off. Plant the lemon balm into the container, cover any exposed roots with soil, and water in well.
Watering: As with most mint plants, lemon balm prefers the soil to be thoroughly moist, but not soggy. I recommend watering deeply every other two days, or once the top two inches of soil becomes dry. You may need to increase the frequency of watering if your lemon balm plants begin to droop or have leaves drying out.
Spent Coffee Grounds: Lemon balm will grow the entire season without a need for fertilizers, but an extra little boost here and there surely won't hurt! For this, I like to use spent coffee grounds. By spreading a couple tablespoons around the base of each plant, you'll help to maintain a slightly acidic soil pH, and also feed the plants with a small amount of essential nitrogen. This process can be done two to three times throughout the growing season.
Harvesting: The foliage of lemon balm can be harvested at any point during the season. You can trim off a little at a time, or trim back a large plant to just a few growing shoots. No matter how much is harvested, lemon balm will continue to grow. As essential oils within the leaves degrades rapidly, they should be used or frozen immediately.
Suggested Varieties
Broccoli: Green Sprouting Calabrese (Organic) (Brassica oleracea var. italica)
$1.00 - $5.60
Calabrese Green Sprouting Broccoli is an Italian Heirloom that was named after Calabria (a region in southern Italy). It is known as the most favorable broccoli due to its ability to produce a larger number of heads on lots of thin stalks.
Broccoli: Purple Sprouting (Heirloom) (Brassica oleracea var. italica)
$1.00 - $5.60
Though this extremely cold hardy Purple Sprouting broccoli was bred in England, the plant from which modern broccoli is derived first grew in the wild in the Mediterranean region and in Asia Minor. The Italians appreciated it so much that it got the name "Italian asparagus." Broccoli gradually spread to the rest of Europe and to the New World, where Thomas Jefferson included this strange new vegetable in his experimental garden.
Broccoli: Romanesco (Organic) (Brassica oleracea var. botrytis)
$1.00 - $5.60
Romanesco broccoli is an annual vegetable that is native to Western Europe. It can reach the height of 2 1/2' and offers its growers fancy, apple-green broccoli heads that whorl! It not only tastes better than most broccoli varieties, but it also has better texture. Romanesco is widely grown and does exceptionally well in cool northern areas.
Broccoli: Waltham 29 (Heirloom) (Brassica oleracea var. italica)
$1.00 - $5.60
The heirloom broccoli variety Waltham 29 is named for Waltham, MA, where researchers at the University of Massachusetts developed it in 1950. However, the plant from which modern broccoli is derived first grew in the wild in the Mediterranean region and in Asia Minor. Broccoli gradually spread to the rest of Europe and to the New World, where Thomas Jefferson included this strange new vegetable in his experimental garden. The Italians appreciated it so much that it got the name "Italian asparagus." After World War I, Italian brothers Stefano and Andrea D'Arrigo brought their Sicilian variety of broccoli and began growing it in San Jose, Calfornia; they later shipped it to Boston's North End, where it established a quickly expanding market.
Brussels Sprout: Long Island Improved (Heirloom) (Brassica oleracea var. gemmifera)
$1.00 - $5.60
Historians believe that the ancient Romans first cultivated Brussels sprouts, but Belgium has the greatest claim on this tiny vegetable. As the name indicates, Brussels sprouts grew in great abundance around the city of Brussels. Since the 1900's, growers in California has produced most of the United States' supply of this vegetable; Long Island Improved in particular is a favorite variety of commercial growers.
Cabbage: Early Jersey Wakefield (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
The first Early Jersey Wakefield cabbages were raised in 1840 by a man named Francis Brill of Jersey City, New Jersey. Thirty years later, seed companies all over the region offered this seed for sale; growers appreciated its early harvest and small, tender heads.
Cabbage: Late Flat Dutch (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
Late Flat Dutch cabbage can be traced back to 1840, when the earliest mention of this variety is found in the seed records of the Netherlands. German immigrants carried the seed with them to America, where it spread; by 1924, it could be found in local seed catalogs such as D. M. Ferry & Company.
Cabbage: Red Acre (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
Cabbage is considered one of the oldest cultivated vegetables, since historians trace it back to 4,000 BC in China. The Romans also cultivated it and praised it for its healing qualities; philosophers Pythagoras and Cato both made the lowly cabbage the subject of a book. Jacques Cartier brought the first cabbage to America in 1536. Cabbages were quite popular in colonial America, being pickled and preserved in every possible way to provide food for the winter.
Cabbage, Chinese: Pak Choi (Heirloom) (Brassica rapa var. chinensis)
$1.00 - $5.60
Chinese cabbage dates back to the 15th century in China, when a pharmacologist of the Ming Dynasty considered it nutritionally beneficial. Later it became the main ingredient in kim chi, the national dish of Korea; Japanese soldiers also discovered Chinese cabbage and took it home with them after the war. Americans became familiar with this vegetable in the late 19th century.
Cauliflower: Snowball Y Improved (Heirloom) (Brassica oleracea var. botrytis)
$1.00 - $5.60
In spite of Mark Twain's opinion that cauliflower is nothing but cabbage with a college education, this vegetable enjoyed extreme popularity in the palaces of French royalty such as Louis XIV. Its origin is thought to be Cyprus, though records also show its presence in Arab, Mediterranean, and African countries and the Roman Empire. By the 17th century, cauliflower had reached England; Italian immigrants were the first to appreciate its culinary qualities and bring it to America, where it soon grew in nearly every family and commercial garden.
Collards: Vates (Heirloom) (Brassica oleracea var. acephala)
$1.00 - $5.60
Collard, sometimes known as wild or non-heading cabbage, probably originated in Asia Minor and the Mediterranean region. Europe eventually became familiar with this vegetable, though historians disagree as to whether it was introduced there by the Romans or the Celts. Collard became a valuable part of the traditional cuisine of the American South through the slave trade, when the slaves began preparing this inexpensive vegetable with scraps of meat for flavoring. This unique vegetable has become a unique symbol of Southern culture and tradition. The Vates type of collard derives its name from an acronym for Virginia Truck Experiment Station, a research effort that was conducted from 1909-1960.
Kale: Lacinato (Heirloom) (Brassica oleracea - Acephala Group)
$1.00 - $5.60
Technically a form of leafy non-heading cabbage, kale has been traced to ancient Greek and Roman civilizations. Early forms of this plant probably came from in Asia Minor or the Mediterranean region, though it is such an ancient plant no one can be sure of its origin. The first recorded mention of kale in America comes from a 1669 publication; European influence probably brought kale to America. Though kale is still a relatively minor crop in the States, it thrives in European kitchen gardens. Lacinato in particular is a variety of Tuscan kale, which is an heirloom vegetable from eighteenth century Italy.