MELISSA (Lemon balm) - is abundant in my garden, here's how I use it ...

Lemon balm — often called Melissa from its botanical name Melissa officinalis — is one of the oldest traditional European healing herbs. It belongs to the mint family, though its fragrance is softer and more lemony than mint.

The name Melissa comes from the Greek word for “honeybee,” because bees absolutely adore its flowers.

One important note, that I found out through experience: lemon balm spreads enthusiastically in gardens. Every year there’s rather more Melissa than I expect.  If you have it in your garden, fresh tea is one of the nicest ways to enjoy it, so I don’t mind a bumper harvest!

Historically it was grown in monastery gardens throughout Europe and used for:

·      calming the nerves

·      lifting low spirits

·      aiding digestion

·      easing headaches

·      supporting sleep

·      comforting the heart during grief or emotional strain

In traditional herbalism, lemon balm is considered a gentle “uplifting relaxant” — calming without being heavily sedating.

Modern herbal research and traditional use both suggest it may help support:

·      Nervous system

·      stress and tension

·      anxious feelings

·      restlessness

·      mental fatigue

·      mild sleep difficulties

·      Digestion

·      bloating

·      nervous stomach

·      indigestion

·      digestive spasms

·      Cognitive support

·      Some studies suggest lemon balm may support focus calm concentration, and memory when stress is involved.

Immune and antiviral support

Traditionally used for colds and viral infections, especially externally for cold sores.

Energetically

Many energy-based traditions view lemon balm as:

·      heart-opening

·      emotionally soothing

·      gently brightening

·      cooling for overheated emotions

·      It has a lovely “softening” quality emotionally and energetically.

Making a simple lemon balm tea

Fresh leaves are especially beautiful because the lemon scent is strongest when newly picked. I’ll pick mine in the early morning.

Fresh leaf infusion

Use:

1 generous handful fresh leaves

1 mug just-off-boiling water

Method:

Bruise or lightly crush the leaves…. But not too much

Pour over hot water.

Cover while steeping (important to keep the aromatic oils in).

Infuse 10–15 minutes.

Strain and drink OR I do make mine in a Moroccan teapot and leave the leaves in there and keep topping up with hot water. There's an art to making and pouring such herbal teas, take your time, if you can make them in a teapot and pour from a great height, it areates the tea and lessens any 'bitterness'.

The flavour is gentle, lemony, green, and slightly sweet.

You can add honey or organic sugar and also get curious and explore mixing with other herbs ….. as I’m typing this I’m drinking Melissa from my garden with a level teaspoon of organic Rose Water (added after tea has steeped). When my roses bloom I’ll use fresh petals.

Other Herbs that combine beautifully with lemon balm

Lemon balm is wonderfully sociable in tea blends. It harmonizes rather than dominates.

Lemon balm + lavender

Lavender adds:

• floral calm

• deeper relaxation

• aromatic richness

Use lavender lightly because too much can taste soapy.

A lovely ratio is:

• 3 parts lemon balm

• 1 part lavender buds

Excellent evening tea.

Lemon balm + rose (that I’m drinking at the moment)

Rose and lemon balm are a classic heart-soothing combination.

Rose water can work, but use it sparingly:

just a few drops in a cooled or warm tea

too much can overpower the delicate herb

Even better:

·      dried rose petals

·      fresh rose petals (unsprayed)

Rose brings:

·      emotional comfort

·      gentle sweetness

·      cooling energy

·      heart-centred qualities

A lovely blend:

·      lemon balm

·      rose petals

·      tiny touch lavender

This becomes a deeply calming “heart tea.”

Summer Garden Tea

• lemon balm

• peppermint

• rose petals

Lovely iced as well.

Other lovely combinations

Lemon balm + peppermint

Good for:

• digestion

• mental clarity

• afternoon refreshment

• Bright and lively.

Lemon balm + chamomile

Chamomile tea

Wonderful before bed. Gentle, comforting, soothing to the stomach and ne

Very good during stressful periods.

Lemon balm + nettle

Nettle tea

More nourishing and mineral-rich.

Good spring tonic combination.

Lemon balm + ginger

Ginger tea

Lovely when digestion feels sluggish or when someone feels chilled and tense.

Fresh vs dried lemon balm

Fresh lemon balm:

·      brighter

·      greener

·      more citrusy

·      more uplifting

Dried lemon balm:

·      softer

·      mellower

·      more relaxing

Melissa dries very well, though it is one of those herbs whose delicate lemon fragrance can fade if it is dried too hot or too slowly. 

The secret is:

·      harvest at the right moment

·      dry it fairly quickly

·      keep it out of direct sunlight

Then you can enjoy surprisingly fragrant Melissa all winter. 

Best time to harvest

The best time is:

·      on a dry morning

·      after the dew has evaporated

·      before the plant flowers fully

This is when the aromatic oils are strongest.

If the plant has already flowered, it is still usable, but the flavour is often a little less vibrant.

 Which parts to pick

Harvest:

·      the leafy upper stems

·      soft young growth

·      healthy leaves

Avoid:

·      yellowing leaves

·      coarse woody stems

·      damaged foliage

You can cut quite generously because lemon balm regrows enthusiastically.

A good rule:

never remove more than about

one-third to one-half of the plant at once.

How to harvest

Use:

·      scissors

·      garden snips

·      or a sharp knife

Cut stems around:

·      4–8 inches long

·      Gather them gently into loose handfuls.

Try not to crush the leaves too much, as bruising releases the precious aromatic oils.

Preparing for drying

Do not wash unless truly necessary.

If clean:

·      simply shake gently for insects or dust

·      If you must rinse:

·      rinse quickly

·      pat dry thoroughly

·      allow surface moisture to evaporate before hanging

Too much moisture encourages mould.

Hanging to dry

Step-by-step

1. Make small bundles

Tie together:

5–10 stems per bundle

Small bundles dry better than large dense ones.

Use:

string/twine

elastic bands work beautifully because stems shrink as they dry.

2. Hang upside down

Hang bundles:

upside down

somewhere warm, dry, airy, and shaded

Ideal places:

·      spare room

·      airing cupboard with ventilation

·      covered porch

·      utility room

·      dry kitchen corner

Avoid:

·      direct sun

·      damp rooms

·      steamy kitchens

·      Sunlight reduces both colour and medicinal quality.

3. Ensure airflow

Good airflow matters enormously.

If the air is still and damp, herbs can mildew instead of drying.

Space bundles apart slightly.

How long does it take?

Usually:

5–14 days

depending on:

humidity

room warmth

bundle size

Melissa is dry when:

·      leaves feel crisp

·      stems snap cleanly rather than bend

Removing and storing

Once dry:

Strip the leaves

Gently run fingers down stems into a bowl.

You can keep some tiny flowering tops too.

Discard thick stems.

Store properly

Best containers:

·      dark glass jars

·      amber jars

·      tins

·      ceramic containers

Keep away from:

·      sunlight

·      heat

·      moisture

Label with:

·      herb name

·      harvest date

Shelf life

For best flavour and vitality:

use within 1 year

Though it may still be usable longer, the lemon fragrance gradually softens.

Many herbalists harvest fresh each summer for the strongest medicine and flavour.

A lovely traditional tip

Some herbalists place a clean paper bag loosely over hanging bundles while drying.

Benefits:

·      protects from dust

·      catches falling leaves

·      slows light exposure

·      Just leave openings for airflow.

Freezing option

[hands up, I haven't done this BUT I'm going to try it this Summer.] 

Because Melissa loses some aroma during drying, frozen lemon balm often tastes brighter than dried in winter teas.

You can:

·      chop leaves into ice cube trays with water

·      freeze whole leaves in bags

I hope this inspires you to get curious, forage and create some delicious infusions.

Maddie

xxx

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