Lemon balm, (Melissa officinalis) not to be confused with bee balm, Monarda species, is a perennial herb in the mint family Lamiaceae, native to southern Europe & the Mediterranean region. It is also known as Balm, Common Balm & Balm Mint & in China as Xiang feng cao It grows to 70-150 cm tall. The leaves have a gentle lemon scent, related to mint. At the end of the summer, little white flowers full of nectar appear. These attract bees, hence the genus name Melissa (Greek for ‘honey bee’). Its flavour comes from the terpenes citronellal, citronellol, citral, & geraniol. Traditional Uses for Lemon Balm: - It combines well with allspice, bay leaves, mint, pepper, chervil, rosemary & thyme. A wonderful addition to fruit salads, green salads, herb butters, fruit drinks, sorbets. It can also be used in egg dishes, custards, soups & casseroles. It works well in stuffings for poultry,lamb or pork. Its subtle flavour is perfect for sauces & marinades for fish. Lemon Balm is the basis of the cordial eau des Carmes & is also found in Benedictine & Chartreuse. It is used as a flavouring in tisane & ice cream, but its most common use is to make herbal teas. It makes a particularly refreshing iced tea, especially when mixed with other herbs such as spearmint. It is also often paired with fruit dishes or sweets. Lemon balm essential oil is very popular in aromatherapy. The essential oil is commonly co-distilled with lemon oil, citronella oil, or other oils. Lemon Balm - Cut Or Powdered Herb Melissa Officinalis 50 Grams
