Lemon balm

To set the mood: ‘People like to laugh when they eat it, as it lifts the spirits.’ Lemon balm, which the famous Swiss physician and alchemist Paracelsus von Hohenlohe described as the ‘elixir of life’, is one of the oldest known medicinal herbs. Its use has been documented for over 2,000 years. In the past, lemon balm was cultivated as a source of nectar for bee colonies. This is reflected in its botanical name ‘Melissa’, which comes from Greek and means ‘honey bee’. The Romans dedicated ‘bee herb’ to Diana, the goddess of light. In mythology, she was the sister of Apollo and was revered as the protector of fertility in the plant and animal kingdoms; she was regarded as a helper during childbirth and was also celebrated as the goddess of the hunt. As a medicinal plant, garden lemon balm was already highly prized in Europe and the Arab world as early as the first millennium for treating heart conditions, strengthening the brain and revitalising the frail and ailing. Reports from England state that a certain John Hussey lived to the age of 116 after drinking a cup of lemon balm tea with honey every morning... For centuries, lemon balm has also been praised for its valuable ability to dispel melancholy and gloom.

Lemon balm, with its sweet, lemony scent, is a perennial herb that grows up to 70 centimetres tall, with light green, serrated leaves. It has a branched growth habit and strong, square-shaped stems. The leaves are arranged oppositely and the whitish labiate flowers are arranged in pseudo-whorls in the upper leaf axils. The flowering period is from July to August.

Lemon balm originates from the eastern Mediterranean region and, like so many valuable Medicinal plants, was brought to the northern Alpine region by wandering monks and was soon being cultivated in monastery and domestic gardens. In the wild, ‘bee balm’ is rarely found, but when planted in a garden, it will soon self-seed under suitable conditions. Lemon balm germinates rather slowly. It requires a temperature of around 20°C for optimal germination. It takes three to five weeks to germinate. Once the young plants have established themselves, they should be planted in slightly moist, humus-rich soil in a warm, sunny spot.

The herb is quite susceptible to attack by powdery mildew and rust fungi. In the event of a severe infestation, the best remedy is to prune the perennial back drastically. It will soon delight us once more with its fresh, tender green foliage. To care for it, loosen the soil now and then and feed the plant with compost or a little mineral fertiliser.

Lemon balm should definitely be harvested before it flowers, as its scent changes during this time and it doesn’t smell nearly as honey-sweet as it did before.

‘Lemon balm restores youth, strengthens the brain and revitalises those who are wasting away’, it is said. Lemon balm spirit, which is still very popular today and recommended for nervous heart, stomach and intestinal complaints, is available in shops. Lemon balm is an ingredient in many herbal elixirs, which often have their origins in ancient monastic recipes. We owe its calming effect when taken internally and its toning effect when applied externally to its essential oils.

Lemon balm contains a wide range of active compounds, including caryophyllene and minerals. It also contains tannins and bitter substances, as well as resins and mucilage, to name but a few. Through the complex interplay of this rich array of constituents, lemon balm stands out as a soothing, antispasmodic, carminative, cardiotonic and generally revitalising medicinal plant. A tea made from this ‘herb of delight’ helps with depressive moods, flatulence and all manner of nervous complaints. Rubbed onto the skin, a tincture made from this valuable medicinal plant also provides relief from nerve pain, headaches, sore muscles and rheumatic conditions. A particularly indulgent way to use it is to enjoy relaxing and soothing full baths with lemon balm.

Fresh lemon balm leaves add a lemony flavour to salads, sauces and vegetable dishes. The leaves should be added to dishes at the very end, as lemon balm loses most of its flavour when cooked.

The fresh herb also tastes delicious in soups and stews. When used to make herb vinegar, it can be used to create delicate, summery dressings. In Spain, it is popular to prepare fish dishes seasoned with lemon balm leaves. Children love the refreshing syrup made from the herb. A homemade lemon balm ice cream or sorbet tastes wonderful. Decorated with the delicate, pale green leaves, this refreshing summer dessert looks truly ‘mouth-watering’.