Words on Wellness: Lemon Balm
A little rain and a lot of sun brings up the crinkly green of lemon balm leaves with their soft scalloped edges. Also called Melissa (Melissa officinalis), this member of the mint family is native to mountainous areas of southern Europe and north Africa, yet has naturalized in nearly every temperate spot around the globe. Recognized by its lemony-fresh scent, it is easy to grow by seed or propagation. Just the whiff of it in the garden gladdens the mind and provides balm for the spirit. To harvest, cut several inches off top growth of plants at flowering during the first year. On established plants, two or three cuttings of leaves before flowering can be made each season. Use leaves fresh or dried, although dried leaves lose much of their aroma.
As a medicinal plant, lemon balm is used for reducing fever; soothing stomach ailments, headaches, influenza and toothaches; for easing the pain of gout; cleansing sores; and as a sedative. However, during these stressful times, the essential oils in the leaves are most helpful for relieving tension and depressive thinking. Fresh tea from this plant calms the mind which calms the breath and promotes clarity. The oils have also been shown to have antiviral, antibacterial, and antispasmodic activity—what a perfect tea for our times!
The chemicals in lemon balm inhibit a broad range of common bacteria and viruses, including colds and flu and herpes virus 1 and 2 (also used topically). Although lemon balm is a safe herb overall and suitable for children, it is considered a thyroid inhibitor and used to treat hyperthyroid conditions. If you have low thyroid activity, best not to drink it regularly and avoid the tincture.
Make lemon balm tea with fresh leaves, tearing them up into a pot using one part leaves to two parts boiled water. Cover and let sit a good thirty minutes or longer for a strong flavorful tea. Reheat on low with a lid so you don’t lose the essential oils or drink as an ice-tea with a little shave of lemon peel. Lemon balm has a long culinary tradition added to salads, pesto, desserts, chicken and fish dishes, or anytime you want to increase lemony flavor. It also works well in salve, lip balm, bath salts, soaps and honey.
