Lemon Balm
(Melissa officinalis)
History:
The botanical name,
melissa, is Greek for "bee." Lemon balm has been cultivated
in the Mediterranean region for about 2000 years. The Muslim herbalist
Avicenna recommended lemon balm "to make the heart merry." Paracelsus
claimed this herb could completely revitalize the body and called it the
"elixir of life," and 14th century French King Charles V drank its tea every
day to keep his health. The famous Carmelite Water, first made by 17th
century Carmelite nuns to treat nervous headache and neuralgia, combined
lemon balm with lemon-peel, nutmeg, coriander and angelica root. Sacred
to the temple of Diana, lemon balm was called "heart's delight" in southern
Europe. Its virtue of dispelling melancholy has been praised by herbal
writers for centuries, and it is still used today in aromatherapy to counter
depression.
Culinary Uses:
Fresh lemon balm imparts a subtle lemon flavor and fresh lemon
fragrance, making it especially nice for fruit dishes, custards, and tea.
Early fresh leaves can be chopped and added to salads but cut down somewhat
on the vinegar or lemon juice. Dried lemon balm is mainly used for
tea.
*Herb history and uses brought to you by
The Herb Growing & Marketing Network.
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