Lemon Balm

• Botanical Name: Melissa Officinalis
• Family: Lamiaceae
• Height: 12 to 18 inches (30 -45cm)
• Spacing: 12 and 15 inches (30 and 38 cm) apart
• Light: Full sun, will tolerate partial shade
• Water: likes rich, well-watered soil but tolerant of drought

The lemon balm plant is incredibly easy to grow from seed, but you may be lucky enough to have a patch growing in your garden. Because it is a prolific, wild plant, it rarely needs to be propagated in many parts of North America and Europe.

Soil

It likes rich soil that is kept moist and well-drained but will generally tolerate any soil. If pests like thrips or white-flies start to damage the leaves, it’s often because the soil needs attention as the plant isn’t robust enough to withstand them.

Sunlight

Plants prefers a spot with full sunlight, but it can also grow in light shade. Powdery mildew is more common in shadier spots of the garden. Try for full sun if you have the space.

Starting Indoors

Start lemon balm from seed indoors 6-8 weeks before last frost. Transplant out in early spring, in the ground spaced 12 to 15 inches apart or in containers to control their rapid spread.

How to Harvest Lemon Balm

Harvesting the plants should be done in the morning before the heat of the day. For the most potency, harvest leaves before flowering. Leave some of the plants to flower for the bees, and after flowering, cut back up to two-thirds of the plant to encourage bushier and sturdier plants. Harvesting the plants at different times means you will have new, fresh growth to pick all season long.

Drying and Storing the Lemon Balm Plant

You can use lemon balm fresh from the garden or dry it for use throughout the year. To dry it, strip the leaves from the stems. Lay them on a drying screen out of direct sunlight until crispy. Store the leaves in airtight containers until you are ready to use them

Lemon Balm Tea

You can make this tea with both fresh and dried leaves. Sip it to soothe anxiety, insomnia, and digestive troubles. To make lemon balm tea, add 1/4 cup of fresh leaves chopped and bruised, or a tablespoon of dry leaves into one cup of boiling water.

Allow it to steep for 5-10 minutes, covering the tea so that the volatile oils don’t evaporate as it steeps. Add one teaspoon of honey if you choose.