Lemon Balm - August Herb of the Month - Chagrin Valley Herb Society

Lemon Balm Melissa officinalis Fun Facts

Melissa officinalis is also known as lemon balm, sweet balm, melissa balm, melissa, heart’s
delight, English balm, bush balm and honey plant, among other common names.

This lemon-scented herb is in the Lamiaceae or mint family. It is native to Europe and Central
Asia and cultivated throughout most of the temperate and subtropical regions around the
world.

Lemon balm contains both vitamin C and thiamin (a B vitamin), is high in flavonoids and has
anti-viral, antibacterial, antifungal, and mood-elevating properties.

The lemony flavor and fragrance are due to citral and citronellal in the essential oil. But rosescented geraniol and lavender-scented linalool are also present and contribute to the aroma
as well.

Lemon balm is a vigorous grower, thriving in sun to part shade. It will do well in containers for
a season before needing to be divided. It is easily propagated by division, cuttings, and seed.

Stems can be cut back for use as needed, up to 50% at a time. Pruning or harvesting prior to
seed set will help control the spread of the plant.

The history of medicinal and culinary herbal uses dates back over 2000 years. It was used to
encourage bees to return to the hives in first century Rome. And early herbalists used lemon
balm for its medicinal and uplifting qualities. Europeans also used it as a strewing herb. It has
been used to polish furniture.

In the Victorian Language of Flowers, lemon balm was used to signify pleasant company of
friends, memories, a cure, and don’t misuse me.

Early immigrants brought lemon balm with them to North America. They used it to make
potpourri and as a substitute for lemons in jams and jellies. There is record of lemon balm
being grown on Thomas Jefferson’s farm.

Culinary uses for this plant are many, both sweet and savory. It can be added to teas and other
beverages, salads, soups, butters, cheeses, fish, egg dishes, vegetables, fruit salads, jams, jellies,
sauces, dressings, herb vinegar, and many desserts.

Herbal Shortbread Cookies Recipe

1 cup (2 sticks) unsalted butter, room temperature, cut up
½ cup confectioner’s sugar or ½ cup packed brown sugar
2 cups un-sifted all-purpose flour
½ teaspoon salt
1 tablespoon lemon balm (can substitute lavender flowers, calendula flower petals, candied ginger,
or rosemary)

Preheat oven to 325°F. In an electric mixer (or with a wooden spoon), beat together the softened
butter and sugar until smooth. Sift flour and salt on top of mixture and sprinkle in herb of choice;
blend all together just until ball begins to form.
On a floured surface, roll out to a circle or square shape, about ¼ to ½-inch thick. When you have
the shape you want, move the dough to an ungreased baking pan. Cut wedges or small squares in
the dough, but do not pull apart.
Bake for 25 minutes or until top is dry and just turning golden. Take a sharp knife and cut through
the marked areas. Cookies will keep well in an airtight container
Debby Accuardi, HSA Member at Large, West District