Melissa officinalis Lamiaceae is the formal name for the herb that many know by other names, but most commonly is called Lemon Balm. It is an herbaceous perennial, grows 2-3 feet tall and blooms from May to October in a color progression from pale yellow to white to pale blue. Its habit is loose branches that can become floppy, and it is hardy to at least USDA hardiness zone 5.
This member of the mint family has been considered to be a weed because of its invasive tendencies, but it has a long and colorful history and many uses. It is native to southern Europe and northern Africa and was possibly mentioned in Homer's Odyssey, but definitely used by Greeks, Romans and Arabs of the ancient world. It was used as a medicinal as well as a culinary herb in colonial America, being mentioned in Old Williamsburg recipes and in Thomas Jefferson's garden journals.
For culinary purposes, the flavor is lightly lemon with a suggestion of mint and is best used fresh but may be dried for later use in tea. It is an especially good combination with corn, broccoli, asparagus, lamb, shellfish, freshly ground black pepper, olives and beans. Its medicinal uses have been many but it has been shown in modern times to have sedative properties.
Lemon balm is a favorite of bees, and although it attracts them, it repels other insects due to high citronellal content in its leaves. It should be harvested in late summer when it is most potent for potpourri. Since the attraction of this herb is its scent rather than its appearance, it is usually limited in the landscape to herb gardens.
The rich history and many uses of Lemon Balm make it worthy of consideration for your herbal plantings as well as its distinction as herb of the year for 2007.
Source: Lemon Balm, Not Just a Sweet Smelling Weed Anymore by Charles E. Voigt
