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Lemon Balm (Melissa officinalis)

Updated: Mar 6



Lemon Balm (Melissa officinalis) is a lemon-scented, perennial herb from the mint family. Growing to a height of 90cm, it has heart-shaped leaves and white/pale pink flowers.


Lemon Balm has a delicate flowery lemon flavour. Its leaves are used in teas, culinary dishes, and for extracting essential oils.


The foliage and flowers are fragrant and used as a green filler in posies, bouquets. Harvest when the tiny yellow flowers are developing. Dried leaves can be used in potpourri.


Lemon Balm prefers rich moist soil and partial shade. It can tolerate direct sunlight but the leaves may yellow slightly during hot summers in full sun, plants grown in shade tend to be larger and more succulent. Choose a location that will receive at least 3 hours of full sun each day.


Sow seeds in autumn for warmer areas and in spring for cooler areas. Sprinkle seeds on top of potting mix and water. Keep damp but not wet. Seeds germinate at approx 20C. Grow seedlings to approx 10cm, harden off and then transfer into the garden.


Lemon Balm Lemonade Recipe

1 cup maple syrup

5 cups cold water

about 8-10 large sprigs of fresh lemon balm, plus more for garnishing

5 large lemons

ice

  • Prep the lemon balm. Combine the maple syrup with 1 cup of water in a small saucepan. Rinse the lemon balm sprigs, then remove the leaves. Measure out 1 cup of packed leaves, then add these to the saucepan.

  • Make the syrup. Bring the pan to a low simmer. Simmer for 10 minutes while stirring and crushing the lemon balm leaves to release their flavor. Afterward, strain out the leaves and pour your maple lemon balm syrup into a bottle until ready to use.

  • Zest and juice the lemons. Wash the lemons well, then zest two of them. Juice the two zested lemons and two additional lemons using whichever tool or approach you prefer. Rolling the lemons on the counter with your palm will help release the juice. Slice the final lemon for garnishing.

  • Make the lemonade. Add 4 cups of cold water to a pitcher. Pour in the lemon zest and lemon juice, and then about half of the syrup. Stir to combine. Taste the lemonade and add more syrup if it is not sweet enough or more water if it is too strong.

  • Serve. Serve the lemonade in glasses over ice, garnishing with a slice of lemon and a small sprig of lemon balm.


Seeds currently available.

$5.00 - 1/8 teaspoon open pollinated seeds

$4.00 - postage within Australia


Payment - Bank Deposit or Paypal









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