Lemon balm

Lemon balm is an easy-to-grow herb with bright green leaves and a clear lemony aroma. Delicious in salads, herbal tea and cold drinks.

Latin name: Melissa officinalis
Origin: Southern and Central Europe
Height: 50–70 cm
Flowering period: early to mid-summer
Lifespan: perennial

Description

Lemon balm has been valued for centuries in kitchens and herb gardens. This aromatic herb attracts plenty of bees and grows into a sturdy plant of around half a metre. Small flowers appear from early to mid-summer. After flowering, the leaves can become less delicate and may develop a faintly soapy note.

In the kitchen

Use fresh or dried lemon balm leaves to brew a fragrant herbal tea. Young leaves taste best: they add a bright lemon lift to homemade lemonade, iced tea and cold infusions. Lemon balm is also lovely in salads and pairs well with fish and lamb. Add it towards the end so the aroma stays fresh. You can usually harvest from spring through autumn, with the finest flavour before flowering.

In the herb garden

Lemon balm is a low-maintenance perennial. A spot in sun or partial shade usually produces the most aromatic leaves; too much shade can weaken growth and encourage pests. Pick young leaves, ideally before flowering, for the best flavour. You can also dry the leaves to use later in tea, sauces or marinades.

Cut the plant back to about 10–15 cm just before it starts to flower; this encourages fresh, young growth and helps extend the harvest. It’s easy to propagate by dividing young outer shoots in autumn and replanting them. In autumn, the above-ground growth often dies back. At the end of winter or in early spring, trim away the old stems; once temperatures rise, the plant will sprout again.