Melissa officinalis

Melissa officinalis, also known as lemon balm or common balm, is a bushy, highly honey-bearing plant. This perennial is aromatic, culinary, and medicinal. It is very easy to cultivate, either in open ground or in a pot. Its leaves will bring a lemony note to your salads, fish dishes, or desserts. Plant it in spring or autumn and harvest it from May to October.

This plant is organic: it comes from Organic Agriculture and carries the AB certification.

Lemon balm is a very hardy plant, native to the Mediterranean region. It belongs to the Lamiaceae family, like mint. It is a highly honey-bearing herbaceous perennial. Its name actually comes from the Greek, "melissa", which means 'bee'. The name 'lemon balm' refers to the lemony scent of its leaves, which is ideal for keeping mosquitoes away in summer!

Lemon balm is a bushy plant that can reach a height of 80cm (32in) and a width of 50cm (20in). It likes a sunny or semi-shaded exposure. If possible, plant it in a somewhat isolated place as it will expand and could encroach on neighbouring plants. Prune it during flowering to prevent it from becoming invasive. It is a very hardy plant that can settle almost anywhere. Lemon balm also grows very well in pots, which allows you to control its spread.

In terms of cuisine, fresh or dried lemon balm leaves add a lemony note to salads, fish dishes, or desserts. They can also be used in infusions.

Harvest: The leaves are harvested from May to October, as needed. Its aromatic qualities are concentrated in June. If you want to dry the leaves, cut the stems when they are in buds.

Storage: consume fresh lemon balm leaves to fully enjoy their scent. For longer storage, you can freeze or dry them. For drying, hang the stems in a shady, well-ventilated place, then put the leaves in airtight jars.

Gardener's tip: After pruning, keep a few lemon balm branches. Put them in your closet to scent your clothes and keep away moths.