Organic Melissa officinalis

Lemon balm is a perennial bushy plant, highly meliferous, both aromatic, condimental and medicinal. It is very easy to cultivate, either in open ground or in a pot. Its leaves will add a lemony note to your salads, fish dishes or desserts. It is also used for making infusions. Sow lemon balm from April to June for a harvest from May to October.

Originally from Mediterranean shores, lemon balm belongs to the Lamiaceae family, like mint, with which it is sometimes, at first sight, confused. It is a highly meliferous herbaceous perennial. Its name actually comes from the Greek word "melissa", which means "bee". Lemon balm is also called lemon balm, a name that refers to the lemon scent of its leaves, ideal for keeping mosquitoes away in the summer!

Choose carefully where you want to sow it. Lemon balm is a bushy plant that can reach 80cm (32in) in height and 50cm (20in) in width. It appreciates both sunny and semi-shaded exposures. Sow it if possible in a somewhat isolated place as it tends to spread and could encroach on neighboring plants. To prevent lemon balm from becoming invasive, don't forget to prune it at the time of flowering. It is a very hardy plant that can grow almost anywhere, and it also grows very well in pots, which allows you to control its spread.

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

Harvest: The leaves are harvested from May to October, as needed. June is when lemon balm concentrates its aromatic qualities the most. 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 fragrance. 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 branches of lemon balm to place in your closets to scent your laundry and keep away moths.