Oragnic Melissa officinalis

Lemon balm is an aromatic, condimental, medicinal, and highly honey-producing perennial shrub. It is very easy to cultivate, either in the 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.

It is native to the Mediterranean region. It belongs to the Lamiaceae family, like mint. It is a herbaceous perennial that is highly honey-producing. Its name actually comes from the Greek word "melissa," which means 'bee'. Lemon balm is also known as lemon balm, referring to the lemon scent of its leaves, which is ideal for repelling mosquitoes in 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 prefers a sunny or semi-shaded exposure. Sow it if possible in a somewhat isolated location as lemon balm will spread and could encroach on neighboring plants. To prevent lemon balm from becoming invasive, remember to prune it during flowering. It is a very hardy plant that can grow 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 for making infusions.

Harvest: The leaves can be harvested from May to October, as needed. Lemon balm concentrates its aromatic qualities the most in June. If you want to dry the leaves, cut the stems when they are in bud.

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 ventilated room, then put the leaves in airtight jars.

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