Lemon balm should be in every herb garden!. A truly delightful tea made from the dried leaves both stimulates the heart and calms the nerves. Fresh chopped leaves are also interesting in salads, soups and stews.
Lemon balm is a hardy herbaceous perennial with cluster of small, pale yellow/white flowers in summer. It grows to a height of about 3 feet. The slightly wrinkled green leaves are highly aromatic when crushed with a very fresh scent of lemon.
Use the leaves in potpourri and in herb pillows. Finely chop fresh leaves into salads, white sauce for fish, mayonnaise, poultry and pork. Add to fruit salads, jellies, custards, fruit drinks and wine. Add to blended vinegars, especially tarragon.
An infusion of lemon balm is said to relieve headaches and tension and to restore memory. It is also a good tea to drink after meals to ease digestion. Use only fresh or frozen leaves in infusions as the volatile oil tends to disappear during the drying process.
The essential oil used in aromatherapy is recommended for nervousness, depression, insomnia and headaches.
New research has shown that lemon balm can enhance cognitive function in healthy individuals and in Alzheimers patients. A new study published in Journal of Neurology, Neurosurgery and Psychiatry shows that lemon balm improves mental function and reduces agitation in patients suffering from mild to moderate Alzheimers disease.
