ENGLISH NAME: Lemon Balm
LATIN NAME: Melissa
officinalis
LOCAL NAMES:
Czechia: Meduňka lékařská
Turkey: Oğul otu
Bulgaria: Маточина (Matochina)
Georgia: ლიმონის ბალახი (Limonis
balakhi)
COUNTRY: Turkey,
Bulgaria, Czechia, Georgia
WHERE TO FIND IT:
Region: Cultivated in
gardens and home herb beds across temperate regions
Elevation: 200–800 meters
Terrain: Garden plots,
herbal farms, sunny edges of cultivated land
DESCRIPTION:
Lemon Balm is a perennial herbaceous plant reaching 60–90 cm in height. It has
heart-shaped or oval, slightly serrated leaves that emit a strong lemon scent
when crushed. The plant bears small, white to pale yellow flowers in summer. It
is part of the mint family and spreads through underground rhizomes and seeds.
USABLE PARTS: Leaf, Stem
MEDICINAL
PROPERTIES:
Lemon Balm is widely used for its calming and antispasmodic effects, supporting
relaxation, sleep, and mood balance. It also has mild antiviral and digestive
properties. Commonly used to ease tension, anxiety, headaches, and cold sores.
UNDESIRED EFFECTS:
May cause allergic reactions or skin irritation in sensitive individuals. Use
with caution in people with thyroid disorders, as it may interfere with thyroid
hormone levels.
COMBINING WITH
OTHER MEDICINES:
Often paired with chamomile, valerian, or passionflower in sleep and
stress-relief blends. Blends well in culinary use with mint, basil, or thyme.
PREPARATION:
Leaves and tender stems are dried for use in herbal teas, tinctures, salves, or
culinary dishes. Can be used fresh in cold drinks, salads, and desserts.
HARVEST TIME:
Mid to late summer, ideally just before flowering when the essential oil
content is at its peak.
HARVEST METHOD:
Cut stems in the morning after dew has dried, leaving several inches for
regrowth. Use scissors or pruning shears for clean cuts.
CONSERVATION
(STORAGE):
Dry leaves in a shaded, well-ventilated area. Store in airtight containers in a
cool, dark place. Best used within 6–12 months for maximum flavor and potency.