“Bergamot” can be a source of confusion because the name refers to two entirely different plants. One is a citrus fruit, and the other is a flowering herb, each with distinct botanical characteristics and uses.
The Citrus Fruit Known as Bergamot
The citrus fruit known as bergamot is scientifically classified as Citrus bergamia, belonging to the Rutaceae family, which includes other citrus fruits like oranges and lemons. This small tree is primarily cultivated in Italy, particularly along a narrow coastal strip in Calabria, where the climate is especially favorable. The fruit is the size of an orange, with a color ranging from yellow to green depending on ripeness, and often has a slightly pear shape with rough, shiny, or ribbed skin.
The Citrus bergamia tree produces fragrant white flowers in the spring, but the fruit’s peel holds the most commercial value. Essential oil extracted from this peel is widely used in various industries. This oil is known for its distinctive aroma, a blend of citrus with subtle floral notes. The fruit’s juice is quite sour, more bitter than grapefruit, making it largely inedible on its own.
The Flowering Herb Called Bergamot
The flowering herb referred to as bergamot is Monarda didyma, also known by common names such as Bee Balm, Scarlet Bee Balm, Oswego Tea, or Crimson Bee Balm. This plant is a member of the mint family, Lamiaceae, and is native to eastern North America. It is a perennial herb that grows between 0.6 to 1.5 meters (2 to 5 feet) tall, featuring square stems and opposite, aromatic leaves that are 7-15 centimeters long.
Monarda didyma features showy, tubular flowers, usually bright scarlet red but also found in shades of pink, white, or purple in various cultivars. These flowers are arranged in dense, globular clusters at the tips of the stems, blooming from early to late summer. The plant’s foliage, when crushed, emits a minty fragrance, contributing to its common name and historical uses.
Understanding the Shared Name
The shared name “bergamot” for these two distinct plants stems from an aromatic similarity rather than a botanical relationship. The herb Monarda didyma was given the common name “bergamot” because its foliage has a scent reminiscent of the essential oil derived from the Citrus bergamia fruit. This olfactory resemblance was noted by early botanists and explorers, leading to the adoption of the name for the North American herb. The citrus-like, slightly spicy aroma of the Monarda didyma leaves and flowers created a sensory link to the well-known fragrance of the bergamot orange. This naming convention highlights how common plant names often reflect sensory characteristics or perceived similarities, which can lead to confusion when the plants are botanically unrelated.
Distinguishing Their Common Uses
The different common uses of these two plants offer practical ways to distinguish them. When encountering “bergamot” in products like Earl Grey tea, confectionery, or perfumes, it refers to the essential oil extracted from the rind of the Citrus bergamia fruit. This oil is utilized in aromatherapy and cosmetics. The fruit’s juice and zest are used in culinary applications, such as flavoring desserts, making marmalades, or seasoning savory dishes.
Conversely, if you see “bergamot” in the context of an ornamental garden plant, a herbal tea, or traditional medicinal remedies, it refers to Monarda didyma. This flowering herb is popular in gardens for its vibrant blooms that attract pollinators like hummingbirds and bees, earning it the name “Bee Balm”. The leaves of Monarda didyma have been traditionally used to make herbal teas, sometimes called Oswego Tea, and have also been incorporated into poultices for skin infections due to their antiseptic properties.