Lemon balm (Melissa officinalis) is a highly aromatic perennial herb belonging to the mint family. Its common name comes from the pleasant, refreshing citrus scent released when its heart-shaped leaves are crushed. This versatile herb is used in culinary dishes, traditional wellness practices, and home remedies. Since a single plant can produce a large, continuous harvest, managing its growth and utilizing its bounty is key to enjoying this herb year-round.
Taming Lemon Balm’s Growth
Lemon balm is a vigorous grower requiring proactive management to prevent it from dominating garden space. While it does not spread via underground runners like some mints, it quickly expands into a large clump and self-seeds aggressively. Planting it in a container is the simplest way to restrict root spread.
Regular, heavy harvesting encourages a denser, bushier shape. Cutting the stems back by up to two-thirds throughout the growing season forces new leaf growth, which is more tender and flavorful. The best time for a major harvest is just before the plant flowers, when the concentration of volatile essential oils in the leaves is at its peak.
Preventing the inconspicuous white flowers from setting seed is important for controlling the spread of new plants. If growing in the ground, use physical root barriers or routinely dig around the perimeter to remove spreading roots. Consistent harvesting and pruning of flower buds keeps the plant productive while limiting its tendency to self-seed.
Fresh Culinary Applications
The mild, citrusy flavor of fresh lemon balm leaves makes them an excellent addition to sweet and savory dishes. Its taste offers a gentle lemon note with a subtle hint of mint, making it less sharp than pure lemon zest or juice. This profile enhances foods without overpowering other ingredients.
Fresh leaves can be infused into simple syrups used to flavor sorbets, custards, or fruit salads. The herb is particularly refreshing in beverages, such as iced tea, lemonade, or infused water. The leaves can also be used as an edible garnish or finely chopped and folded into cookie dough or cake batter for a delicate citrus aroma.
For savory uses, lemon balm leaves can be chiffonaded and tossed into green or fruit salads for a bright, zesty twist. It pairs well with light proteins like fish and poultry; chop the leaves and mix them into marinades or sprinkle them over the cooked dish. The herb can also be blended with softened butter to create a fragrant compound butter, perfect for melting over steamed vegetables or crusty bread.
Therapeutic and Wellness Uses
Beyond its flavor, lemon balm contains active compounds, including terpenes and polyphenols like rosmarinic acid, that contribute to its therapeutic properties. These compounds form the basis for its traditional use in promoting calm and cognitive support. The calming effect is linked to modulating the activity of gamma-aminobutyric acid (GABA) receptors in the brain.
Lemon balm’s constituents increase the activity of the inhibitory neurotransmitter GABA, which helps quiet the nervous system, reducing anxiety and improving sleep quality. A warm infusion or tea is a popular method for evening use. Research also points to the herb’s potential for enhancing cognitive function by inhibiting the enzyme acetylcholinesterase, allowing the neurotransmitter acetylcholine to remain active longer.
The herb possesses specific antiviral properties attributed to its water-soluble polyphenols. When prepared as a strong tincture or topical salve, lemon balm can be applied directly to the skin. This application is often used to address symptoms of the herpes simplex virus, such as cold sores.
Methods for Long-Term Storage
Preserving a substantial harvest ensures the herb’s flavor and properties are available year-round. Drying the leaves is a common method, done by hanging small bunches in a dark, well-ventilated area until brittle. Alternatively, a dehydrator set to a low temperature (95 to 105 degrees Fahrenheit) preserves the volatile oils most effectively.
Once fully dry, the leaves should be crumbled and stored whole in an airtight container away from light and heat to maintain potency for up to a year. Freezing is another simple technique that retains fresh flavor for cooking. This involves chopping the fresh leaves, packing them into ice cube trays, and covering them with water or olive oil before freezing.
Lemon balm can also be infused into liquids for later use. Infused vinegars are created by steeping fresh leaves in white wine or apple cider vinegar for several weeks, resulting in a flavorful ingredient for salad dressings and sauces. Infusing the leaves into high-quality olive oil creates a fragrant base for cooking or a moisturizing topical oil.