Lemon Balm, Herb of the Year, 2007, Calendula, 2008

The Herb of the Year project was begun by the International Herb Association in 1994-95 and each year the H.O.Y. committee meets, chaired by Univ. of IL Extension Specialist, Charles Voigt, to choose the upcoming year's herb. The committee chooses herbs that fit into at least 2 of these 3 categories: medicinal, culinary or decorative. The purpose of the Herb of the Year is to inform the public about that herb, and garden centers, nurseries, civic organizations and plant-related businesses are invited to use the Herb of the Year material to promote, market or inform their customers about the current year's Herb of the Year.

This blog is not the official blog of Herb of the Year, but is for our customers who would like to know more about the current year's featured herb. The following recipes and information are from my own experience and files and you are welcome to use and enjoy them.
Happy gardening!
Jim Long

Lcherbs@interlinc.net Visit my website: http://www.LongCreekHerbs.com

To visit the International Herb Association website: http://www.iherb.org/
To contact the Chair of the Herb of the Year committee, Chuck Voigt: cevoigt@uiuc.edu
More information about Lemon Balm can be found at http://www.herbworld.com/ and
on the website of the Herb Society of America: http://www.herbsociety.org/

The 2007 Herb of the Year is Lemon Balm (Melissa officinalis).

Lemon balm is both culinary and medicinal, and is considered by many herb growers to be less than exciting, or useful, as an herb. I heartily disagree with those who find it useless and ordinary. It's always been one of my favorite herbs.

During the 7 years when I hosted my annual, "Herb Day in May" event at my farm, I tried each year to come up with a few new ways to use lemon balm in my foods. I provided morning refreshments when people arrived, then a full lunch, and afternoon dessert with tea. Lemon balm was a valuable addition to the menu's offerings each year.

Lemon balm isn't a very showy perennial, in fact its flowers, which range from yellow to pink to vaguely lavender, are not very striking and the whole plant has a somewhat "weedy" appearance unless it's kept pruned. It is highly aromatic, with a delicious lemony fragrance. A variegated cultivar (M. officinalis 'Variegata'), also known as "Aurea" or "All Gold," has golden foliage and, as expected, a lemon-like flavor and scent. Another variety, (M. officinalis 'Lime') that I was given many years ago has a more lemon-lime flavor and fragrance. Lemon balm can sometimes be found thriving in fields and along roadways. Although it resembles a mint it's not as intrusive, and yet very prolific.

Culture: Lemon balm will grow just about anywhere in zones 3-9, and will thrive in full sun to part shade. In hottest regions it does best if given shade during the middle of the day. It's easy to propagate by dividing the roots, taking cuttings or starting from seed. It can also be propagated by layering, although it's so easy to start using other methods it's hardly worth the effort to layering. If allowed to flower freely, the seeds may scatter and the plant will spring up readily, although it seldom becomes a serious pest in the garden. Lemon balm is tolerant of droughts, but does best in normal growing conditions.

History: Lemon balm is a naturalized (maybe even indigenous) plant across southern Europe, northern Africa and western Asia. Some sources claim it is native to Asia, but it has been grown so long in northern Africa and Europe, that no one knows for certain.
The Latin name, "Melissa" comes from a Greek word for honey bee and the plant has long had an association with bees. Bees are attracted to the small flowers and it used to be a custom to rub the inside of a new bee hive with lemon balm leaves to get the bees to settle in. The "officinalis" part of the name indicates the plant was considered medicinal in nature.

In the old English book, A Modern Herbal by Mrs. M. Grieve, she records The London Dispensary, which was published in 1696 saying, "An essence of (lemon) balm, given in canary wine, every morning will renew youth, strengthen the brain, relieve languishing nature and prevent baldness." With all of that curing and strengthening, I can't see why lemon balm isn't everyone's favorite herb!

Medicinal: Often called simply, "balm" in old herbals, the plant was believed to chase away melancholy, treat mental conditions, calm heart spasms soothe nervous stomach, cure a headache and effectively treat skin conditions and eczema. In modern days the herb has shown useful in treating some kinds of hyperthyroid problems. It is said to be somewhat sedating (usually from drinking the soothing tea), helps to lower fever (due to its ability to cause mild perspiration) and is considered helpful in soothing the effects of colds from the use of a hot tea with honey. It also is shown to be helpful in soothing stomachaches and reducing the duration of cold sores.

Culinary: The mild lemon fragrance and flavor make it attractive as a culinary herb for cookies, cakes, muffins and cheesecakes. It's easily combined with fruits in fruit salads, makes a delicious salad dressing, goes well with strawberries, blueberries, watermelon, canteloupe or any other dish where lemony herbs are used. It's a tasty tea herb, either fresh or dried, although the best flavor of this herb comes from the fresh leaf. (For best flavor of the plant's oils, keep the plant prunned to keep flowering at a minimum. If you try to use the leaves from a fully-flowering plant, or when it is going to seed, the fragrance and flavor will be somewhat, "soapy." Like most herbs, the more you prune it, the better the flavor and fragrance of the young leaves).

Note: Recipes using Lemon Balm are listed under postings on right of page.