Herb of the Year, 2009

Bay Custard Sauce

2009-05-16T19:08:00.002-05:00

Here's a link to a great recipe for Custard Sauce made with bay. Note there are several other articles about bay to explore on that page, too. They're not my articles, but I've written for The Herb Companion for the past 18 years, penning the Down to Earth column. Check out my writings there, as well.
Jim Long

Bay has amazing medicinal properties

2008-12-24T16:08:00.006-06:00

I've been reading the Herb Society of America's Herb of the Year book. It's full of recipes and stories from contributors. One entry caught my eye, from Dr. James Duke, that prolific guitar-playing herb researcher. Did you know that bay is helpful in treating diabetes? Here's a quote from the booklet, which is taken from his excellent book, The Green Pharmacy:

"I enjoy the bay-bean Dia Beanie soup with the bay “insulinade” that I proposed in the The Green Pharmacy. Start out with Anderson’s mix: bay leaf, cinnamon, cloves and turmeric. Add a pinch or two of each of them to a teapot and steep for ten minutes. I’d also add fenugreek which is well proven and a pinch of coriander and cumin (evidence not so strong). In animal studies, both have
been shown to lower blood sugar somewhat and the rosemary, sage and tarragon go as well with the insulinade. Don’t use sugar with the tea and
instead add stevia, a non-nutritive sweetener which has its own hypoglycemic phytochemicals."

And that Old Bay seasoning, which of course contains bay, is useful in helping with arthritis!
"OLD BAY® SEASONING COX2-INHIBITORS AND ARTHRITIS
Arthritis away with OLD BAY®? Wow - OLD BAY® Seasoning has many other COX-2-inhibiting spices in its formulation too. I suppose our herb of the year, bay, like Chesapeake Bay, contributed to the name of the familiar Old Bay®. Both the black and red pepper are important, the red pepper’s very potent
capsaicin and the black pepper’s piperine which facilitates the uptake of the
curcumin.

Old Bay® contains several spices which contain collectively more than 13 COX-
2-Inhibitors: apigenin, caffeic acid, capsaicin (more potent than Vioxx), (+)
catechin, cinnamaldehyde, eugenol, 10-gingerol, kaempferol, oleanolic acid, 8-
paradol, parthenolide, quercetin, salicylates, and shogaol," says Dr. Duke.

Bay, Herb of the Year 2009

2008-11-23T17:32:00.002-06:00

Each year, the International Herb Association designates an official herb of the year. It is meant to educate the buying public about lesser known herbs, and generates useful information and materials for plant sellers, nurseries and garden centers to make use of the Herb of the Year information to aid in marketing that year's plant.

To achieve Herb of the Year status, an herb must fit within at least two of the three following categories: (1) Medicinal, (2) Culinary, (3) Craft or Decorative. Bay is primarily a culinary plant but does have a few, limited uses as a craft herb, mostly for wreathes and decorative items.

The Herb of the Year for 2009 is Bay (Laurus nobilis)

The Part Used: It is the leaves of bay that have the flavoring properties. The plant is a tree that came originally from Asia Minor but was quickly spread around the Mediterranean and beyond. Supposedly the Oracle at Delphi chewed bay leaves and inhaled the smoke of the burning leaves of bay to induce her visions. Bay, and laurel, were worn as wreaths on the head for protection, as an honor for being victorious in sports and battle. (The association with honor continues to this day, as we have poet laureates and the word baccalureate means laurel berries, signifying the completion of a bachelor's degree.

Uses:
Bay leaves have long been used in flour and grain to keep pantry moths out. Medicinally, it has a long history of being used for treating high blood sugar, migraines, bacterial and fungal infections. Bay leaves and berries have been used as an astringent, carminative digestive and emetic properties. The oil (bay oil or oil of bays Oleum Lauri) has been used in bruise and sprain liniments and salves.

"It contains compounds called parthenolides, which have proven useful in the treatment of migraines. Bay leaf has also been shown to help the body process insulin more efficiently, which leads to lower blood sugar levels.It has also been used to reduce the effects of stomach ulcers. Bay Leaf contains eugenol, which has anti-inflammatory and anti-oxidant properties. Bay leaf is also an anti-fungal and anti-bacterial. Bay Leaf has also been used to treat rheumatism, amenorrhea, and colic." (See this link for the complete quotation).

Growing Bay (Laurus nobilis)
Bay is easy to grow in pots on the patio or indoors. Use any average potting soil and give the plant full sun for at least half the day, or indoors, use a sunny window or growlight. Pick the leaves as needed. Keep the plant pruned to size as it wants to become a tree if left to do so.

Recipes:
Bay is generally thought of as a background culinary herb, adding flavor in foods such as beef stew, pot roast, poultry dishes and the like. But it can just as easily be a primary flavor, as in this dessert recipe adapted from an episode of the Food Network, changing it a bit to suit my own tastes.

Bay & Warm Bananas with Vanilla Ice Cream

4 tablespoons butter
2 bay leaves
2 tablespoons freshly squeezed lemon juice
1 cup fresh or frozen orange juice
1 cup packed light brown sugar
2 tablespoons bourbon
Pinch salt
6 not quite ripe bananas, peeled and into bite sized pieces
1/4 teaspoon freshly ground black pepper

In small skillet over medium heat, melt the butter and cook until browned, 3-4 minutes. Add the bay leaves and turn in the liquid, then add the lemon & orange juices, brown sugar, bourbon and salt. Simmer the liquid until it has reduced by half and has reached a syrupy consistency, about 5 minutes. Remove the pan from the heat. Add the bananas and black pepper. Stir to coat the bananas evenly. Serve still hot over ice cream.

Bay, Herb of the Year 2009

2008-07-24T17:35:00.003-05:00

Information about Bay, the Herb of the Year for 2009 is posted on this link. I welcome contributions of your recipes and tips on growing and using Bay.

Calendula Cheese Ball

2008-04-25T12:48:00.005-05:00

Cathy Wilkerson Barash has posted a delicious recipe for a calendula cheese ball on the organic to be website, so check it out.

Cathy is the author of Edible Flowers, Desserts & Drinks and past president of the Garden Writers of America. And we sometimes are even fortunate to have her visit our garden here at Long Creek Herbs, too. Wonderful recipe, Cathy!

Growing calendula in the fall

2007-10-29T15:23:00.001-05:00

"Hi, Jim,

Thanks for sharing the information about calendulas.

Calendula plants taught me a valuable lesson.

Years ago I planted my Calendula seed in late summer. I just never got around to in spring and I missed them, so I thought why not. The great thing about seeds is they cost so little to play with.

What I got was the best crop of Calendulas I ever grew. They liked the cool autumn weather (in California) but best of all most of the pests, especially the Colorado Potato Beatle, did not present the problem they normally do when we plant in the spring. I have since observed that planting at off times (instead of rushing to be the first one on the block) actually makes life easier.

I love gardening because it teaches me something new every time I attempt to do it!"

Take care,

VJ Billings, Mountain Valley Growers, Inc.
The Nation's largest supplier of USDA Certified Organic Herb and Perennial Plants http://www.mountainvalleygrowers.com

Thanks VJ!
I had a similar experience. My spring crop of calendula was a total bust. I had seed left over and in late August, dumped the seed into a bare spot in my Edible Flowers bed. They grew quickly and I had the best calendulas ever, right up until frost. Normally blister beetles attack them in early summer, green worms eat the buds before they can open. But in late summer, those pests have all gone on to their next life. Thanks for sharing your experience.
Jim

Calendula plants taught me a lesson

2007-10-29T15:23:00.000-05:00

"Hi, Jim,

Thanks for sharing the information about calendulas.

Calendula plants taught me a valuable lesson.

Years ago I planted my Calendula seed in late summer. I just never got around to in spring and I missed them, so I thought why not. The great thing about seeds is they cost so little to play with.

I love gardening because it teaches me something new every time I attempt to do it!"

Take care,

VJ Billings, Mountain Valley Growers, Inc.
The Nation's largest supplier of USDA Certified Organic Herb and Perennial Plants

http://www.mountainvalleygrowers.com

Thanks VJ! I had a similar experience. My spring crop of calendula was a total bust. I had seed left over and in late August, dumped the seed into a bare spot in my Edible Flowers bed. They grew quickly and I had the best calendulas ever, right up until frost. Normally blister beetles attack them in early summer, green worms eat the buds before they can open. But in late summer, those pests have all gone on to their next life. Thanks for sharing your experience. Jim

Calendula Recipes

2007-08-27T16:14:00.000-05:00

These recipes are used with permission from Cathy Wilkinson Barash's books, Edible Flowers, and Edible Flowers-Drinks & Desserts (both from Fulcrum Publishing).

Calendula Cheese Ball
2 8 ounce pkgs. cream cheese, room temperature
1 cup extra sharp cheddar cheese, finely grated
1/4 cup green bell pepper, finely chopped
1/4 cup sweet red pepper, finely chopped
1/4 cup carrot, finely shredded
1/2 cup fresh calendula petals, chopped
2 tablespoons green onion, finely chopped
1 teaspoon fresh garlic, crushed
1/4 teaspoon tamari or other good soy sauce
Dash freshly ground black pepper
Mix all ingredients together in a bowl. Refrigerate for at least one hour.
Form into a ball. For an elegant touch, press whole calendula flowers into the ball.

Calendula Biscuits
(From Diana Clare, Malahat Farm, Sooke, B.C., Canada, also from Edible Flowers).

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
2 tablespoons fresh calendula petals, finely chopped
3/4 cup milk

2 tablespoons additional butter or margarine

Preheat oven to 450 degrees F.
Mix dry ingredients together in a bowl. Cut in butter and calendula petals with a pastry knife until the mixture is mealy in texture, then stir in the milk.

Turn out onto a floured board. Shape and knead (as little as
possible) into an oblong about 1 1/2" thick. Place on a heavy cookie sheet
and with a sharp knife, cut dough into 2" squares. Dot well with butter or margarine. Bake for 10 to 12 minutes or until lightly browned.
Serves 6 - 8.

Calendula Carrot Soup

4 tablespoons butter
1 cup sweet Vidalia or Walawala onion, coarsely chopped
4 cloves garlic, crushed
1 cup tart, Granny Smith apple, coarsely chopped
1/2 cup raw, not roasted, peanuts, chopped in food processor
1/4 teaspoons cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon cumin
2 pounds carrots, coarsely chopped
4 cups vegetable or chicken stock
1/2 cup milk
1 cup fresh calendula petals

In a large stockpot, melt butter over a medium low heat. Add onion and
garlic, sauté until they turn translucent. Add apple and peanuts, cinnamon,
nutmeg and cumin. Continue to cook for 3 minutes. Add carrots and cook for
5 minutes over a low heat, stirring intermittently. Pour in stock, cover
and allow to simmer for 20 - 25 minutes. Remove from heat and allow to cool
slightly before pouring into a blender or food processor. Puree until
smooth. Return to pot and stir in milk. Cook over a medium low heat for 5
minutes. Do not let it come to a boil. Stir in petals just before serving.
Serves 4 - 6.

Calendula Rice
(From Pat Lanza, Shandelee Mountain Crafts & Gardens, Livingston
Manor, NY, in Edible Flowers, by Cathy Wilkinson Barash)

4 cups water
1/8 teaspoon salt
1/2 cup onion, finely chopped
2 chicken bouillon cubes
1/2 cup fresh calendula petals, finely chopped
2 cups long grain rice

In a medium saucepan bring water to a boil. Add salt, onion, bouillon
cubes, calendula petals and rice. Stir. Reduce heat, cover and simmer for
18 minutes.
Serves 8.

Zuni Rice
(From Robert Werst, chef/owner, y.e. Coyote, Hicksville, NY, in Edible Flowers, by Cathy Wilkinson Barash).

1/4 cup oil
1/4 cup fresh calendula petals, finely chopped
1 cup rice
2 cups water
2 tablespoons chili powder
1/4 cup frozen peas, thawed
1/4 cup sweet red bell pepper, diced
2 tablespoons tuberous begonia petals, coarsely chopped (optional)

Preheat oven to 375 degrees F.
Heat oil in an oven safe saucepan. Add calendula petals and rice. Sauté for several minutes, stirring frequently. Add water and chili powder. Bring to a boil and cover with aluminum foil.

Remove from heat and place in the oven. Bake for 45 minutes to an hour, or until all liquid is absorbed. Remove from oven. Stir in peas and red pepper. For added zest, add tuberous begonias.
Serves 4 - 6.

Calendula Potatoes
(From Jose Gutierrez, chef, Chez Phillippe, Hotel Peabody, Memphis TN, in Edible Flowers, by Cathy Wilkinson Barash).

4 medium potatoes, peeled and shaped into oblongs
Petals from 8 - 10 calendula flowers
1 tablespoon butter

Boil potatoes in water with half of the calendula petals until potatoes are just tender. Drain potatoes. Melt butter, and roll potatoes in butter to coat completely. Roll in remaining petal to coat with flowers.
Serves 4. This dish is a show-stopper when served with Veal Chop with Johnny
Jump Up flowers.

Calendula Orange Cake

Cake Batter:
5 eggs
1/2 cup butter, at room temperature
1 1/2 cups sugar
Rind of 2 lemons, grated
Rind of 1 orange, grated
1 cup sour cream
1/2 cup yogurt
3 cups flour
2 teaspoons baking soda
1/2 cup fresh calendula petals, chopped

Preheat oven to 350 degrees F.
Separate eggs. Beat whites until they form stiff peaks. Set aside.

Cream butter and sugar together. Blend in egg yolks, lemon rind, orange rind, sour cream and yogurt. Beat until smooth.

Sift dry ingredients together. Slowly add dry ingredients to wet, mixing well. Gently fold in beaten egg whites and calendula petals.

Butter and flour a Bundt or angel food cake pan. Pour in cake batter and bake for 60 minutes. Remove from oven and let cool in pan 10 minutes, then remove to a cooling rack and allow to cool completely.

Syrup topping:
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup Grand Marnier
1/4 cup sugar

Combine all ingredients in a saucepan over a low heat. Bring to a boil, then simmer for 3 minutes. Pour hot syrup over cooled cake and garnish with calendula petals.

Recipes using Calendula

2007-08-13T18:20:00.000-05:00

There was earlier confusion about whether calendula is an edible herb. I called Cathy Wilkinson Barash, author of Edible Flowers (Fulcrum, $29.95) and Edible Flowers-Drinks & Desserts (Fulcrum, $16.95). Because she has calendula flowers on the cover of her first book, I asked how sure she is that this herb is edible. She explained that Dr. James Duke, Ph.D., and one of the foremost herbal authorities, had thoroughly reviewed and approved all of the herbs and flowers in her books. That's good enough for me. I rely on his The Green Pharmacy (Rodale Press, 1997) as a reliable reference.

Cathy calls calendula, "a poor person's saffron," and uses it in cakes, potato and chicken dishes, as well as "saffron" rice dishes. Recipes will follow.

Herb of the Year, 2008

2007-07-22T13:58:00.000-05:00

Calendula (Calendula officianalis) is the 2008 Herb of the Year. The International Herb Association http://www.iherb.org/ designates an official herb annually. It is meant to educate the buying public about lesser known herbs, and provides information and materials for plant sellers, nurseries and garden centers to make use of the Herb of the Year information to aid in marketing the plant.

To achieve Herb of the Year status, an herb must fit within two of the three following categories: (1) Medicinal, (2) Culinary, (3) Craft or Decorative. Calendula is primarily a medicinal plant but does have a few, limited uses as a culinary plant.

Calendula is best known for it's healing properties on skin problems. Historically it was used in oil and applied directly on the skin. It's now available in pharmacies and health food stores in salve form, as well as in gels and creams. You can still buy it as "calendulated oil," as well.

The Part Used: It is the petals of calendula that has the healing properties. "Calendula contains high amounts of flavonoids, plant-based antioxidants that protect the body against cell-damaging free radicals. Researchers are not sure what active ingredients in calendula are responsible for its healing properties, but it appears to have anti-inflammatory, antiviral, and antibacterial effects." (Quoted from the Univ. of Maryland Medical Center website: http://www.umm.edu/altmed/articles/calendula-000228.htm
Calendula is sometimes taken internally, but only in very small doses. It is generally used as an external application.

Calendula is a cool season annual and grows in almost any garden soil. It belongs to the same plant family as daisies, chrysanthemums and ragweed. Calendula salves, gels and creams are used to speed wound healing on burns, bruises, cuts and hemorrhoids. Homeopaths often recommend calendudla for both burns and severe sunburns. Ear drops containing calendula are sometimes recommended for treating ear infections in children.

Growing Calendula: Calendula is a cool season annual and is grown from seed. There are some newer varieties that claim to be heat resistant, but the simple, old fashioned varieties usually give up and go to seed by late June or early July in the Midwest. Plant calendula seed in spring, after danger of frost. Or plant in late August to early September for fall blooming. Plant in small pots or flats for transplanting later, or plant seed directly where you want them to grow. Once the plants begin to bloom, it's a good idea to keep the seed heads cut off, to encourage the plant to continue blooming. If you don't, most varieties will simply bloom for a few weeks and go to seed and the plant will die.

There are 15-20 varieties to choose from, including: Orange King, Chrysantha Sunshine, Golden Beauty, Dwarf Orange, Balls Orange, Geisha Girl, Pacific Beauty Lemon, Dwarf Golden Gem, Fiesta Gitana, Goldfinch, Apricot Shades, Art Shades, Lemon Coronet, Yashima, Dwarf Orange, Green Crown, Persimmon Beauty and Mandarin. (For a rating of the best varieties, go to http://www.mastergardeners.org/picks/calendula.html).

Pests on calendula include blister beetles, tiny worms that eat the seed heads and mildew.

Can you eat calendula? Yes! Cathy Wilkinson Barash, author of Edible Flowers (Fulcrum, $29.95) and Edible Flowers-Drinks & Desserts (Fulcrum, $16.95) gives several recipes for using calendula flowers. See the Recipes post for more details.

For more information about the Herb of the Year, visit the International Herb Association website: http://www.iherb.org/ and the Herb Society of America site: http://www.herbsociety.org/

Growing Lemon Balm

2007-02-02T16:21:00.000-06:00

This herb grows easily in any normal garden soil. Propagation is by seed, root division, or stem cuttings. Root divisions can be done in the spring or fall, but if doing in the fall, do it early enough that the plant can establish itself before freezing weather hits.

If left alone, meaning not prunned to get the best flavor, the plant goes to seed and will spread itself in places you may not want. Some gardeners don't like the plant because of that quality, but I find it's not hard to keep in place, and even if a plant comes up in a bed where it doesn't belong, it's easy to pull out. My chickens always enjoy an airborn plant that lands in their yard and they eat nearly every part of a lemon balm plant, leaving only a few stems when they are through.

Lemon balm will withstand drought better than some herbs, although if grown under stress, such as with very little water, it goes to seed quickly and the flavor changes. To prevent this, use scissors or pruners and cut the plant back half-way fairly often. It is the tender, younger leaves that have the tasty lemon flavor. The old leaves, particularly when the plant is blooming or producing seed, have an almost unpleasant, soapy flavor. But the fresh, tender leaves are delicious.

Lemon balm grows best in average garden soil, with normal moisture. It will take part shade or full sun. I have one that lives next to the rhubarb, which shades it midday and late afternoon and it seems very happy there. I often combine the lemon balm with rhubarb in recipes, as well, since they are such good companions in the garden.

Lemon balm is best used fresh but you can also dry it for use later. I dry mine in the food dehydrator, on low setting. Sometimes I grow it in a brown paper bag, a couple of handfulls of the herb inside. I clip it closed with a clothespin and keep it in the trunk of the car. If I think of it, I shake the bag every 2 or 3 days and within about a week, the leaves are crisp and it's ready to store.

Store dried lemon balm in an airtight container in a dark place, such as pantry or kitchen cabinet. If I have a lot of dried lemon balm, I double-bag it and keep it in the freezer and that seems to preserve the flavor really well. Just remember to make sure the herb is completely dried before you put it in the bag.

Lemon Balm Blueberry Cake

2007-01-27T18:05:00.000-06:00

I served this in the late 1980s at my Herb Day in May festivals and published the recipe in my Ozarks Herbalist quarterly newsletter. I find it now all over the web in lots of recipe files, so I guess imitation is the best form of compliment.

3/4 cup milk
4 tablespoons fresh lemon balm leaves chopped (or 2 tablespoons dry)
1 tablespoon dry lemongrass leaves, chopped fine (or 2 tablespoons fresh)
1 tablespoon dried lemon thyme (or 2 tablespoons fresh, stems removed)
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup sugar
6 tablespoons butter, room temperature
Grated lemon zest from one whole lemon
2 cups fresh or frozen/thawed blueberries

Preheat oven to 350 degrees.
Scald milk, then add lemon balm, lemongrass, and lemon thyme in food processor. Process until well chopped. Set aside to allow hot milk to draw out the flavors of the herbs.
Combine flour, baking powder, and salt. Place milk mixture and flour mixture in the food processor. Add eggs, sugar, butter, and lemon zest. Blend just until batter is mixed. Fold in the blueberries.
Pour mixture into greased 9-inch by 5-inch loaf pan. Bake for about 50 minutes. Test with a toothpick, if batter remains on toothpick, bake for a few more minutes.

While still hot, prick the top of the cake with a knife several times and pour the glaze slowly over to let it soak in. Cool well before serving.

Glaze:
Combine the juice of 4 large lemons with about 3/4 cup powdered sugar (just enough that it is still runny). Mix well until sugar is dissolved, then pour over still hot cake.

Lemon Balm Pesto

2007-01-27T18:00:00.000-06:00

2 cups loosely packed, fresh lemon balm leaves

1/2 cup extra-virgin olive oil

1 tablespoon chopped fresh chives

1 teaspoon fresh lemon juice
3 cloves garlic

Blend all ingredients together in a food processor until coarsely chopped. Serve like traditional pesto over pasta, or add to broiling fish or chicken during the last 10 minutes of cooking.

Lemon Balm Vinaigrette

2007-01-27T17:52:00.000-06:00

This is an easy, quick salad dressing to use over any good mixture of fresh spring salad greens. Dressing can be refrigerated for a couple of days, too.

1/3 cup light canola oil (or olive oil if you prefer)
12 fresh lemon balm leaves, chopped fine
3 tablespoons rice wine vinegar
Dash salt and freshly ground black pepper

Combine ingredients and set aside for 10 minutes before using. Pour over a salad of baby lettuces with a few sliced almonds and strawberry halves. (This also is tasty over freshly steamed asparagus).

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

2007-01-27T16:28:00.000-06:00

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.