Botanical Name: Melissa officinalis
Some other names: Balm, Bee Balm, Honey plant, Cure all, Melissa
How to grow it:
Lime Balm is a perennial herb to about 50cm which is so easy to grow it can become invasive. It does well and has a stronger flavour in full sun, but will produce larger leaves for a longer period if grown in partial shade. I grow it in several patches with varied sunlight and moisture & find that I have it available all year round.
In the subtropics and tropics (where I live) it does better in Autumn to spring, in cooler climates it might die back & resprout in spring.
Will do well in pots if well watered, mulched & fed – again, preferring a partially shaded position.
The simplest way to propogate is by root division- just grab a handful of roots and all from the middle of your patch, separate the pieces and plant directly into the ground. Keep watered for a couple of days and they’ll strike easily. Will also strike well from cuttings or grown from seed.
Nutrition:
Lime balm contains vitamins A, B & C and volatile oils that have many herbal actions. It is well known to be calming and sedative – just try grabbing a handful of leaves and take a deep breath with the aroma! Also thought to ba a natural antioxidant.
Using it in the kitchen:
The leaves by themselves are not particularly palatable – a little bit chewy for my liking. Combined with other greens though, they go very well in salads & sandwiches and attract many comments from guests in my home. The lime flavour is very striking & pleasant.
Leaves can also be added to hot dishes, but you’ll need to add a good handful or two to have much impact flavour-wise.
Probably Lime Balm’s best known use is as a calming herbal tea. Simply grab two handfuls of leaves and stems per cup of boiled water. Allow to steep for several minutes. Personally, I like to add a variety of different leaves to the lime balm too.
