Lemon Balm (Melissa officinalis)

This botanical "elixir of life" has long been prescribed to ease insomnia, hyperactivity, restlessness and poor concentration, and it has shown benefits even for certain forms of Alzheimer’s disease.

Lemon Balm (Melissa officinalis) has a pleasantly lemony flavor. Early herbalists called it "joy for the heart" and claimed that daily lemon balm tea restores youth, strengthens the mind and lifts the spirits. The Swiss physician Paracelsus dubbed it the "elixir of life", and the British believed it held the secret to a long life.

It is said that lemon balm was among the regular morning teas of Llwelyn, Prince of Glamorgan, who lived to 108 in the thirteenth century. John Hussey of Sydenham in England reportedly reached the age of 116 after taking lemon balm tea with honey for breakfast for fifty years.

Today lemon balm is less central in herbal practice and is used to help with minor sleep problems, nervousness and mild depression. For these purposes it is usually combined with other herbs. A Spanish study published in 2001 demonstrated its effectiveness for poor concentration and hyperactivity in children. Trials from Iran in 2003 showed that taking lemon balm reduces agitation and eases symptoms in mild to moderate Alzheimer’s disease.

Lemon balm also supports those with scant or painful periods, headaches and mental exhaustion. It is often prescribed for intestinal troubles such as sluggish digestion, swelling, vomiting and bloating. Research has shown it can soothe stomach cramps and support the digestive process. German trials in 2001 found that herbal preparations containing lemon balm alleviate symptoms of digestive discomfort. In folk medicine it is also used to strengthen the heart. In the kitchen it can serve as a stand in for lemon zest. It is most often added to desserts, compotes, ice creams, fruit salads and aromatic cocktails, and it can also season game and fish dishes.

When stored too long, lemon balm leaves lose their aroma and medicinal properties, at which point they can be used for relaxing baths. Lemon balm is planted in gardens and also grows semi wild along fences, shrubs and hedgerows, often together with nettle. It strongly attracts bees, which makes it a very useful garden plant. It is easy to propagate from cuttings in spring and autumn, it is very hardy and can sometimes spread too vigorously, especially in ornamental rock gardens. Harvesting begins just before and at the start of flowering. Lemon balm contains the most essential oil in August.

Pick on sunny days when the plant is dry. Air dry it in a shaded, dark, well ventilated place, since higher temperatures cause the essential oil to dissipate. Whole sprigs are most often dried, then the leaves are stripped, dried further if needed, crumbled and stored for preparing teas and other remedies.

Lemon balm tea

Ingredients: 2 tablespoons lemon balm leaves, preferably fresh, and 1 cup of water
Preparation: Pour boiling water over the leaves and leave to steep for ten minutes. Strain.
Use: Enjoy a cup several times a day.
Learn how to prepare more excellent lemon balm remedies

Tea for the liver, circulation, kidneys and nerves

20 g horsetail, 20 g St. John’s wort, 20 g lemon balm, 20 g yarrow and 20 g chicory root

Mix all the herbs and store in a jar.

For one cup, place two teaspoons of the blend in 250 ml of hot water.

Leave to steep for ten minutes, then strain.

Drink two or three cups a day before meals.

Lemon balm oil

Ingredients: 4 tablespoons dried lemon balm leaves, or 8 tablespoons fresh leaves, and 300 ml of olive oil

Place the chopped leaves in a bottle, cover with the oil and plug with cotton. Leave to macerate for four to six weeks in a warm, dark place.

Massage into the affected areas as needed. It helps with rheumatism, gout and sore muscles.

Lemon balm syrup

Ingredients: 350 g sugar, 1 liter of water, 2 handfuls of fresh lemon balm and 3 lemons

Stir the sugar into the water, bring to a boil and simmer briefly. Add the lemon juice and fresh lemon balm leaves at once. Cover and leave to stand for 24 hours. Strain the syrup into a bottle, seal well and store in a cool place.

Dilute with water and serve as a refreshing drink.

Lemon balm tincture

Ingredients: 20 g of freshly dried lemon balm leaves, 100 ml of 70 percent ethanol

Preparation: Cover the lemon balm with alcohol and leave to steep for four weeks.

Use: Take 20 to 30 drops on a sugar cube before bedtime. It helps with insomnia.

Soothing tea blend

Ingredients: 20 g lemon balm leaves, 15 lavender flower heads, 20 g valerian root, 20 g hop cones and 20 g chamomile flowers

Mix all the herbs and store in a jar. To prepare the tea, place one to two teaspoons of the blend in 250 ml of hot water. Leave to steep for ten minutes, then strain.

Drink two or three cups of warm tea a day, not too hot.