Lemon Balm

About this tea

Lemon balm (Melissa officinalis), whose Greek name means 'honey bee,' has attracted both bees and humans for over 2,000 years. Medieval monks grew it in medicinal gardens, while Charlemagne ordered it planted throughout his realm. This gentle mint family member earned the title 'elixir of life' from Swiss physician Paracelsus. Native to the Mediterranean, it now grows worldwide, self-seeding enthusiastically in gardens.

The heart-shaped leaves release intense lemon fragrance when touched, thanks to citronellal, citral, and other volatile oils. Harvesting happens before flowering when oil content peaks - morning harvest after dew dries preserves the most flavor. Fresh leaves offer the brightest taste, though properly dried leaves retain good flavor. The plant's tendency to blacken when bruised requires gentle handling during processing.

The flavor profile is bright and cheerful: fresh lemon dominates but with mint undertones and none of lemon's acidity. Instead, there's a subtle sweetness and cooling quality inherited from its mint heritage. The taste is lighter and more refined than lemongrass, without any bitterness. The pale yellow-green liquor releases a lemony aroma that lifts spirits before the first sip.

Brewing recommendations: Use 2 tablespoons fresh leaves or 1 tablespoon dried (3g) per 250ml cup. Water at 85°C (185°F) prevents bitterness - never use boiling water. Steep 8 minutes, covered to preserve oils. Fresh leaves can be muddled first to release more flavor. Combines beautifully with other herbs like chamomile or mint. Honey enhances without overpowering.

Medieval European gardens grew it as a matter of course, and it has stayed a household herb ever since. Safe for children. Best in the afternoon or evening, when its bright lemon character is most welcome. Pairs wonderfully with light cookies, fruit salads, and summer desserts. Also excellent iced with fresh fruit. Grows easily in gardens, providing fresh tea all summer.