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Minting a new "What is It and What Do You Do With It?" Article
Lemon balm has a name, appearance and citrus-y scent that are similar to lemon verbena, an herb that was the topic of an earlier What It Is and What Do You Do With It?" feature. But — as the "balm" in its name suggests — lemon balm has a historic reputation for health and wellness qualities.
For this I refer to the site of Specialty Produce in San Diego, whose posts are a bit like auditing a horticulture class:
"Lemon balm is an aromatic herb in the mint family and is botanically classified as Melissa officinalis. It is often referred to as the “happy herb” as it has traditionally been used to uplift spirits and promote a calm sense of well-being. The genus name, Melissa, comes from the Greek word for the honey bee, while officinalis is a Latin word associated with medicine, indicative of the plant’s medicinal nature.
"Lemon balm is touted for its antimicrobial, antiviral, and antioxidant properties due to the presence of a compound known as rosmarinic acid. It has long been used as a natural remedy for treating stress, anxiety, headaches, nausea, indigestion, cold sores, and insomnia. It is used in Ayurvedic Medicine and Traditional Chinese Medicine to cool and calm the stomach and to relieve stress, and balance mood.
"Lemon balm is perhaps most well-known for its calming properties, as its leaves can be used to make a calming tea, while its essential oil is used as an anti-inflammatory in skincare and as an uplifting and calming agent in aromatherapy. Thanks to the plant’s high amount of citronellal, Lemon balm can also be used to make a natural insect repellant by simply crushing leaves and rubbing them on the skin."
So, what can we do with our balmy friend? Turns out it's pretty darn versatile.
"Lemon balm is best used fresh, but it may also be dried and crushed for rubs and dry seasoning. Add fresh Lemon balm leaves to fruit or green salads for extra zest, or garnish desserts like ice cream and tarts. Its lemony-mint flavor is fantastic for infusing water, oils, teas, syrups, sauces, jams, jellies, or liqueurs. You can even infuse heavy cream to make a light lemony panna cotta or crème brûlée. While its taste is not quite as pronounced, Lemon balm can be used as a substitute for lemon verbena and can even stand in for mint, offering a bright and citrusy kick. It pairs well with poultry and fish, as well as honey, citrus, summer squash, cucumber, and cream. Lemon balm is also often combined with other soothing herbs, like valerian, chamomile, and hops, to reduce stress, promote sleep, improve appetite, and ease indigestion."
I chilled out just reading that.
(Props to Smits Farm of Chicago Heights, Illinois, from which I bought my lemon balm at Chicago's Green City Market.)
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