Lemon Balm

Lemon balm, also known as Melissa officinalis, is a perennial herb that belongs to the mint family (Lamiaceae). It is native to Europe, Asia, and the Mediterranean region and has been used for centuries in traditional medicine for its calming and soothing properties.

 

Lemon balm has a fresh, lemony scent and a mild, citrusy flavor. The leaves are oval-shaped and have a slightly wrinkled texture. The plant grows up to 2-3 feet tall and produces small white or yellow flowers in summer.

 

Lemon balm is commonly used in tea blends and as a seasoning for fish, poultry, and vegetables. It pairs well with other herbs such as thyme, rosemary, and parsley. The essential oil of lemon balm is also used in aromatherapy for its calming and uplifting effects.

 

Days to Maturity: 90 Days

Seeds per pack: 35

• Choose a location: Lemon balm prefers partial shade and well-draining soil. If you are growing lemon balm in a pot, make sure it has drainage holes to prevent waterlogging.

• Prepare the soil: Mix some compost or well-rotted manure into the soil to improve drainage and soil fertility. Lemon balm prefers slightly acidic to neutral soil with a pH range of 6.0 to 7.5.

• Plant the seeds or seedlings: Sow the seeds directly into the ground or start the seeds indoors and transplant the seedlings outdoors when they are 2-3 inches tall. Space the plants about 12-18 inches apart to allow for proper air circulation.

• Water regularly: Lemon balm prefers to be kept evenly moist, but not waterlogged. Water the plant deeply once or twice a week, depending on the soil moisture level and the climate. Water from the base of the plant and avoid getting water on the foliage.

• Fertilize sparingly: Lemon balm does not require a lot of fertilizer. A light application of organic fertilizer or compost once a month is sufficient.

• Pinch back the stems: Pinch back the stems of the lemon balm plant regularly to encourage bushy growth and to prevent it from becoming too leggy. Pinch off the top two sets of leaves on each stem, leaving the rest to grow.

• Harvest the leaves: Harvest the leaves frequently to promote continued growth and to prevent the plant from going to seed. Cut the leaves off just above a leaf node, leaving some of the stem intact.