★ Organically grown on our farm ★
Lemon balm (Melissa officinalis) is a perennial herb in the mint family, Lamiaceae. Native to Europe, North Africa, and West Asia, it has been cherished for centuries for its soothing and aromatic properties. The plant is characterized by its heart-shaped leaves, which have a mild lemon scent and flavor, and small white or yellow flowers that attract bees, hence its genus name "Melissa," which is Greek for "honeybee."
In addition to its medicinal uses, lemon balm is a versatile culinary herb. Its fresh leaves can be used to add a subtle lemon flavor to salads, soups, sauces, and desserts. It also pairs well with fish, poultry, and vegetable dishes. Whether for its great benefits, culinary versatility, or aromatic qualities, lemon balm is a valuable addition to any herb garden.
- QTY. 50
How to Save Seeds
Lemon balm prefers well-drained soil that is rich in organic matter. Amend your soil with compost or well-rotted manure before planting. Sow the seeds in the spring or fall, either directly in the garden or in seed trays. Lemon balm seeds are very small, so sprinkle them lightly on the soil surface and cover with a thin layer of soil. Keep the soil moist until the seeds germinate. Once the seedlings have grown a few inches tall, thin them out to about 12 inches apart to allow room for growth. Lemon balm needs regular watering, especially during dry spells. Fertilize the plants with a balanced fertilizer once a month during the growing season. Harvest the leaves as needed throughout the growing season. Lemon balm leaves are best used fresh, but they can also be dried for later use.
