Lemon Balm Leaf

(Melissa officinalis)

Lemon balm is one of the most cheerful herbs in the garden — a vigorous, bushy perennial of the mint family (Lamiaceae) whose bright green, deeply veined leaves release an immediate, uplifting burst of fresh lemon fragrance when brushed or crushed. Melissa officinalis takes its genus name from the Greek word for honeybee — melissa — a tribute to the plant’s extraordinary attraction to bees, which have been drawn to its small white flowers since antiquity. Ancient beekeepers rubbed the inside of new hives with lemon balm to encourage bees to take up residence, and the plant has been associated with bees, honey, and sweetness throughout its long history.

Lemon balm has been in continuous cultivation for over 2,000 years. It was a prized herb in the gardens of ancient Greece and Rome, and was introduced throughout Europe by Benedictine monks who cultivated it in monastery gardens for its culinary and aromatic properties. The 11th-century Arab physician Avicenna praised it in his Canon of Medicine, and it became a staple of European herbal gardens through the medieval and Renaissance periods. It is one of the key ingredients in Chartreuse and Bénédictine — the famous French herbal liqueurs made by monks — and in the traditional German Klosterfrau Melissengeist spirit, which has been produced since 1826. Today lemon balm is widely grown as a culinary herb, a garden ornamental, and a beloved tea herb across Europe and North America.

The leaves contain a rich array of phytochemicals including rosmarinic acid (a potent polyphenol also found in rosemary and sage), caffeic acid, chlorogenic acid, flavonoids (luteolin, apigenin, quercetin, kaempferol), triterpenoids (ursolic acid, oleanolic acid), tannins, and volatile oils — primarily citral (geranial and neral), citronellal, linalool, geraniol, and beta-caryophyllene — which together produce lemon balm’s characteristic bright, lemony, slightly herbaceous aroma. Our Lemon Balm Leaf is available Cut & Sifted and as a Powder.

Product Highlights

• Cut & sifted and powdered leaf of Melissa officinalis — Lemon Balm
• Named for the Greek word for honeybee — melissa — beloved by bees since antiquity
• Over 2,000 years of continuous cultivation across Europe and the Mediterranean
• A key ingredient in Chartreuse, Bénédictine, and Klosterfrau Melissengeist
• Rich in rosmarinic acid, citral, citronellal, luteolin, and caffeic acid
• Bright, fresh lemon fragrance — one of the most aromatic herbs in the garden
• Available in Cut & Sifted and Powder forms

How to Use

Herbal Tea: Steep 1–2 teaspoons of cut & sifted lemon balm in 8 oz of hot water for 5–10 minutes; strain and sweeten with honey. The flavor is bright, lemony, and gently herbaceous — delicious hot or iced. Nighttime Blend: Combine 2 teaspoons lemon balm, 2 teaspoons rooibos tea, and 1 teaspoon blue vervain; steep in boiling water for 4–5 minutes for a fragrant evening tea. Culinary: Fresh or dried lemon balm adds a bright lemon note to salads, fruit salads, dressings, marinades, sauces, and desserts. Excellent with fish, chicken, and summer vegetables. Herbal Liqueur: A traditional ingredient in homemade herbal spirits and liqueurs — infuse in vodka or brandy with other botanicals. Lemon Balm Jelly: Use in place of lavender in herbal jelly recipes for a bright, citrusy preserve. Skincare: Brew a strong tea and use as a facial toner or add to homemade lotions and creams. Garden: Plant near beehives or vegetable gardens to attract pollinators — lemon balm is one of the best bee-attracting plants available.

Available in Cut & Sifted (4 oz, 8 oz, 16 oz) and Powder (4 oz, 8 oz, 16 oz).

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Consult your healthcare provider before use, especially if you are pregnant, nursing, taking medications, or have a medical condition. Keep out of reach of children.