Long Live Lemon Balm: Herb of the Year 2007

By Pat Crocker

Lemon balm (Melissa officinalis), celebrated for its wide range of uses in the garden, kitchen and medicine cabinet, is Herb of the Year for 2007. This refreshingly humble member of the mint family is a hip and helpful herb.

Perhaps previously overlooked due to its aggressive tendencies, lemon balm is currently enjoying a revival by both herbalists and chefs alike, and its calming sensibilities are endearing themselves to our stressed-out, over-taxed bodies and minds. Indeed, as a healthy herbal tea, there can be no better tonic for uplifting spirits and relieving tension.

Aromatherapists use the essential oil to relieve anxiety, shock, depression and nightmares. Due to its antispasmodic characteristics, it is used for stress-related digestive, menstrual and respiratory problems. When combined with German chamomile, lemon balm is an effective treatment for eczema and allergies.

The mildly sedative tea eases headaches, indigestion and nausea and causes a slight dilation of the blood vessels, thus helping to lower blood pressure. When blended with other tea herbs, lemon balm adds a fresh, cheery note.

A History of Healing

Native to the Mediterranean region, lemon balm has been cultivated for more than 2,000 years. Its genus name, Melissa, is derived from the Greek word for bee; ancient Greek author Pliny the Elder and 16th-century herbalist John Gerard both observed that lemon balm is useful in attracting and keeping bees. Officinalis refers to its place in the official apothecary. The common name ‘‘balm’’ is shortened from ‘‘balsam.’’

Ancient and more modern herbalists alike were well aware of the plant’s healing and restorative powers. Gerard and the ancient Greek physician, pharmacologist and botanist Dioscorides both used the leaves steeped in wine to treat snakebites and scorpion stings. Maud Grieve gave a nod of scientific proof to those ancient uses in her book A Modern Herbal. She wrote in 1931, “It is now recognized as a scientific fact that the balsamic oils of aromatic plants make excellent surgical dressings: they give off ozone and thus exercise anti-putrescent effects. Being chemical hydrocarbons, they contain so little oxygen that in wounds dressed with the fixed balsamic herbal oils, the atomic germs of disease are starved out, and the resinous parts of these balsamic oils, as they dry upon the sore or wound, seal it up and effectually exclude all noxious air.”

Lemon balm’s popularity continued throughout the centuries, and it was enjoyed as a tea to combat mental confusion and as an elixir thought to extend lifespan. So widespread was lemon balm’s reputation for promoting longevity and dispelling melancholy that by the 17th century, French Carmelite nuns were dispensing their Carmelite Water to a faithful following. The lemon-balm infused “miracle water” was thought to improve memory and vision and reduce rheumatic pain, fever, melancholy and congestion.

Introduced into Great Britain by the Romans, lemon balm is now found in both England and North America, brought by colonialists who had come to rely on it for teas and flavoring. American Shakers grew lemon balm as a relief from mild fevers. One of the herbs grown in Thomas Jefferson’s gardens, lemon balm was well established as an important culinary herb, one especially suited to syrups and beverages.

Controlled Cultivation

Selecting the Herb of the Year

Since 1995, the International Herb Association (IHA) has recognized a specific herb for its outstanding qualities in at least two of the three following categories: medicinal, culinary and decorative. Previous Herb of the Year designates include fennel (Foeniculum vulgare) (1995), lavender (Lavandula angustifolia) (1999), sage (Salvia officinalis) (2001) and garlic (Allium sativum) (2004). For more information, visit the International Herb Association’s Herb of the Year webpage at www.iherb.org/HerbofYear.htm.

Sun-loving and hardy, once planted, lemon balm can take over an herb bed if you let it, jumping about seemingly at will, so containers are one way of controlling it. If you plant it in the garden, keep your eye on it, harvest regularly, remove flowers before they spread their seed and take a shovel to the edges to make sure it doesn’t get out of bounds. The plant grows 2 feet high, bearing small, white, nondescript flowers in mid- to late summer. The square and branching stems support broadly ovate or heart-shaped leaves with scalloped edges. The whole plant smells delightfully lemony, with the scent being at its best when the tiny flowers begin to open.

Lemon balm has few known varieties, among them golden balm (M.o. ‘Aurea’), lime balm (M.o.‘Lime’), M.o. ‘Citronella’, and M.o. ‘Lemonella’, a more aromatic variety similar to ‘Citronella’.

Savor the Lemon Flavor

Light and fresh, lemon balm adds a splash of citrus and mint undertones to both savory and sweet dishes. Use the young tops of the plant for cooking and teas because the large, older leaves tend to have a soapy, musty flavor. It is best used fresh but can be dried quickly and stored carefully for use in teas and herb blends; on drying it will lose some of the nuance of its flavor.

Gather and use generous amounts of fresh lemon balm leaves and add after cooking whenever possible to maintain the delicate aroma. Cooking lemon balm too long will dissipate its flavor.

Lemon Balm Blends

Herb Blend	Uses
3 parts lemon balm, 1 part borage flowers, 1 part spearmint	Fruit beverages; steeping in wines; simple syrup for drinks and fruit salads; a stimulating tea
3 parts sorrel, 1 part lemon balm	Fresh salads; add to other greens or raw vegetables; salad dressings
Equal parts lemon balm, sweet cicely, lemon-scented geranium leaves	Milk puddings, custards, ice cream, fruit cocktails
2 parts sorrel, 1 part lemon balm, ½ part thyme	Fish and poultry: use as a rub or stuff the cavity before poaching or baking
Equal parts lemon balm, sweet cicely, lemon verbena	Seafood dishes and pasta; flavor rice and grains such as couscous; a light lemon tea
2 parts lemon balm, 1 part orange peel, ½ part rosemary	Flavor wines; with honey, a throat-soothing tea
2 parts lemon balm, 1 part each marjoram and thyme	Tomato sauces; add to poaching liquid for poultry and fish
Equal parts lemon balm, chervil and sweet cicely	Fruit pies, puddings, custards, fruit salads
2 parts sage, 1 part lemon balm, ½ part each thyme	Poultry seasoning and marjoram or oregano
2 parts lemon balm, 1part each hyssop and mint	Stimulating tea; herbed simple syrup
2 parts lemon balm, 1 part catnip, ½ part German chamomile	Sleep-inducing tea
1 part lemon balm, ½ part sweet cicely, ¼ part lavender flowers	Relaxing, soothing tea; flavor desserts, baked goods; herbed simple syrup

Recipes

Lemon-Berry Chardonnay Cordial

Makes 3 cups

Lemon balm was traditionally consumed in wine cups and cordials for its medicinal benefits. Chablis or any other white wine may be substituted for the Chardonnay, or use this sweet, thick syrup as a sauce for puddings, custards and other desserts.

¾ cup sugar
¼ cup chopped fresh lemon balm
3 cups fresh or frozen blueberries, raspberries, strawberries or blackberries
3 cups Chardonnay

In a blender or food processor, process sugar and lemon balm until leaves are finely chopped and mixed with the sugar. Wash and drain berries and place in a quart jar.Sprinkle herbed sugar over berries. Add wine to jar and cover. Refrigerate for at least 1 month, or until mixture is slightly thick and sweet.

For an aperitif: Strain and pour into glasses. Garnish with lemon balm sprigs.

For a cool summer beverage: Strain and pour ¼ cup into a tall, ice-filled glass. Fill the glass with soda water or sparkling water. Garnish with lemon balm sprigs.

For a dessert sauce: Spoon over baked meringues, fresh fruit or ice cream.

Peach, Avocado and Arugula Salad with Lemon Dressing

Serves 4

Peach, Avocado and Arugula Salad
with Lemon Dressing

Peppery arugula leaves are softened by the bright, slightly sweet and aromatic combination of lemon balm and basil.

Bread:
4 slices French bread, cut on the diagonal
2 tablespoons olive oil
1 clove garlic cut in half

Salad:
2 cups fresh arugula leaves
½ cup fresh lemon balm leaves
¼ cup red onion slices
Fresh basil leaves, finely shredded
1 ripe avocado, sliced
2 ripe peaches, peeled and sliced
4 whole fresh lemon balm sprigs, optional

Dressing:
5 tablespoons extra-virgin olive oil
1 tablespoon rice vinegar
1 tablespoon fresh lemon juice
2 tablespoon chopped fresh lemon balm
Salt and freshly ground pepper

Preheat broiler. Arrange bread on a baking sheet and drizzle with olive oil. Broil for 2 to 3 minutes, turn and broil for another 2 minutes, or until bread is golden brown. Remove from oven and rub both sides with garlic; set aside.

To make salad, toss arugula, lemon balm, onion and basil in a bowl; set aside.

To make dressing, combine oil, vinegar, lemon juice and lemon balm in a jar with a tight-fitting lid. Cover and shake well. Add salt and pepper to taste. Add half the dressing to arugula and herbs; toss lightly.

To serve, place one bread slice on a plate. Spoon ¼ of the salad over bread. Arrange avocado and peach slices over salad. Drizzle remaining dressing over fruit. Garnish each with a sprig of lemon balm, if desired, and serve immediately.

Corn Fritters with Lemon Pesto

Serves 4

Serve these lightly fried fritters as a vegetable accompaniment or main dish. Use regular or sweet potatoes.

1 cup fresh or frozen corn kernels
1 cup shredded carrot or parsnip
1 cup shredded potato
2 green onions, finely chopped
2 tablespoons chopped fresh lemon balm
3 tablespoons shredded mozzarella cheese
2 tablespoons flour
1 egg
Salt and freshly ground pepper
3 tablespoons olive oil

In a large bowl, combine corn, carrot, potato, onions, lemon balm and mozzarella cheese. Stir to mix well. Add flour and egg and mix to combine. Add salt and pepper to taste. Mixture should be just moist enough to hold together. If not, add more flour until mixture is the desired consistency for forming into patties.

In a large skillet, heat oil over medium-high heat. Divide mixture into 4 patties and place in hot oil. Cook fritters for 5 to 7 minutes on each side. Remove fritters to a towel-lined platter to drain. Serve with Lemon Pesto (below).

Lemon Pesto

Makes 1 cup

Corn Fritters with Lemon Pesto

This pesto is the perfect condiment for the Corn Fritters above, and it also pairs well with fish, chicken and seafood. Toss 3 t

ablespoons pesto with 2 cups cooked rice

for a zesty side dish.

2 cloves garlic
¼ cup almonds
2 cups fresh basil
¼ cup fresh lemon balm
¼ cup freshly grated Parmesan cheese
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
¼ to ½ cup olive oil
Salt

In a food processor or blender, combine garlic and almonds. Process for 20 seconds or until chopped. Add basil, lemon balm, cheese and lemon zest. Process for 30 to 40 seconds or until chopped. With motor running, add lemon juice and ¼ cup olive oil in a steady stream, adding more olive oil until pesto has reached desired consistency. Taste and add salt as desired; process 3 seconds to blend. Store tightly covered for up to one week in the refrigerator or up to three months in the freezer.

Article reprinted with permission from The Herb Companion magazine, a division of Ogden publications.
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Photographer, writer, lecturer and culinary herbalist Pat Crocker loves lemon: As a child, Pat could eat fresh lemons as one might eat an orange. At her home in Neustadt, Ontario, Canada, she puts her ‘pucker power’ to work developing new ways to use the clean citrus flavor of lemon balm in recipes. Her newest book, The Vegetarian Cook’s Bible, will be available later this year. For more information about her, visit www.HerbCompanion.com/contributors.