Melissa

"…Arabian physicians have extolled the Vertues hereof to the Skies… driveth away al troublesome cares and thoughts… "

Nicholas Culpepper, The English Physician, 1653

Melissa officinalis is also referred to as Lemon Balm, Balm and Balsam in older books. I think Melissa sounds nicer… This plant is a member of the mint family (so that’s why it is so tough). The ancient Greeks thought this was good for scorpion bites, mad dogs and the “Phalangium-bitten” (a species of possum). I’ll stick with a tetanus shot!

Melissa tea (sweetened with honey) is supposed to promote a long life. Llewellen, Prince of Glamorgan attributed his great age of 108 to it. Bunches of the leaves were often crushed and rubbed into the furniture to scent the wood and to give it a gloss.

This is a woody perennial of up to a metre high (3 feet) and sends out runners (just like all mints). Depending on the gardening books you read, it has small flowers that can be yellow (ish), pale blue, pale pink, or white (mine are white). The leaves provide a lemon-mint fragrance. The dried leaves can be used in pot-pourri.

Companion Planting:

Honeybees love the nectar (Melissa is the Greek word for a bee). A pot of this is good near the vegetable garden to aid in pollination. Melissa is supposed to benefit nearby plants (probably because of the bees).

Growing:

Grow from the runners, divided root clumps or stem cuttings. It can also self-sow (in very inconvenient places). Plant in moist soil in full sun or light shade. Cut back to keep a compact shape (removing the older stems when they get too woody).

Harvesting:

Pick the leaves for use fresh or dried (for teas). Dry in the shade as the leaves will blacken in our strong sunlight.

Culinary Use:

Add leaves and tops to salads, fruit salads, jellies, iced tea, punch and other summer drinks. Use only very little in soups, stews and sauces (white sauce for fish) as cooking releases more of the lemon flavour, which can be quite strong. This can be used as a substitute for lemon in cooking. To make tea, use a couple of teaspoons of dried leaves to a pint of hot water. Infuse for 5 minutes and then add honey and lemon to taste.

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