Lemon Balm

Description

We’ve been growing lemon balm (sometimes called sweet balm or simply ‘balm’) at our farm since day one. We grow without chemicals. The harshest chemical we use is castile soap. There is nothing like a nice tea of organic lemon balm leaf to set you right.

Lemon Balm’s history dates back at least 2,000 years. In medieval Europe, the tea was valued for disorders of the nervous system. It has long been a popular folk remedy for insomnia.

The genus name Melissa means “honey bee” in Greek. Bees love this plant! I am an herbalist and a bee keeper and I rub my hives with the plant, knowing that my bees will never leave and hoping that other bees will come. The plant is native to the eastern Mediterranean, and the Arabs were the first to extol its virtues. The Romans introduced the plant to Britain. Both Dioscorides and Pliny noted the plant’s analgesic, antispasmodic and vulnerary properties.

Lemon Balm is used for nervous agitation, sleeping problems, functional gastrointestinal complaints, menstrual cramps and urinary spasms.

Lemon balm has been used to reduce fevers, induce sweating, calm the digestive tract, treat colds, inhibit the growth of fungi and bacteria, and relieve spasms related to cramps and headaches.

In a double-blind study, 18 healthy volunteers received two daily doses of lemon balm or a placebo for seven days. The lemon balm “increased mood and significantly increased calmness and alertness.” Its tension-relieving and antispasmodic qualities also make it useful for migraines. As a mild vasodilator of the peripheral blood vessels, lemon balm can also lower blood pressure.

Lemon Balm Tea

To make a lemon balm tea, pour 1 pint of boiling water upon 1 oz. of herb, infuse 15 minutes, allow to cool, then strain and drink freely. If you add a touch of honey or sugar and a little lemon juice (or some peel) it makes a refreshing summer drink.

Materia Medica at https://farmhomestead.com/herbs/lemon-balm/