Melissa

M. officinalis, Balm or Lemon Balm, is a half hardy perennial that originates from the Mediterranean region and Asia and has become naturalized in the moist, lightly shaded meadows of North America. When mowed, it penetrates the air with the scent of lemons. Lemon Balm grows in clumps 2 to 22 feet high. The soft shoots are covered with wide, toothed, dark green leaves, which are used in meat sauces, fruit dishes and drinks.

Pot Cultivation

Lemon Balm is easily grown. They should have moist, fertile soil and full sun or light shade for good color. The tender, young leaves have the best flavor. Lemon Balm will recover quickly from shearing. Cut them back severely 2 to 3 times throughout the season to prevent seeds from forming and causing the plants to spread like weeds. Dried leaves need to be bottled and sealed immediately or else they will lose their flavor quickly. Try crushed leaves in teas, tisanes, and iced beverages.

Propagation

Lemon Balm is usually increased by dividing root clumps or by rooting cuttings in water. It will also grow readily from seeds. Start them early indoors because the tiny seeds can wash away in the garden.