Reading about lemon balm

This morning I have been reading about some of the science around different herbs. One herb that has caught my attention is Lemon Balm (Melissa officinalis). It’s a plant I don’t use often yet but as a result of my reading I have a jar of fresh leaves infusing to become an alcohol-based tincture.

Lemon balm has a lovely lemony flavour without the acidity of lemons so makes a pleasant addition to almost any food and it supports healthy digestion. It’s high in flavonoids making it an excellent antioxidant and contains high levels of vitamin C and thiamin, a B vitamin important for glucose metabolism, as well as nerve, muscle, and heart function. Historically it has been used as a nerve tonic and uplifting sedative and recent research confirms this usage. It’s antiviral, antioxidant, carminative, a mild antidepressant, and has mild antispasmodic properties as well as being useful in the treatment of hypertension due to its vasodilating properties. Those who have hypothyroidism or are pregnant are not advised to use it without the guidance of a qualified health professional.

I’ll be exploring its use in Carmelite water this weekend. I will likely not plant it in my own garden- lemon balm is part of the mint family and related to oregano, both of which are a wild enough in my yard.