Important herbs – Lemon balm

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Herbs of importance – Lemon Balm

Lemon balm (Melissa officinalis), a member of the mint family, is considered a calming herb. It was used as far back as the Middle Ages to reduce stress and anxiety, promote sleep, improve appetite, and ease pain and discomfort from indigestion (including gas and bloating, as well as colic).

Early herbalists and writers praised lemon balm for its medicinal and uplifting qualities. Eleventh century Persian physician and philosopher Avicenna was an early advocate for the use of lemon balm in treating depression/melancholy. According to an old Arabian proverb, “Balm makes the heart merry and joyful.”

 

Medicinal uses of Lemon Balm

This plant has a very nice lemon minty scent. Crushed leaves can be used externally as well.
  • As a mosquito repellent.
  • Treating herpes.
  • To treat insect bites.
  • To treat soars.
Infusion of leaves with water are used to treat
  • cold.
  • fever.
  • indigestion due to nervous tension.
  • digestive upset in children.
  • headache.
  • mild insomnia.
  • hyperthyroidism.
Several studies show that lemon balm combined with other calming herbs (such as valerian, hops, and chamomile) helps reduce anxiety and promote sleep. Some studies suggest that topical ointments containing lemon balm may help heal cold sores caused by the herpes simplex virus (HSV).
First century Greek physician Dioscorides wrote that lemon balm would promote menstruation, improve gout, remedy toothaches and if mixed with wine, could be used to treat scorpion stings and dog bites. Later English herbalists John Gerard and Nicholas Culpeper (1616-1654) shared
Dioscorides’ beliefs on many of lemon balm’s uses. Gerard wrote that, “Bawme drunken in wine is good against the bitings of venomous beasts, comforts the heart, and driveth away all melancholy and sadness.

Culinary uses

Lemon balm is a surprisingly versatile culinary herb which can be used to flavor many different types of dishes, from beverages, to appetizers, main courses and desserts. It can be added to salads, sandwiches, soups, stews, butters, cheeses, fish, stuffings for poultry, pork and veal, egg dishes, vegetables, fruit cups, jams, jellies, sauces, marinades, dressings, herb vinegar, wine, punch, cakes, custards, tarts, sorbets, ice cream, cookies, crepes, pies and cheesecakes.
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