Lemon balm is an aromatic and medicinal plant native to Asia and Europe. It belongs to the Lamiaceae family, along with mint, thyme, lavender, sage and basil! Perennial, this plant is easy to care for and very hardy. And it's as delicious as it is healthy! So what are you waiting for to grow some?
From sowing to cooking, we tell you everything you need to take full advantage of its lemony flavor and benefits 🌱
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Contents
Growing lemon balm
Sowing, planting, harvesting
Lemon balm is a bushy perennial. Once well established, it requires very little maintenance. It spreads from one year to the next. Extremely hardy, it can withstand temperatures of up to 15°C!
Sow lemon balm seeds in spring, from March to May. The advantage? It resows itself every year.
Plant in spring, from February to April, or in autumn, from September to November.
Harvest leaves from May to October. Dry or freeze them to enjoy their flavor all year round! Don't be afraid to cut: it stimulates new growth on your plant.
In the vegetable garden, you can combine it with cabbage or tomatoes. Lemon balm is useful for repelling insect pests, thanks to its lemony scent!
A self-fertilizing vegetable garden for growing and composting in a small space
Easy & Odorless
Handcrafted in Portugal
Design
Compact
Modular
2x more harvests than in pots
How to water lemon balm?
Water the lemon balm when the soil is dry.
Exposure: how to plant lemon balm in the vegetable garden?
In sun or part shade, this aromatic plant grows everywhere!
Cooking with lemon balm
A delicious lemony taste
Lemon balm leaves are edible. They have a delicious lemony, slightly minty taste!
Make herbal teas or iced infusions with fresh or dried leaves.
Use whole or chopped leaves to flavour salads, dishes or desserts.
Leave out the stems - they'll be a delight for the compost worms!
How to dry lemon balm? Cut a bunch and dry it upside down in a warm, dry, airy place.
A medicinal plant
Lemon balm is a medicinal plant whose benefits have been recognized since ancient times! It has calming and relaxing properties. It helps relieve stress and insomnia. It also has digestive and antispasmodic properties .
Our recipe: Lemon balm lemonade
Ingredients:
- 1 liter of water
- 20 grams lemon balm leaves
- 20 cl lemon juice
- 80 g cane sugar
- Optional: a touch of organic lemon zest
Recipe:
- Pour the sugar, lemon juice and 20 cl water into a saucepan. Optionally, add a touch of lemon zest.
- Bring to the boil, stirring constantly.
- Remove from the heat and add the lemon balm leaves. Leave to infuse for 30 minutes, then strain.
- In a pitcher, add your preparation and top up with 80 cl of water. Mix well.
- For the freshest lemonade, put your pitcher in the fridge for at least an hour before drinking!
Did you know?
A melliferous plant, lemon balm attracts bees and foraging insects, which love its flowers. This is why it's known as beeweed (from the Greek melissophullon). On the other hand, its strong lemon scent keeps mosquitoes and aphids away!
