Cultivation of Lemon Balm
Site: Plant in warm, moist soil in a sunny
location with midday shade. Good sun and moisture are
necessary for the production of essential oil and good
fragrance.
Propagation: Sow seeds in spring. Divide plant or
take cuttings in late spring and root them in water.
Seeds are slow to germinate and are so fine that they
hardly need covering at all.
Growing: This vigorous plant will readily
spread in your herb garden. It reaches a height of 3
feet with a spread of 2 feet. The oval, heart-shaped
leaves have slightly serrated edges and a pronounced
network of veins; they can be up to 2½ inches across.
Cut back to soil level in the fall to encourage strong
growth. The plant will not tolerate high humidity.
Lemon Balm also performs well in containers.
Harvesting: Pick the leaves of this fragile herb
anytime, but handle gently to avoid bruising. The
flavor of the leaves is optimum just as the small,
white flowers begin to open from mid to late summer.
Culinary Uses: Use fresh leaves in sparingly in
salads and as a garnish for fish and other dishes.
Chopped leaves can be added to fish and chicken dishes
and sprinkled over fresh vegetables. Add the leaves to
cooked dishes in the last few minutes. They can also
be added to summer drinks and fruit salads, and make a
good substitute for lemon peel in jams and jelly
recipes.
