Melissa officinalis

Also called lemon balm, this aromatic perennial is traditionally known for its calming and digestive properties. It is especially valued to help reduce mild stress, promote relaxation and make it easier to fall asleep. Its lemon-scented leaves are also used to ease mild digestive discomfort.

As a tea: To calm nervousness, promote restful sleep and relieve mild digestive troubles, including bloating and abdominal cramps.

Harvesting and drying

Harvest the leaves and flowering tops in spring or early summer, before full bloom, when the plant is at its sturdiest. Cut the stems cleanly, ideally late in the morning after the dew.

Tie the stems in small, loose bunches — air circulation is essential. Hang them upside down in a dry, airy place out of direct light.

Allow 1 to 2 weeks for complete drying. The leaves should be brittle. Strip them, remove the woody stems, and store in an airtight jar away from moisture and light.

Making a tea

Lemon balm tea

Ingredients

• 5 to 8 dried lemon balm leaves
• 150 ml hot water (not boiling, about 80 °C)
  

Method

1. Pour the hot water over the leaves in your cup.
2. Let steep 5 to 10 minutes, preferably covered.
3. Strain gently and enjoy warm or at room temperature.

Tip: Lemon balm quickly loses its delicate aromas: keep it very dry and use it within 6 months of harvest to preserve its taste.

Traditional wellness use. Does not replace medical advice. Use only plants intended for consumption that have not received any treatment incompatible with this use. Not to be used during pregnancy or breastfeeding.