Organic - Lemon balm

Seeds:  1000  / Botanical name:  Melissa officinalis

Sweet scent on the windowsill - Refreshing in drinks and salads

Lemon balm is a perennial plant that grows up to one meter tall and has pretty, small white flowers that bloom from June to September. The herb has a lemony scent, especially when the leaves are rubbed between your fingers.

Natural habitat:  Originally from the Near East, this plant is now cultivated in Europe, North Africa, and America.

In the kitchen:  Lemon balm adds a touch of freshness to cooking. The youngest leaves are excellent in herb mixtures and salad dressings, as well as in delicious fruit desserts where a fresh, lemony aroma is desired. Whole leaves can also be used as a garnish. Frozen leaves in ice cube trays, served with cold drinks, make a real eye-catcher. However, you need plenty of fresh leaves to make lemon balm tea, as the aroma dissipates when steeped in hot water. Don't harvest too much in the first year. Good harvesting times are in June, early August, and late September. The leaves should be dried quickly and out of direct sunlight. When dried, the leaves are black and can be stored for up to a year in an airtight container. Discard any yellow leaves and do not store dried leaves in metal containers.