Lemon balm is a classic nervine herb cherished for its gentle calming effects. It’s known as a bee-friendly plant, a must-to-have herbs in the garden and apothecary.
In Swedish: Citronmeliss
In English: Lemon Balm
Latin name: Melissa officinalis
Family: Lamiaceae (mint family)
Life Cycle in Sweden: Perennial
Hardiness and personal note: Lemon balm is frost-hardy. It grows extremily well in Sweden. Having experience in growing it in France and Sweden, I find it it actually thrives better in Sweden! In Sweden, lemon balm becomes bushy, and deep green, producing lots of leaves, perfect for large harvest and making herbal teas. It stays leafy for a long time before flowering later in the season, and the aroma is wonderful. In France, the plants flower quickly, which means fewer leaves to harvest. And once you plant it, it tends to spread aggressively through seeds and become weedy in the garden. Here in Sweden, it is not the case. I mostly reproduce it through cuttings, which works very well. I’ve also successfully collected and sown seeds, but it doesn’t self-seed naturally like it does in warmer regions.
Appearance: Lemon balm forms a bushy mound of bright/dark green, very fragrant with lemony scent when rubbed. It grows about 30–60 cm tall in rich soil.
Where to source seeds?
One thing I’ve learned over the years is that not all lemon balm varieties are equal. The variety and source of your seeds or plants make a huge difference, especially when it comes to aroma and medicinal strength.
I’ve tested plants and seeds from Plantskola (the kind you can easily find here in Sweden), and also medicinal seeds from a specialist grower in France. And the difference is very clear, the French medicinal variety is much more aromatic, with a stronger lemony scent and richer essential oils. That matters a lot, especially when you're growing for teas, oils, or remedies, since the aroma is directly tied to its medicinal properties.
That’s why next year, I’ll start selling lemon balm cuttings from my strongest, most aromatic variety, so more people can grow this beautiful and powerful plant at home.
Whenever you choose seeds, try to buy from local or specialized growers who really know what they’re cultivating, especially for medicinal herbs. Avoid big seed companies that don’t focus on medicinal quality, because the difference really shows in the plant’s aroma.
Growing from seeds:
Lemon balm seeds do not need cold stratification. You can sow them indoors in March. To sow I use sowings module trays where I place 3 to 4 seeds per module. Do not cover seeds with soil as the seeds need light to germinate. Germination usually takes 1–2 weeks at room temperature. After what, when seeds pop up, I transplant young plants once they have at least two sets of true leaves and separate them into individual pots to grow each seedlings in a pot. Leave then grow until planting in the garden.
For robust, well formed and well develop seedlings, I fertlise a week after transplantation by watering plants with golden water or liquid organic fertiliser.
Growing from cuttings
Lemon balm can be propagated from vegetative cuttings in May.
When I make cuttings, I don’t actually do the classic “cut a stem and root it in water” method. Instead, I simply gently pull or stretch these rooted side shoots away from the main plant, check that they already have roots, and then cut the connection to the mother plant. These cuttings are already rooted and ready to grow on their own.
Planting and Growing Condition
Once seedlings have at least 2 sets of true leaves, transplant into individual pots or directly into the garden in May.
Spacing: Plant 30cm apart in rows 60 cm apart.
Soil: While some sources say lemon balm prefers well-drained soil, I’ve found it actually thrives better in heavier clay soil here in Sweden. The plants become more robust, bushy, and deeply green.
Light: They grow under full sun to partial shade. Find a spot day long under the sun or with morning sun and afternoon shade..
Watering: Keep the soil evenly moist, mulching lemon balm is also a good idea to keeo the soil moits.
Harvest Specifications
Parts used: Aerial parts, leaves, stems, and flowers.
Best time to harvest: Harvest lemon balm just before or when it starts flowering, when the essential oil content is at its highest. It is always better to select a dried day for harvesting herbs. Lemon balm is better harvested on the morning when its aromatic compounds are abondant in the plant.
How to harvest: Cut the upper 15 cm of the plant with sharp scissors, knife ora sickle. Cutting 15cm aboveground helps the plant recover and can even give you the chance for a second harvest later in the season if conditions allow. Whether you're harvesting whole stems or just the tops, make a clean cut with a well-sharpened blade. This helps the plant recover quickly and reduces the risk of disease.
Drying and Storage
Lemon balm is one of the hardest herbs to dry well. It degrades quickly, both in color and in the aromatic compounds often less than 24-48 hours. That’s why it’s often recommended to use it fresh. But with the right technique, you can preserve its scent and strength.
Here’s how I do it:
Dry within 24–48 hours after harvest without delays.
Keep the temperature low: ideally around 30°C.
Avoid light completely, or it will turn brown (it oxidises).
Ensure excellent ventilation, so the water content escapes quickly and drying can be quicker without increase the temparature too high.
You’ll know it’s dry when the leaves are crispy and crumble easily in your hand. But careful, the more you crush dried lemon balm, the more of its essential oils are lost. So store it whole and only crush it right before use.
How to Use Lemon Balm
Lemon balm is at its best when used fresh.
Tincture: Lemon balm best tinctured fresh. It has a high water content, so it’s ideal to use a strong alcohol, around 50–60%. This ensures proper extraction and helps preserve the tincture. One of my favorite ways is to make a honey tincture. I prepare it just like a regular tincture with fresh herbs, then add honey until the taste feels just right, not too alcoholic, not too sweet. It has a long shelf life, and it’s a beautiful remedy for anxiety or emotional heartbreak.
Make infusions (tea): Use fresh or dried leaves for a calming tea that supports digestion and eases tension.
Add it to your cooking: it's lovely in desserts, salads, vinegars, even on pizza or anywhere you'd use lemon zest.
Find more information about the traditional medicinal properties of lemon balm below:
Herbal Talk Podcast: Get to know lemon balm
https://www.altheaprovence.com/melisse-melissa-officinalis/ (use translator as this article is written by the French teacher of Althea Provence Online School)
0 kommentarer