Lemon balm
Animation: Jakob Jenderek Sound: Jakob Jenderek
Plant Whisper
Lemon balm is the only type of balm native to Europe, though it originally comes from Asia. It has been valued as a medicinal plant since antiquity and found a permanent place in monastery gardens during the Middle Ages – and remains an indispensable part of natural medicine to this day.
In the kitchen, lemon balm brings a fresh, light touch. Its mildly lemony, slightly tart flavor complements many dishes – anywhere lemon is used.
Finely chopped, it adds a special note to salads, rounds out fish dishes, and refines dressings like Frankfurt Green Sauce. It also provides an exciting aroma in jams – especially those made with strawberries, raspberries, or apricots. Furthermore, it adds freshness to summer drinks and is wonderful for decorating desserts and cakes.
The leaves are best used fresh, but can also be dried and enjoyed later as a tea.
Finely chopped, it lends a special touch to salads, complements fish dishes, and refines dressings like Frankfurt Green Sauce.
Botanical Facts
Healing Properties
As a tea, it has a calming effect, helps with nervous restlessness, promotes sleep and concentration, and can relieve cramps in cases of abdominal discomfort. It is also traditionally used in gynecology.
In addition, it is not only soothing but also aromatic and versatile. Even its oil has uses, for example, in skincare, as it has antibacterial properties and can support healing.
Features
Endangerment Level
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All information about herbs has been carefully compiled but does not claim to be complete. None of the information provided constitutes medical advice.
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