Lemon Balm

Melissa officinalis

History

Lemon balm has been valued for over 2,000 years for its calming, healing, and aromatic properties. Native to the Mediterranean and parts of West Asia, it quickly spread across Europe and the Middle East due to its many uses in herbal medicine, cooking, and beekeeping.

The name Melissa comes from the Greek word for “honeybee,” reflecting the plant’s long-standing association with bees. Ancient Greek and Roman beekeepers often planted lemon balm near hives to attract and calm bees. The philosopher Pliny the Elder wrote of its ability to draw bees back to their hives if they strayed.

In the Middle Ages, lemon balm became a staple in monastic herb gardens. The famed Hildegard of Bingen, a 12th-century German abbess and herbalist, praised it for its uplifting effects on the heart and spirit. Monks of the Carmelite order used it as a primary ingredient in their famous “Carmelite Water”—an herbal tonic made with lemon balm, alcohol, and other botanicals, used for headaches and nervous conditions.

By the 17th century, herbalist Nicholas Culpeper declared lemon balm to “cause the mind and heart to become merry,” and it was used widely to treat anxiety, indigestion, insomnia, and even insect bites.

Lemon balm eventually made its way to North America with European settlers and became a popular home remedy in colonial herb gardens. Today, it’s still widely used in teas, tinctures, essential oils, and culinary dishes for its soothing citrus scent and gentle healing properties.

Medicinal Uses

  • Insect Bites
  • Headaches
  • Cold Sores
  • Memory & Focus
  • Anxiety
  • Digestion Aid and Anti Bloating Qualities
  • Insomnia

Recipe For Home

Soothing Lemon Balm Tea

Ingredients:

  • 1 tablespoon fresh lemon balm leaves (or 1 teaspoon dried
  • 1 cup hot water

Optional additions:

  • A few fresh mint leaves (for cooling)

  • A slice of lemon or a bit of lemon zest

  • 1 teaspoon honey or maple syrup (for sweetness)

  • A pinch of lavender or chamomile for extra relaxation

Instructions:

    1. Gently bruise the fresh lemon balm leaves with your fingers to release their oils.
    2. Place the leaves (and any optional herbs) into a mug or teapot.
    3. Pour hot, not boiling water (about 190°F / 88°C) over the herbs.
    4. Cover and steep for 5–10 minutes.
    5. Strain, add lemon or sweetener if desired, and enjoy warm.

    When to Use:

    • Before bed to help with sleep

    • After meals to soothe digestion

    • During the day to relieve stress or nervous energy