The first rule in hunting the wild lemon balm is: make sure that you have a clear distinction in your mind between stinging nettle and lemon balm.

I suppose in the knowledgeable eyes of most Gabriola naturalists, this is pretty obvious, but there are those of us who should perhaps stick to harvesting the balm growing in a friend’s herb garden.

The corollary to rule number one: don’t wear shorts! Hence the rather unattractive and sore rash/scratch on my left calf.

From the first time I was introduced to the plant on a walk in the woods last summer, I became addicted to its heady lemon-mint aroma, and was immediately determined to cook with it. And then came winter….

It should be fairly obvious to even novice herbalists, that lemon balm is a member of the mint family. It shares the distinctive, heart-shaped, serrated leaves of the common garden mint.  Native to the mountainous regions of Europe, it is now found growing wild and cultivated in herb gardens around the world.

Its botanical name is Melissa officinalis; “melissa” comes from the Greek word for honeybee. Lemon balm also is known as balm mint, sweet balm, bee herb—also incorrectly bee balm which is actually another of the mint family, wild bergamot—and, probably more correctly, Melissa.

The smell of the crushed leaves is so much like citronella, the extract used in bug sprays and candles, that I though at first this must be the source. Citronella, however, comes from a grass grown in India and Indonesia, closely related to lemon grass. While some of the essential oil in lemon balm is similar to citronella, it does not possess the same bug repelling quality.

Lemon balm is most important in herbal medicines and cooking. From ancient times, it has been considered a calming herb, capable of reducing stress and anxiety, and improving sleep. It has some anti-bacterial and healing properties as well. Perhaps I should try it on my boo-boo! It also is used to settle upset stomachs and for “women’s complaints.”

As I was going through my newspaper clipping file, I found an article about improving school grades with diet. A study was mentioned that proved students consuming lemon balm had higher scores. It was said to “boost memory and concentration.”  I’m not sure just how valid this study was; you have to I wonder how they managed to find enough students drinking lemon balm tea to make the study statistically significant.

Lemon balm is best used fresh, but it can also be dried. The leaves are most potent when young, before the plant goes to flower. The simplest preparation is a tisane made by infusing the fresh leaves in hot water.

Lemon balm is grown commercially for use in the cosmetic, furniture polish, and liquor industries. It is also a common ingredient found in potpourri and room fresheners.

Commercially, it is a flavouring ingredient in French Benedictine and Chartreuse. At home, schnapps can be made by steeping 25-30 cleaned and dried leaves in 500ml of vodka for 48 hours in an airtight jar, in the dark (?), tasting it from time to time. If there is any left, strain it and let it age to intensify the flavour.

I found many recipes for using the herb in cooking. It is often used with seafood and fish, as well as in desserts. The leaves can be added directly to salads, especially with citrus dressing, or added to other vinaigrette preparations such as pasta or rice salads.

It can be added to rhubarb recipes, and milk or cream infused with the leaves can be used to make custards and cream sauces. I also found a simple recipe for Lemon balm pesto. Mince the leaves with olive oil, garlic, and pine nuts for a pesto to use on pasta or bruschetta.

One recipe, in fact the one which  inspired me to go out and pick the stuff, risking life and left limb, was a recipe for chicken stew with blackberries and lemon balm. A delicious sauce is made using wine, orange juice, cream, and chicken stock, flavoured with the balm leaves and berries. The stew is garnished with sprigs of lemon balm and whole berries for serving; very pretty! I think this may turn out to be my next favourite dinner party entrée, although it may have to wait until the first berries are available at the market. The memory of injuries sustained while blackberry picking is stingingly fresh in my mind. 

I brought back a few balm plants from a hike last week, and have stuck them in a corner of the property, hoping they will take. Even I can grow a weed!