Starting Lemon Balm From Seed

Lemon Balm (Melissa officinalis) is a calming herb in the mint family with a delicate lemon flavor. It is both a culinary & medicinal herb. It is often used for sleeping problems, menstrual cramps, gastrointestinal problems such as gas & nausea, urinary spasms & nervous agitation. It can also be added to skin treatments for problems such as cold sores.

The chopped fresh leaves of lemon balm can be tossed into a salad or added to a dish to add a lemony zest to sweet dishes such as fruit salads, drinks, custards & sorbets. It also pairs well with tangy dishes adding a lemony zest. Like most herbs, it can be used to make herb butter & added to sauces & marinades. It makes for a great addition to poultry stuffing, lamb, pork & fish. It combines well with allspice, bay leaves, mint, pepper, rosemary, thyme, chervil, pepper & parsley.  Be sure to add your lemon balm (or any other fresh herbs with essential oils) to the end of cooking. High heat can damaged the essential oils & reduce the flavor.

Lemon balm is a pick & come again herb which produces well when heavily picked. Harvest in mid to late afternoon when the oils are strongest & they are at their most aromatic. Leaves should be handled delicately as they tend to bruise & turn black.  Lemon balm grows best in well drained rich soil & is sensitive to frost. If you let your lemon balm go to seed, it will easily self sow or you can save the seed to plant in a new location. It does not produce runners like mint, but will easily spread as seeds mature.  Keeping the plant trimmed will reduce dropped seeds & keep the plant healthy & bushy.

To dry, cut at the base, lightly tie together & hang to dry in a cool dry location free from sun & bugs or put into your food dehydrator & follow the directions for your machine. Once dry store in glass jars. You can crush it by hand or add it a food processor (best to remove the stems first). Seeds should be harvested after they begin to turn brown. Cut stem & place in a paper bag to collect the seeds.

Temperature for Germination: 20°C (68°F).
Direct Sow: After all danger of frost, or start indoors 6 - 8 weeks before last frost.
Size: 24" - 36"
Hardiness: Hardy from zone 5 and above.
Sun: Full - Part Shade
Water: Moderate
Seed Spacing: 3 to 4 seeds per 12”
Seed Planting Depth: Lightly cover seed (Approx. 1/8").
Row Spacing: 12"
Days to Germination: 10 - 14
Thin: To one plant when plants have 4 leaves.

---

Starting Arkansas Green Cotton From Seed
Starting Blue Podded Shelling Peas From Seed
Starting Catnip From Seed
Starting Cilantro (Coriander) From Seed
Starting Cocks Comb (Cleosia) From Seed
Starting Common Milkweed (Asclepias syriaca) From Seed
Starting Dill From Seed
Starting Erlene's Green Cotton From Seed
Starting Hibiscus From Seed
Starting Holy Basil (Tulsi) From Seed
Starting Kale From Seed
Starting Karina Peas From Seed
Starting Lemon Balm From Seed
Growing Loblolly Pine Tree Saplings
Starting Mixed Cotton From Seed
Starting Nankeen Cotton From Seed
Starting Purple Podded Pole Beans From Seed
Starting Red Foliated White Cotton From Seed
Starting Sea Island Brown Cotton From Seed
Starting Spinach From Seed
Starting Sunflowers From Seed
Starting Tennessee Red Valencia Peanuts From Seed

You may also like:

Starting Cilantro (Coriander) From Seed

Starting Holy Basil (Tulsi) From Seed