Lemon Balm is one of the most wonderful herbs for tea. Its excellent lemon aroma and flavor make this herb a treat in everything from salads to any dish that requires the lemon flavor.

Lemon Balm is a member of the mint family and, as such, has a reputation for being invasive. While the clumps do grow larger each year, it is not difficult to contain, especially if grown in a large pot. It does make a few runners each new season but these are easily redirected or cut off.

This aromatic herb can be propagated by seed, stem cuttings, rooting the runners or division of the clump. Seeds require light to germinate so they should not be covered but rather sprinkled on top of the moist soil mix. Stem cuttings root quickly.

Grow Lemon Balm in a location that receives full sun or partial shade with a rich, moist soil. Space the plants at least 3 feet from each other in garden or herb beds to allow for future growth. They make a fine backdrop to shorter herbs in the garden.

Flower spikes form in midsummer, which stops leaf production. Cut off these flowering stems 6 inches from the crown. The cut stems will regrow and new growth will emerge from the crown. Eventually the herb should be allowed to flower. After flowering it can be again cut back and you will be rewarded with abundant fragrant foliage again.

Lemon Balm, also called balm, is bushy all year long. The taste of the leaves adds the perfect tangy note to fruit salads. Freshly steamed vegetables come alive when tossed with thin strips or shreds of vegetables lightly saute'd or used raw for garnish of Lemon Balm and a touch of cracked pepper. For a general seasoning, use it in equal parts with tarragon. Try adding some freshly minced leaves to lamb or fish marinades for the grill, and toss a few sprigs on the fire to perfume the air and keep away the mosquitoes.

When using whole leaves be sure to handle them delicately; they tend to bruise and turn black. Combine Lemon Balm with other garden herbs for homemade herb vinegars. For a eye-catching garnish, freeze some small leaves into ice cubes to serve in lemonade.

More uses? If you run out of Pledge, you can just run up to the garden, the leaves are supposedly good for polishing wood.

Lemon Balm is also one of the ingredients in Benedictine, as well as many other liqueurs and digestives. Fresh, the leaves make for a lightly astringent facial steam. Dried, it imparts a citrusy fragrance to potpourri.

It was even thought at one time to "...renew youth, strengthen the brain, and relieve languishing nature." There are so many diverse reasons for growing Lemon Balm in your garden!

Lemon Balm Vinaigrette

3 Tbls. lightly flavored olive oil
1 tsp. chiffonade of fresh lemon balm
1/8 tsp. salt
1/16 tsp. fresh ground black pepper
2 Tbls. rice wine vinegar

Combine all ingredients just before using, for the freshest taste and brightest color. Use as a salad dressing with baby lettuces and touch of grated, aged Jack cheese, or toss with fresh steamed veggies (it's delicious with asparagus!).

Also see Homemade Herb Vinegars for a variety of herb vinegar recipes.