Cultivated more than two thousand years as a medicinal plant, Lemon Melisse is
native to Central Europe and the Mediterranean Region.
Green Lemon Melisse leaves release an intense aromatic lemon fragrance when crushed.
Fresh leaves offer a sweet taste with a hint of mint.
Best used fresh, flavor vinegar, fruit drinks, beer, tea and ice cream.
Chopped leaves enhance mushroom, poultry and fish dishes.
Chopped leaves give herbal life to soft cheeses.
Use in marinades and sauces.
Add fresh young leaves to salads.
Team with sautéed or steamed vegetables and rice.
The crushed leaves, when rubbed on the skin, are used as a repellent for mosquitoes.
Lemon balm is also used medicinally as an herbal tea to be effective at reducing stress.