Melissa officinalis
herbLemon balm is a bushy, lemon-scented perennial in the mint family, native to southern Europe and northern Africa and hardy from roughly zones 3 to 9. It forms branching clumps about two feet tall of soft, crinkled leaves that release a bright lemon fragrance when crushed. Easy to grow and almost pest-free, it is valued for soothing teas and for flavoring salads, fish, and desserts. Like its mint relatives it spreads, both by expanding clumps and by self-seeding, so it is often kept in a pot or a contained bed.
Sun
partial shade
Water
Every 3 days
Harvest
~70 days
Difficulty
easy
Lifecycle
perennial
Comes back every year
Spacing
12-18 in. apart
Planting Depth
1/8 in. (light cover)
Soil pH
6.0-7.5
Soil Type
Average, well-draining
Hardiness Zones
Zones 3 – 9
When to Fertilize
Light feeding at planting; generally does not need regular fertilization
Fertilizer
Balanced slow-release at planting
Grow lemon balm in fertile, well-drained soil in full sun, though it tolerates partial shade, which helps in hot climates. The fastest start is from a transplant or by dividing a clump in spring or early fall, since seed germinates slowly; from seed, sow indoors four to six weeks before last frost. Space plants 16 to 18 inches apart. It needs little feeding and is rarely troubled by insects, deer, or rabbits, with only occasional powdery mildew in crowded, damp conditions, so give it airflow. Its main management is containment: shear off the flowers before they set seed, and divide crowded clumps every few years. Cutting back hard after flowering triggers a fresh flush of tender, scented leaves.
Direct sow
Apr 1
Projected first harvest
Jun 10
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Plant near roses and vegetable crops as a deterrent; the lemon scent confuses many pest insects
Interplant near cucurbits; provides aromatic disruption
Thin clumps for airflow; avoid overwatering
Harvest leaves any time, but the lemon scent is strongest just before flowering, so cut several inches of top growth as bloom begins. On established plants you can take two or three cuttings a season, and each hard cut is rewarded with vigorous regrowth. Use the leaves fresh for the best flavor, since lemon balm loses much of its aroma when dried, and fresh sprigs make excellent hot or iced tea. To preserve a surplus, dry the stems quickly on screens in a dark, airy room, then store in an airtight jar, or freeze them.
Lemon balm is best known for rosmarinic acid and other flavonoid antioxidants, the compounds behind its traditional use as a calming tea to ease stress and support sleep, and it has a long folk history as a digestive herb. It is used in small amounts as a flavoring or tea rather than as a food, so it adds little in calories, supplying only minor vitamin C and calcium. The lemon flavor and aromatic oils are strongest in fresh leaves.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.