Perennial Culinary herb
Melissa officinalis - Lemon Balm Honey Flower, balm, Lemon Balm, Mellisa
Often called Lemon Balm. Lemon scented leaves used in teas, summer drinks and stuffing's. Baby Leaf Herb, fresh leaves used in fruit salads, stews, sauces and to give flavour to bland meats like chicken and veal, dried leaves in pot-pourris and sachets. Lemon Balm leaves are picked before the plant flowers which are small pale blue, flowering in June to September. Attractive to bees and beneficial to other plants.