Melissa or Lemon balm is a perennial plant, belongs to the species of Lamiaceae, the family of mint.
It is a shrub plant, indigenous in South-central Europe, North Africa, the Mediterranean region and Central Asia.
Its height varies between 70 to 150 centimetres.
The leaves have a mild lemon smell, which is associated with peppermint and is collected 2-3 times per year, from June to September.
We collect the flowers by cutting the young shoots when they reach the length of about 30cm.
During summer, small white flowers are full of nectar.
Melissa seeds need light and temperature of at least 20 ° C to germinate.
It is known for its anticonvulsant, anti-inflammatory and disinfectant properties.
- Contains polyphenols that help fighting bacteria.
- It has a positive effect on the circulatory system causing expansion of the peripheral vessels, thereby reducing blood pressure.
- Its antibiotic effects, help in the comb of the mouth.
- It is a good for digestion.
- It is effective in relieving stress and tension.
- Concoctions of Melissa help in raising mood and spiritual clarity.
HOW TO USE
As beverage: 2-3 tea spoons of herb in boiling water. Let it cool for 10′-15′. It goes well other herbs, such as Levander against stress and chamomile for digestive problems.
In cooking: It goes well with fish and spaermint. It is used in pesto sauce and in pastry as flavouring.
As essential oil: It stimulates the body, acts as an anti-depressant. It fights insomnia, stress, tension and high pressure. It is antibacterial, acting positively against infections, fungal infections, herpes and eczema.