Lemon Balm (Melissa officinalis L.)
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Lemon balm leaves |
Used plant part
Leaves.
Plant family
Lamiaceae (mint family).
Sensoric quality
Refreshing, like lemon or lemon grass. See also lemon myrtle.
Main constituents
Balm leaves contain no more than 0.1% of essential oil which is of complex and variable composition. Among the more than 50 aroma compounds yet identified, citronellal (dominantly the (R) enantiomer, see also kaffir lime), beta-caryophyllene, nereal, geranial, citronellol and geraniol amount to about 70% of the oil. The composition is similar to that of lemon grass, but balm oil can be identified by its typical pattern in chiral compounds; for example, enantiomerically almost pure (R)-(+)-methyl citronellate is a good indicator of true balm oil. Lastly, determination of carbon isotope ratio by IRMS (isotope ratio mass spectrometry) is also capable to distinguish between the two oils. (Pharmazie, 50, 60, 1995).
Origin
Probably from Western Asia.
Etymology
Balm is a shortened form of balsam, deriving from Latin balsamum "balsam tree", which was also used for the resin obtained therefrom. The ultimate source of the word is Hebrew bosem, which equally denotes the tree (extinct since the early Middle Ages) or just "fragrace" or "spice" in general.
The Latin name melissa was coined in the Middle Ages from Greek melisso-phýllon "bee-leave", because the plant is rich in nectar and commonly planted to feed bees (cf. the English name bee balm); the name is related to Latin mel "honey" and also marmalade.
Swedish hjärtansfröjd "heat's delight" probably refers less to balm's pleasant fragrance, but more to the usage of lemon balm against nervous heart diseases in folk medicine. The same holds true for the analogous German local name Herztrost.
The genus name of bergamot,
Monarda, was given in honour of Nicholas Monardus, a Spanish botanist
(1493-1588).
Lemon balm is less a spice than a medical herb, in past times much used
against stomach ailment and nervous conditions. It has, however, some value
as spice, because of its fresh and pure lemon taste, which makes it a
perfect substitute for fresh
lemon grass or (in dried form)
sassafras.
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Lemon balm plants (flowering) |
In Central Europe, lemon balm is sometimes used to flavour sweet drinks. The leaves make an interesting decoration on many dishes and may be used generously if you (and your guests) like the aroma. They fit best to fish, poultry and salads; it is also suggested to use balm leaves for any dish containing lemon juice to get a more intensive lemon aroma. If available, the fresh leaves are to be preferred. True lovers of this herb may want to try a pesto made of lemon balm leaves instead of basil.
Although lemon balm is not one of the traditional "seven herbs" used for the Frankfurt Green Sauce, it is a recommendable addition to this traditional recipe (see borage).
Lemon balm has a great affinity for fresh fruits, especially apples; thus, it is sometimes found in fruit-based desserts. Balm can also be used to flavour other fruits or fruit-based desserts (see also lemon verbena) Because herbal vinegar is mostly made from apple vinegar, it may benefit from a few balm leaves (see dill).
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Bergamot, flowering plant |
Bergamot (not to be confused with the homonymous orange relative) is a related plant with similar, yet harsher and less lovely flavour. Bergamot is rather popular in the USA for infusions; this usage dates back to the Oswego Indians and has some historic significance (Boston Tea Party).