Name: Lemon balm (Melissa officinalis)
Origin: The Middle East
Description: A perennial but frost-sensitive plant; its height can reach 1 m, old stalks can grow to 60 cm in diameter. Its stalk is rectangular and slightly hairy. It has light green, heart-shaped leaves and small, white flowers that grow in spikes. The leaves have a delightful lemony scent and flavour.
Culinary use: Fresh leaves and young shoots go well with lettuce, tomato, cottage cheese, mushroom, meat, fish, seasoned sauces, fruit salads and refreshers. Make sure to use fresh leaves, as dried leaves tend to lose most of their aroma. Be careful no to cook it. Only wash it immediately before using, as the leaves may shrivel and turn brown very quickly.
Medicinal use: Has a tranquilizing effect and fortifies the nerves.
Cultivating and harvesting: Plant in fertile soil rich in nutrients. Water regularly to ensure vigorous growth.