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Lemon Balm Plants (Melissa Officinalis)

This small white, although they can also be a pale purple-flowered, perennial plant with its scalloped edged, oval leaves giving off a lemon scent. Although they can be cooked or dried, the leaves are best used fresh for a variety of things such as herb teas, salads, sauces and even vinegar.

Dried leaves can also be added to herb pillows and potpourris.

  • Height: 20 - 60cm 
  • Requires: Well-drained soils and sun
  • Flowers: July - September