Lemon balm is originally from the eastern Mediterranean (Asia Minor and the Balkans) and western Asia. The plant is also common in some parts of Germany (Thuringia, Franconia, Saxony-Anhalt, southern Germany), Spain and southern France. In Eastern Europe lemon balm is cultivated.
In herbal medicine, the dried leaves (Melissae folium) and the essential oil from them (Melissae aetheroleum) are used.
Features of lemon balm
Lemon balm is a perennial, lemon-scented perennial that grows to a height of about 70 cm. The distinctly hairy plant bears stalked, roundish leaves arranged crossed opposite on the stem. The leaf veins are clearly visible on the underside of the leaves, and the leaf margin is serrated.
In each of the leaf axils sit several purple or white flowers, about 1 cm in size, with a two-lipped calyx.
Melissa leaves as a medicine
The drug material consists of more or less long-stalked lemon balm leaves, which are ovate, round or heart-shaped. The leaves, which appear somewhat crumpled, are dark green and faintly hairy on the upper side, and lighter and hairless on the lower side; the leaf veins are also clearly visible on the lower side.
Odor and taste of lemon balm
The dried leaves of lemon balm also spread a special, spicy-aromatic smell reminiscent of lemon. However, the smell is very weak, especially after long storage of the drug. Even with the fresh leaves, it is often perceptible only after the leaves are crushed.
The taste of lemon balm is pleasantly spicy.
