Lemon balm has been prized for over a thousand years by monks, herbalists, and healers as the plant that "gladdens the heart" and chases away melancholy — and this humble, bee-loved herb is just as easy to grow and brew today as it was in medieval monasteries. Discover some fascinating history behind this ancient mood-lifting herb, plus a simple, refreshing recipe to turn it into your new favorite summer drink.
What Is Lemon Balm? (Melissa & the Bees That Love It)
Lemon balm may be one of the oldest feel-good herbs in history. Lemon balm's botanical name, Melissa, comes from the Greek word for honeybee. For centuries, people noticed what gardeners still observe today: bees absolutely adore this plant.
I also adore this plant. Lemon balm is a personal favorite — I use it many times a week for its flavor and uplifting properties.
Lemon balm may be one of the oldest feel-good herbs in history. Lemon balm’s botanical name, Melissa, comes from the Greek word for honeybee. For centuries, people noticed what gardeners still observe today: bees absolutely adore this plant.
I also adore this plant! Lemon balm is a true personal favorite -- I use it many times a week for its flavor and uplifting properties. Ancient writers shared a love for lemon balm, as well, forever captured in verse. Nicholas Culpeper (1616–1654) disusses
Melissa in The Complete Herbal: "It causeth the mind and heart to become merry"1 while Hildegard of Bingen (1098–1179) wrote: "Lemon balm is warm, and the man who eats it is cheerful, because its warmth affects the spleen, and therefore the heart is made glad."2
During the Middle Ages, lemon balm became one of Europe's most beloved monastery herbs. Carmelite monks and nuns famously used lemon balm in a preparation known as "Carmelite Water," an herbal tonic (with alcohol) dating back to at least the 14th century (carmelite water can also be made without alcohol as a cold-infused tea). Some herbalists referred to lemon balm as the herb that could "gladden the heart" and "drive away melancholy." When I brush against lemon balm in the garden, I understand why. It honestly smells like sunshine and lemon peel.
The lemon flavor is subtle, but the scent is unmistakable. Soft and welcoming, and delicious to drink. I love it hot and cold, in warm weather and cold. There is something welcoming about a warm lemon balm tea or an icy refreshment.
For generations, people infused lemon balm into teas, tonics, and herbal waters. Long before sparkling waters came in colorful cans, people were already finding ways to turn simple herbs into refreshing summer drinks.
Footnotes:
1 - Culpeper, N. (2006). The complete herbal (Original work published 1653). Dover Publications.
2 - Hildegard of Bingen. (1998). Physica: The complete English translation of her classic work on health and healing (P. Throop, Trans.). Healing Arts Press. (Original work written ca. 1150).
How To Make A Lemon Balm Infusion
To create a large batch of very strong lemon balm infusion combine 4–6 cups loosely packed fresh lemon balm leaves and tender stems plus 6 cups water. I highly recommend using fresh lemon balm - the flavor is sublime. In the colder months, you can use about a 1 to 1 ½ cup of dried lemon balm. When the infusion cools, chill it in the refrigerator.
I usually just drink this cooled beverage in the summer. However, if you want to elevate this to a mocktail you could:
- Add some sparkling water
- Squeeze fresh lemon juice according to preference
- Add some frozen raspberries for color
- Sweeten lightly with honey or maple syrup
- Garnish with lemon balm leaves if you have some
On its own or elevated, this beverage feels light and refreshing - a perfect seasonal beverage for summer!