Lemon Balm Tea (leaf only, no stem)

Botanical Name:Melissa officinalis

Plant Family: Lamiaceae

Plant description: Lemon Balm or Melissa Balm as it is known as has slightly hairy square stems growing 30–80 cm high. The leaves are opposite, ovate, light green, lightly toothed with a lemon scent. Flowers are whitish, occasionally pink or yellow in small clusters in the axils of the upper leaves.

Part used: Leaf.

Harvest: The leaf should be harvested when the plant is coming into flower.

Active Constituents: Essential oil (containing citronellal, citral), phenolic acids, flavinoids.

Energetics: Cool, sour, spicy.

Actions: Carminative, antispasmodic, diaphoretic, sedative, TSH antagonist, hypotensive, diaphoretic, anti-emetic, tonic, antiviral (topically).

Uses: Lemon Balm is tradationally used in stress, depression, anxiety, nervous dyspepsia, colic, irritable bowel syndrome, flatulence, infantile colic, fever, common cold and influenza. It is thought to be very effective and well tolerated in children.

Dosage: Infusion – pour one cup of boiling water onto one teaspoon of dried herb and leave to infuse for five minutes. Drink up to one cup three times daily. Fluid Extract (1:2) – 20—40 ml/week.

Cautions: None known.

Interactions: None known.

Certified Organic Australian grown, in Tasmania by Highland Herbs Tasmania.