Kitchen Garden Magazine

Growing guide

Site:
Lemon balm is easy to grow and tolerant of most soils. It does best on a light, fertile, moist, well-drained soil in a sunny, sheltered position, but can cope with some shade and, once established, drier soil. It grows well in a container.

Propagation:
Sow seed (of the species, not the cultivars) under cover in spring; maintain a temperature of 20C (68F) until it germinates. Seed can also be sown outdoors in late spring or early autumn. To propagate the cultivars (or established plants of the species), take cuttings in early summer or divide the plants in autumn or early spring.

Crop care:
Cut back immediately after flowering to produce a fresh flush of young leaves, keep the plant compact and stop it going to seed – if conditions suit it, lemon balm can self-seed to the point that it becomes a weed. It can also spread vegetatively, so dig up roots as necessary to contain it. Dispose of plants that succumb to rust disease.

Harvesting:
Pick young leaves and flowers to use fresh as needed. Pick leaves (or cut back whole plants) for drying before the flowers open.

Uses:
Fresh leaves added towards the end of cooking impart a lemon flavour to soups, sauces, stuffings, fish, poultry and game. They can be added to stewing fruit to reduce its tartness, and also help to sweeten jams and jellies. Add raw leaves – or the flowers, which have a sweet lemony flavour – to salads, or use them to flavour oil or to garnish soft fruit and fruit salads.
Fresh or dried leaves can be used to make a refreshing ‘lemon’ tea, or to flavour other teas, and bruised fresh leaves can be added to fruit or wine cups.