Also known as Sweet Balm, Balm Mint, Bee Balm, and Blue Balm
History: Lemon Balm is a perennial herb from the mint family. The leaves, which release a minty-lemony aroma when touched, have been used as a flavoring for food, as well as, a remedy for cuts, fevers, heart conditions, and depression for over 2,000 years. In fact, it was so highly regarded in the middle ages that Emperor Charlemagne required it to be planted in the gardens of all Christian Monasteries. Today it is used as a calming herb to reduce anxiety.
Modern Uses: The Commission E approved the internal use of lemon balm for nervous sleeping disorders and functional gastrointestinal complaints.
ESCOP lists its internal use for tenseness, restlessness, irritability, and symptomatic treatment of digestive disorders, such as minor spasms; externally, for herpes labialis (cold sores). The German Standard License for lemon balm tea approves it for nervous disorders of sleep and of the gastrointestinal tract, and to stimulate the appetite.
Active Ingredients: rosmarinic acid, caffeic acids, chlorogenic acid, metrilic acid, tannins, luteolin
Actions: anodyne, antibacterial, antihistamine, antimicrobial, antiseptic, antispasmodic, antiviral, calmative, carminative, digestive, emmenagogue, lactogogue, nervine, sedative, stomachic, sudorific
Complementary Herbs: Hops, Chamomile, Meadowsweet, Lavender, Lime Blossom