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Spotlight on Balm |
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Origins | Description | Qualities | History | Cultivation | Harvesting |
Nectarines
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Latin name - Melissa officinalis Origins - Eastern Mediterranean, West Asia and North Africa. Balm is also native to mountainous areas of southern Europe. Description - Balm is a perennial plant with oveal or heart-shaped leaves and white or yellow flowers. Attributed medicinal qualities - It is said to be useful against colds and fevers, influenza and catarrhal conditions as it induces perspiration, it has also been used against sleep disorders, nervous stomaches, migraine, hysteria and depression. It is often used in combination with other herbs and was thought to be beneficial for cleaning sores and for alleviating pain from gout. It is often used as a soothing, calming tea, made from the fresh or dried leaves. History - The generic name Melissa comes from the Greek word for bee. The Greeks believed a sprig of balm in a hive would attract a swarm and planting nearby the hive would mean the swarm would never leave. It was also used medicinally and dedicated to Diana. In medieval times it was used to dress wounds and cure all forms of ailment from crooked necks to morning sickness. The Arabs are thought to have brought the plant to Europe in the 10th Century. The great Paracelsus called this herb "The elixir of life", and combined it with carbonate of potash in a mixture known as Primum Ens Melissae. Allegedly one of Louis XIV's physicians, Lesebure, tried this out on an elderly chicken, which within a few days lost its tattered plumage, grew fresh feathers and started to lay eggs again. Prince Llewellyn of Glamorgan claimed he drank Lemon Balm tea everyday of his 108 years of life and it was the reason he lived so long. It is recorded that Carmelite monks used the plant for the first time in 'Carmelite tea' in 1611. John Hussey of Sydenham, England, who lived to the age of 116, breakfasted for 50 years on balm tea sweetened with honey. Eau de Carmes, a fashionable 17th century perfume, was a distillation of balm leaves and spirits of wine, to which were added lemon peel, nutmeg, cloves and cinnamon. Cultivation - Balm is a perennial plant and relatively easy to grow from seed or by dividing existing plants in the spring or autumn. Sew the seeds in April or May, and keep them well watered. The plants grow best in a compost rich moist soil in a sunny position. It can grow 2-3 feet high. Plants should be cut back after flowering to encourage new growth. It will spread unless kept in check and therefore is ideal in a container garden. Harvesting, preparation and storage - Pick the leaves before blooming and in the morning after the dew has disappeared. That's when they are at their most aromatic. The fresh leaves will keep for 3-4 days in a plastic bag in the fridge. To dry the leaves, hang small bunches of the stalks in a dark, airy place soon after cutting, the room should be no warmer than 35oC. Crumble the dried leaves and store in an airtight container. The dried leaves should keep their flavour for 5-6 months. Culinary Uses - The young, fresh leaves can be used in fruit and milk puddings or a fruit salad. It also goes well with fish, chicken and game. Lemon balm compliments basil, chives, parsley, mint and dill. The flavour will be better if the leaves are added near the end of the cooking process. It is also used as a flavouring in many drinks (recipe here). Magical Uses - As a love charm. As an ingredient in
the liqueurs Benedictine and Chartreuse. John Evelyn "Balm is sovereign for the brain, strengthening the memory, and powerfully chasing melancholy". |