I’ve been recommending lemon balm to clients left and right the last few weeks, so I thought I’d brew some up for myself, and also post a little bit about this incredible herb.

Lemon balm (Melissa officinalis) is used topically in balms and salves to treat skin issues such as shingles, dry skin, eczema, cold sores, etc. It’s also taken as an infusion (tea, pictured here, along with my crazy silhouette reflection) or tincture (herb distilled in alcohol) as a nervous system tonic. It helps reduce stress, improve sleep, decrease anxiety, and also aides in reducing bloating and indigestion. Recent research is showing its support of liver and heart functions, and as a remedy for Candida, diabetes, some types of cancer, and hyperthyroidism.

As a member of the mint family, it’s delicious as a tea, either hot or iced. To make an infusion (which is how I typically take it and recommend it; also on my blog at SeekSparkShine.com):

INGREDIENTS
1 oz (~1 c.) organic dried loose lemon balm
1 quart boiling water
Quart glass mason jar with lid
Strainer

METHOD
Place the dried herb in the glass mason jar, and pour boiling water over top.
Seal with lid, and allow to step for 4 hours to overnight
Strain and store in your refrigerator, 2-4 days. Drink 2-4 cups per day.

Herbal infusions of most herbs can be made this way. Note that infusions are made using the flowering or dried leaves of a plant, not the root. Decoctions are made using the root – more on that in another post!