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                                    CULTIVATION:
     Lemon balm is a sweet-smelling perennial, on slightly hairy square whitish
     stem,  branching  near  the  top. Grows up  to  2  feet in height. Flowers
     occasionally with pinkish or yellow flowers.

     Requires  full  sun  with midday shade.  Some  shelter in cooler climates.
     Grows  in any soil. Prefers rich, moist  soil. Sow in spring, divide plant
     or  take stem cuttings in spring or  autumn. Thin and transplant to 2 feet
     apart.  Small  plants can be grown  indoors.  Germination time is about 14
     days, and plant matures enough for use in 60 days. Grows in zone 3-10.

     Pick  leaves anytime, but handle gently  to avoid bruising. Their flavor is
     best  when flowers begin to open. Cut for drying or freezing as flower buds
     develop for maximum amounts of flavor. Freeze leaves and flowers. This will
     preserve  the powerful aroma and flavor, due to the volatile oil not having
     been  allowed  to  evaporate. Much of  its  therapeutic  value is lost when
     drying and storing.


                                   CULINARY USES:
     Lemon  balm  has  many  uses in  the  kitchen.  Use  the refreshing, lemon
     flavored leaves fresh in salads, add generously to a white sauce for fish,
     and  spread over chicken before roasting. Lemon balm and thyme are obvious
     choices for most types of fish.

     Finely  chopped  leaves add a lemony  sweetness  to mayonnaise, sauces and
     stuffing. You can also add it to fruit salads and custards. Freeze in ice
     cubes to add to drinks.

     Be generous and adventurous with lemon balm.

     For  the  most  lemony  flavor, crush  balm  leaves  before  you use them.
     Crushing tears cells, releasing the plant's flavorful scented oil.

     For  a lemony tea, pour a cup of  boiling water over one or two tablespoons
     of crushed fresh or dried balm leaves. Let the tea steep 5-10 minutes.


                                   MEDICAL  USES:
     Lemon  balm is commonly used as a  sedative and tonic for the treatment of
     minor  gastric-disturbance,  nausea,  feverish  colds,  chronic  bronchial
     catarrh, and headaches.

     An  infusion of 1 ounce of lemon balm to 1 pint of water is recommended as
     a  carminative and diaphoretic. It is valuable  as a hot drink at night to
     fight  insomnia. It can also be helpful in relieving tension with its mild
     antidepressant  action. It combines well  with lavender flowers and linden
     blossom.  Take  a  cup  of mixed tea  in  the  morning,  evening, and when
     required.

     Balm  contains  a chemical called Polyphenols  that may help fight several
     infection  causing  bacteria. Balm also  contains  Eugenol, an anesthetic,
     that may help relieve wound pain.
     

                                      BALM  2/2
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     For a light lemon-tasting infusion that may help sooth the stomach, fight
     infections,  or  ease menstrual pain, use 2  teaspoons of leaves per cup of
     water. Steep 10-20 minutes. Drink up to 3 cups a day.


                                      WARNING:
     Generally regarded as safe, for healthy nonpregnant, nonnursing adults.


                                    OTHER  USES:
     Planted  in your garden, it will attract bees. Use well dried lemon balm in
     potpourris and pillows. It is used frequently in French liqueurs.


                                  COSMETIC  USES:
     When  crushed,  the  leaves smell and taste  like  lemon, and from them is
     produced a volatile oil used in perfumes and cosmetics.

     Lemon  balm  can  be  used for an  aromatic  and  stimulating  bath, or to
     condition  greasy hair. Tie 1/4 cup of crushed balm leaves into a bag. Let
     the water run through the bag until the tub is filled.

     HERBAL BATH INFUSION : Infuse 10 ounces of the dried herb, or a handful of
     fresh  herbs  to 2 1/2 cups of  boiling  water. Leave for 10 minutes, then
     strain and pour into the tub.
     
