Lemon balm

Habitat & Origin

Lemon balm (Melissa officinalis) originates from the eastern Mediterranean, where it grows along terraces, hedges and dry calcareous slopes. In Europe it is now widely cultivated in herb gardens and organic farms because it spreads easily and allows multiple harvest rounds per season. The aromatic oils are most concentrated in the young shoots, which are collected in the morning after the dew has lifted while the leaf is still cool. After brief wilting, the leaves are carefully dried to reduce breakage and preserve the lemony top notes. At Maison Tisane we select leaves that are soft green, elastic and lightly aromatic, without dark edges or thick stems; this produces a cup that is bright, friendly and gently citrus-led.

Active compounds

Lemon balm contains natural citrus compounds such as citronellal and geranial, complemented by rosmarinic acid and gentle bitter components. This combination gives the leaf its warm lemony softness — fresh but never sharp. In a cup, the result is a calm, refreshing elegance that brings a sense of lightness and comfort.

Ayurvedic approach

Lemon balm carries a cool, gentle clarity that approaches nearly all doshas with friendliness. Its light citrus-blossom quality is traditionally linked to mental quietness and softening sensory tension — more ritual in meaning than functional. In old Mediterranean gardens it was called “bee herb,” symbol of order and harmony. Energetically, lemon balm feels like a summer breeze through a herb terrace: fresh, opening and subtly stabilising.

Flavour profile & Blending