Lemon balm contains volatile oils, including citral, citronella, eugenol, and other components as well as flavonoids, triterpenoids, rosmarinic acid, polyphenols, and tannin.
Antiviral, antioxidative properties, stomachic, febrifuge, anti-spasmodic, sedative, anti-histaminic, antibacterial.
Lemon balm leaves and flowers are used medicinally. It is best when used fresh from the harvest. The leaves may be picked throughout the summer, but the flavor is at its prime just before flowering.
Lemon balm can be used to produce an herbal tea, drunk as a beverage. It has a pleasing, lemony flavor, and makes an outstanding iced tea. As a medicinal herb, lemon balm has many uses, including as a relaxing herb, and an anti-microbial agent (antiviral, antibacterial, and antifungal).
Lemon balm in Tagalog is called "bawang."
Lemon balm has no bearing whatsoever on the Tagalog language. Lemon balm is a perennial herb that belongs to the mint family and can be found in south-central Europe.
The Tagalog term for lemon balm is "balmsito" or "mellisa."
Lemon balm is commonly used for its calming properties, helping to reduce anxiety and promote sleep. It is also utilized to alleviate digestive issues, such as bloating and indigestion. Additionally, lemon balm may have antiviral effects and can be used topically to soothe minor skin irritations. Its pleasant lemon scent makes it a popular ingredient in herbal teas and aromatherapy.
To make lemon balm tea, steep fresh or dried lemon balm leaves in hot water for about 5-10 minutes. Strain the leaves and sweeten the tea with honey if desired. Enjoy your refreshing and calming lemon balm tea!
Some plants commonly mistaken for lemon balm include mint, bee balm, and catnip.
Oh, dude, the Tamil name for lemon balm is "Elumichai Keezharnelli." It's like saying, "Hey, lemon balm, I see you with that fancy Tamil name." So, if you ever need to impress someone with your knowledge of lemon balm in Tamil, now you know!
Lemon balm typically grows to be about 2 to 3 feet tall.
Lemon juice is acidic.