Lemon Balm should be thinned to 3 plants, at most, per yCube. We suggest checking the roots monthly and trimming any that are brown or extending past the yPod. Once the plant reaches about 10 inches you can harvest individual leaves or entire stalks at a time.
The leaves can be delicate, so be careful not to bruise the leaves while you are harvesting. Frequent harvesting will encourage bushier growth.
Make sure to leave at least one-third of the plant, so it can continue growing. If you notice small flower buds beginning to form on your lemon balm plant, take care to pinch them off quickly.
Lemon Balm is a member of the mint family and is native to Southern Europe and Northern Africa
Lemon Balm has bright green, wrinkled, heart shaped leaves with toothed edges and square stems. Lemon Balm flowers are small and white, but can also have a yellow or pink tint.
Lemon Balm produces a bright lemony scent, attributed to its volatile terpenoid composition, that relays a sense of relaxation. Lemon balm has been used throughout the ages to reduce stress and anxiety, promote sleep, and ease digestive discomfort.
Lemon balm contributes high antioxidant activity via flavonoids, rosmarinic acid, gallic acid, and other phenolic specie, such as quercetin. Extracts of lemon balm have been shown reduce oxidative stress and repair oxidatively damaged tissues.
Fresh sprigs of lemon balm are frequently muddled in refreshing drinks and cocktails. The herb provides a vibrant citrus note to fruit salads, summer salads, poultry, and fish.
Fresh or dried leaves can be used for teas, soup flavorings, and for medicinal purposes. Leaves are best used fresh for optimum flavor and health benefits, but can also be dried for later use.
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All options also include 20 Gardyner favorites:
All options also include 20 Gardyner favorites: Greens – Arugula, Butterhead, Kale, Swiss Chard + 7 more // Fruits – Cherry Tomatoes, Jalapenos & Sweet Peppers // Herbs – Thyme, Cilantro, Mint and Thai Basil
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