Lemon Balm Plant (small)
A small lemon balm plant, cultivated at the Windmill Community Gardens using chemical free growing methods.
Lemon balm is a bushy perennial herb with oval, lemon-scented leaves with scalloped edges, and leafy spikes of creamy-white or pale purple flowers in summer. Fresh or dried leaves can be used to make herb teas, while leaves will give a lemony kick to salads, sauces, vinegars and fish dishes – they are best used fresh, rather than cooked. Dried leaves are added to potpourris and herb pillows.
How to grow and care for your lemon balm plant.
Keep plants well watered, especially during dry spells in summer.
Growing to around 80cm (32in), traditional lemon balm makes a mass of green leaves, but there are several showier cultivars available and plants that have a more compact habit of growth.
In early summer, cut back variegated cultivars to encourage strongly coloured growth.
Cut back plants after flowering to encourage a fresh flush of leaves.
Rejuvenate congested clumps of lemon balm by lifting and dividing in the autumn.
Protect plants in pots from excessive winter wet by moving into a sheltered position and raising up onto pot feet to allow excess moisture to drain away.
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