(Melissa officinalis ‘Lime’)
A semi herbaceous perennial that dies off in a cold winter with attractive white summer flowers and pungent lime scented foliage.
Lime Balm partners well with chives, basil, mint, parsley, ginger and works well with fish, pork ice cream and other deserts.
Lime Balm like many herbs is both good for cooking and for health. The leaves can be added to salads and makes marinades and sauces for eggs, pork and fish. It is an antibacterial and is said to relieve insect stings and bites. A strong cup of lime balm tea with a few leaves of Stevia and some fresh spearmint makes a refreshing and calming afternoon tea. Serve chilled for nice summer drink. Finally chop leaves and mix with chopped fresh chives and melted butter then use as a toss for fresh steamed chat potatoes.
Plant in almost any spot in the garden and does well in poor dry soils. Spreads by rhizomes so will run away in good conditions. Cut back hard in autumn to keep in check.
Require regular applications of Seasol and Powerfeed. Water during summer months when dry.
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