29/08/2026
Lus na meala 🌿
Lemon Balm | Melissa officinalis
“The herb of honey”
There’s something very satisfying about growing a plant, watching it flourish through the summer and then harvesting it to preserve for the months ahead.
My lemon balm has been absolutely thriving in the holistic garden this summer. Its fresh, citrusy aroma is one of my favourites — even my children love picking a leaf, gently squeezing it between their fingers and releasing that beautiful lemon scent.
Traditionally, lemon balm has long been associated with calm, relaxation and supporting the nervous system. The fresh or dried leaves make a lovely herbal tea, particularly when you want to unwind or quieten a busy mind.
At this time of year, I begin harvesting and drying mine. Once completely dry, some is stored for later use and some is gently infused into a blend of olive and sunflower oils, capturing the oil-soluble components of the herb in a beautiful golden botanical infusion.
You can make a traditional infused oil at home too — dried lemon balm, completely covered in your chosen carrier oil and left to infuse for around 4–6 weeks, before straining. I use a gentle warm-infusion method for mine.
It’s a wonderfully simple process that has been used by herbalists for generations:
Grow → Harvest → Dry → Infuse 🌿
And this particular infusion has another destination at Anam & Bláth...
but I’ll save that for the next post. 🤍
Anam & Bláth | Rooted in nature, inspired by tradition.
