BALM ==========================

     CULTIVATION:  ============  Lemon balm is  a  sweet-smelling perennial, on
     slightly  hairy square whitish stem, branching near the top. Grows up to 2
     feet in height. Flowers occasionally with pinkish or yellow flowers.

     Requires  full  sun  with midday shade.  Some  shelter in cooler climates.
     Grows  in any soil. Prefers rich, moist  soil. Sow in spring, divide plant
     or  take stem cuttings in spring or  autumn. Thin and transplant to 2 feet
     apart.  Small  plants can be grown  indoors.  Germination time is about 14
     days, and plant matures enough for use in 60 days. Grows in zone 3-10.

     Pick  leaves anytime, but handle gently to avoid bruising. Their flavor is
     best when flowers begin to open. Cut for drying or freezing as flower buds
     develop for maximum amount of flavor. Freeze leaves and flowers, this will
     preserve the powerful aroma and flavor, due to the volatile oil not having
     been  allowed  to  evaporate. Much of  its  therapeutic value is lost when
     drying and storing.

     CULINARY USES: ============== Lemon balm has many uses in the kitchen. Use
     the refreshing, lemon flavored leaves fresh in salads, add generously to a
     white  sauce for fish, and spread over chicken before roasting. Lemon balm
     and thyme are obvious choices for most types of fish.

     Finely  chopped  leaves add a lemony  sweetness  to mayonnaise, sauces and
     stuffings. You can also add it to fruit salads and custards. Freeze in ice
     cubes to add to drinks.

     Be generous and adventurous with lemon balm.

     For  the  most  lemony  flavor, crush  balm  leaves  before  you use them.
     Crushing tears cells, releasing the plant's flavorful scented oil.

     For  a lemony tea, pour a cup of  boiling water over one or two tablespoon
     of crushed fresh or dried balm leaves. let the tea steep 5-10 minutes.

     MEDICAL  USES: ============= Lemon balm is commonly used as a sedative and
     tonic  for  the treatment of  minor  gastric-disturbance, nausea, feverish
     colds, chronic bronchial catarrh, and headaches.

     An  infusion of 1 ounce of lemon balm to 1 pint of water is recommended as
     a  carminative and diaphoretic. It is valuable  as a hot drink at night to
     fight  insomnia. It can also be helpful in relieving tension with its mild
     antidepressant  action. It combines well  with lavender flowers and linden
     blossom.  Take  a  cup  of mixed tea  in  the  morning,  evening, and when
     required.

     Balm  contains  a chemical called Polyphenols  that may help fight several
     infection  causing  bacteria. Balm also  contains  Eugenol, an anesthetic,
     that may help relieve wound pain.

     For a light lemon-tasting infusion which may help sooth the stomach, fight
     infections,  or  ease menstrual pain, use 2  teaspoon of leaves per cup of
     water. Steep 10-20 minutes. Drink up to 3 cups a day.

     WARNING:  ========  Generally regarded as  safe,  for healthy nonpregnant,
     nonnursing adults.












     OTHER  USES: =========== Planted in your  garden, it will attract bees.Use
     well  dried lemon balm in potpourris and pillows. It is used frequently in
     French liqueurs.

     COSMETIC  USES:  ============== When crushed,  the  leaves smell and taste
     like  lemon, and from them is produced a volatile oil used in perfumes and
     cosmetics.

     Lemon  balm  can  be  used for an  aromatic  and  stimulating  bath, or to
     condition  greasy hair. Tie 1/4 cup of crushed balm leaves into a bag. Let
     the water run through the bag until the tub is filled.

     HERBAL BATH INFUSION : Infuse 10 ounces of the dried herb, or a handful of
     fresh  herbs  to 2 1/2 cups of  boiling  water. Leave for 10 minutes, then
     strain and pour into the tub.