The fuzzy, citrusy leaves of the lemon balm plant can be steeped in tea for a calming experience of the mind and body. Ellagic acid, cholorogenic acid, quercetin, catechin, and rutin are just a few of the diverse antioxidants found in the extract of this herb, all of which contribute to its wide range of effects in human and animal trials. Lemon balm was infused in the water given to 100 organic poultry as a safe substitute for antibiotics and to enhance muscle in one trial1. In another, lemon balm extract lowered blood sugar levels in diabetic rats2. The natural melatonin found in the leaves may help improve sleep and other compounds soothe indigestion and nausea3. Rosmarinic acid is another element of this herb, which is antibacterial, anti-inflammatory, and may prevent Alzheimer’s disease4. Lemon balm was even added to cupcakes in one important scientific study, proving its safety and potency even in bakery products. Its replacement of artificial preservatives is promising as the antioxidants helped preserve the pastries against oxidative deterioration5. Our lemon balm leaves are grown and dried on our farm in Cape Elizabeth, Maine.
1Poorghasemi, M., Seidavi, A., Mohammadi, M., Simões, J., Laudadio, V., & Tufarelli, V. (2017). Effect of Dietary Inclusion of Lemon Balm (Melissa Officinalis L.) Extract on Performance, Gut Microflora, Blood Parameters, Immunity and Carcass Traits of Broilers. Journal of Poultry Science, 54(4), 263–270. https://doi-org.unh.idm.oclc.org/10.2141/jpsa.0170001
2Khodsooz, S., Moshtaghian, J., & Eivani, M. (2016). Antihyperglycemic and antihyperlipidemic effects of hydroalcoholic extract of Melissa officinalis (Lemon Balm) in alloxan-induced diabetic rats. Physiology & Pharmacology, 20(1), 24–30. Retrieved from http://search.ebscohost.com.unh.idm.oclc.org/login.aspx?direct=true&db=asn&AN=117129414&site=ehost-live
3HOD IĆ, E., BALABAN, M., UKALO, N., GALIJAEVIĆ, S., HASANAGIĆ, D., & KUKAVICA, B. (2019). Antioxidative response of Melissa officinalis L. and Valeriana officinalis L. leaves exposed to exogenous melatonin and excessive zinc and cadmium levels. Journal of the Serbian Chemical Society, 84(1), 11–25. https://doi-org.unh.idm.oclc.org/10.2298/JSC180504070H
4Ieri, F., Cecchi, L., Vignolini, P., Belcaro, M. F., & Romani, A. (2017). HPLC/DAD, GC/MS and GC/GC/TOF analysis of Lemon balm (Melissa officinalis L.) sample as standardized raw material for food and nutraceutical uses. Advances in Horticultural Science, 31(2), 141–147. https://doi-org.unh.idm.oclc.org/10.13128/ahs-21091
5Caleja, C., Barros, L., Barreira, J. C. M., Ciric, A., Sokovic, M., Calhelha, R. C., … Ferreira, I. C. F. R. (2018). Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes. Food Chemistry, 250, 67–74. https://doi-org.unh.idm.oclc.org/10.1016/j.foodchem.2018.01.034