NOT JUST A PRETTY PLANT

After looking at my Lemon Balm plant for a week or so, I began to wonder what exactly I was supposed to do with it. I picked it up at the Garden Centre because it looked pretty and smelt great but I wasn’t really sure if it actually had a purpose in life.

Little did I know...

I found out that Lemon Balm has some serious medicinal properties and is best used as a steep for tea. Lemon Balm actually belongs to the mint family and was used in ancient times to treat indigestion, colic, bloating, reduce anxiety and eliminate loss of appetite and insomnia. It was also cooked into wine to heal insect bites and wounds.

Hello amazing plant in my garden!

Studies also show that its high antioxidant benefits can regulate the production of thyroid hormone, reduces chronic fatigue and improve memory and concentration.

Here is a recipe I used last night to create my Lemon Balm Tea. It was simple, calming, delicious and made my house smell incredible.

LEMON BALM TEA

Ingredients:

10 lemon balm leaves (squeeze them gently to release the scent) 2 cups of boiling water 1 tsp. Raw, organic honey to sweeten Step 1: Infuse the leaves into the boiling water and let steep for 15 minutes. Step 2: Strain leaves or leave them in if you wish. Step 3: Add a teaspoon of honey and stir. Step 4: Sit back, sip and let the antioxidants work their magic!