Lemon balm has been grown in European and Mediterranean herb gardens for centuries, treasured for its bright citrus fragrance, soft green leaves, and easy place near the kitchen door. Brush against the plant on a warm day and the leaves release a scent that feels fresh, clean, and unmistakably lemony.
A member of the mint family, lemon balm grows into a leafy perennial clump and produces small pale flowers that bees readily visit. Its leaves are useful in teas, cold drinks, fruit dishes, baked goods, herb blends, and fragrant household projects. Once established, the plant is generous and enduring, though it may spread by seed if flowers are left to mature.
Growing Guide
Timing
Start lemon balm indoors about 6–8 weeks before the expected last spring frost, or direct sow outdoors after the soil can be worked and temperatures have begun to settle.
Transplant well-rooted seedlings in spring after severe cold has passed. Established plants are perennial in many climates and return from the crown each year. Lemon balm may also be planted in early fall where there is enough time for roots to establish before winter.
Sowing & Starting
Sow seeds shallowly on the surface of moist seed-starting mix and cover only lightly. Keep the surface evenly moist until germination, which may take one to three weeks.
Provide strong light once seedlings emerge. Harden plants gradually before moving them outdoors, spacing them about 18–24 inches apart. Lemon balm also grows well in containers, which can help limit self-sowing and keep the leaves close to the kitchen.
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