Lemon Balm (Melissa officinalis) is an easy-to-grow perennial herb valued for its beautifully fragrant, lemon-scented foliage. Its fresh green leaves can be harvested throughout the growing season and used to flavour herbal teas, refreshing summer drinks, fruit dishes, desserts and salads.
 
A lovely addition to herb gardens, kitchen gardens, containers and informal cottage-garden planting, lemon balm develops into a generous, bushy plant. Small white flowers appear during summer and provide a valuable source of nectar for bees and other pollinating insects. Regular harvesting encourages plenty of tender new growth, and established plants return reliably each spring.
 
When to Sow: March – September
 
HOW TO SOW SALAD BURNET:
 
Sow Indoors - Sow into moist, free-draining compost and lightly cover with approximately 5 mm of compost. Keep at 15–20°C until germination. Pot on individually before hardening off and planting outside.
 
Sow Direct- Sow thinly into a prepared seed bed from spring until early autumn. Cover lightly with soil and keep moist during germination. Thin seedlings to their final spacing.
 
Classification: Hardy Perennial
Expert Level: Easy to Grow
Germination Time: 2–3 Weeks
Site: Full Sun / Partial Shade
Soil Type: Well-drained, moderately fertile soil
Soil Acidity: All Types
Moisture: Well-drained
 
Care: Harvest leaves regularly to encourage fresh growth. Remove flower stems if growing mainly for foliage, or leave them to provide interest and attract pollinators. Cut back old foliage in late winter.
Use: Kitchen Gardens, Herb Gardens, Cottage Gardens, Containers, Pollinator Gardens
Harvesting: Pick young leaves regularly throughout the growing season before flowering for the best flavour. Leaves can be used fresh as required.
 
Days to Maturity: 60–70 Days
Harvest Time: April – October
Height: 30–60 cm
Plant Spacing: 30 cm