Bio- Biological Product Certified by PT-Bio-02
Lemongrass
(Melissa Officinalis)
Lemon balm is a perennial plant of the mint family, native to southern Europe and western Asia and is now widely cultivated in all temperate regions. With its wrinkled, jagged leaves and tiny white or yellowish flowers, this is not a showy plant, but it has earned its place in the garden by attracting bees and its pleasant lemon scent.

culinary uses
The main use of lemon balm is a calming and relaxing tea, made with fresh or dried leaves. The fresh leaves can be infused into refreshments or blended into soothing teas. For cooking, the lemon-mint flavor of the fresh leaves complements fish and farmed dishes in sauces, stuffing and marinades and chutneys.
Cut the young leaves into thin strips for green or tomato salads, or chop them up to sprinkle over steamed or sautéed vegetables, or on rice or wheat semolina. Lemongrass makes a delicate herbal butter and fragrant vinegar. The fresh flavor is great in fruit desserts and in creams and cakes. A strong lemongrass tea, well sweetened, forms the basis for a good ice cream.

It goes well:
With apples, apricots, carrots, white cheese, chicken, courgettes, eggs, figs,
fish, melon, mushrooms, nectarines, peaches, peas, berries and tomatoes.

Combines well:
With bergamot, chervil, chives, dill, fennel, ginger, mint, nasturtium (nasturtium), parsley and sweet cecilia

Flavor Notes
When crushed, the young leaves have a fresh, long-lasting lemon scent and a mild lemon-mint flavor. The aroma is subtle and pleasant and not as pervasive as lemon verbena or lemongrass. the big leaves
and older have a musty taste.

Cultivation:
Lemon balm is easy to grow. It grows large and will spread quickly unless stopped: in a small garden it is best to plant it in a pot. Plants should be pruned after flowering to encourage new development. Leaves should be harvested early in the season, as they may have an unpleasant odor later on.