THE LEMON BALM HERB (MELISSA)

Melissa reminds me of my early childhood. Before I went to sleep, my mother always put three or four leaves of Melissa into my milk, which helped me to fell asleep easier. Still today I watch this herb with such admiration, while bees graze upon it. Even our ancestors were saying that, where the bees are, there is healthy life.

I often cook Melissa’s tea for myself and my children, because it cools and calms our body, I even use it for my digestive problems. You wouldn’t believe, but even my dog likes it, because it calms his wild energy.  I usually cook it for my menstrual cramps, now that I am in premenopausal period I use Melissa’s tea even more. I usually cook Melissa in the morning, so that I am calm most of the day and in the evening before I go to sleep. The herb helps my children, so that they can be more effective with their school obligations.

For my stomach problems I use Melissa’s syrup, it relaxes my spasms and bloats.

I recommended Melissa’s tea poultices to my long-time acquaintance, who is suffering from gout. He confirmed that this treatment helps him ease the swelling.

I also like to use Melissa in the winter and summer time, especially when I cook mulled wine, I put a leaf of herb in it or I put it in lemonade to really cool off.

I cook Melissa’s tea when I have the fever, for it is known that it cools your body. My grandmother taught me how to prepare massage oil from the herb. While I was a kid I often suffered from bronchitis, so my granny used to spread warm oil (almost boiled) on my chest. 

I use Melissa’s leaves for baking honey cookies, which makes the cookies even more delicious and healthier. Cottage cheese cake or cottage cheese strudel are even tastier, after I add some cut leaf of Melissa.

Melissa is more effective fresh than dried. Melissa gives better taste to egg omelettes, vegetable dishes, venison, diary drinks and white wine. 

Melissa must be used in moderation.