Lemon Balm Leaf (Melissa officinalis L.) is native for northern Africa, the countries of the Mediterranean basin, southern and central Europe, but it also grows in crops spread all over the world. Due to the pleasant fragrance, Lemon Balm has been used as a culinary ingredient in a variety of vegetable salads and as an addition to cooling drinks.
Lemon Balm Leaf can be added to soups, salads, meat, and fish. It not only liven up the dish but also sharpen the appetite and absorb some part of smells (mainly fish).
How To Use Lemon Balm Leaf Health Embassy
1-2 tsp of Lemon Balm Leaf per 1 glass (200ml) of boiling water, cover it and strain it after 10-15 minutes.
50g of Lemon Balm Leaf pour with 250ml of slightly heated 50% alcohol. Close the dish and allow it to macerate for two weeks. After the recommended time, filter and pour the tincture into bottles. This tincture can also be used externally.
Lemon Balm Leaf Wine
Put 50g of Lemon Balm Leaf to a bottle of white wine (70cl). After 5 days of macerating, strain the mixture.
25g of Lemon Balm Leaf pour with 1 litre of boiling water. Leave to infuse covered for 20 minutes. Then cool the extract to the desired temperature and use it for the last rinse after washing the hair.
This product description is for informational purposes only.
It does not replace the consultation with a doctor and cannot be used as a medication or be a part of therapy. All decisions on this matter should be consulted with your doctor.