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  • Model: S10033


Botanical Name: Melissa officinalis
A.K.A (Common Names): Lemon Balm, Citronelle, Lemon Balm, Sweet Balm

Carminative, diaphoretic and febrifuge. It induces a mild  perspiration and makes a pleasant and cooling tea for feverish patients  in cases of catarrh and influenza. To make the tea, pour 1 pint of  boiling water upon 1 oz. of herb, infuse 15 minutes, allow to cool,  then strain and drink freely. If sugar and a little lemon peel or juice  be added it makes a refreshing summer drink. 

Balm is a useful herb, either alone or in combination with  others. It is excellent in colds attended with fever, as it promotes  perspiration . 

Used with salt, it was formerly applied for the purpose of  taking away wens, and had the reputation of cleansing sores and easing  the pains of gout. 

John Hussey, of Sydenham, who lived to the age of 116,  breakfasted for fifty years on Balm tea sweetened with honey, and herb  teas were the usual breakfasts of Llewelyn Prince of Glamorgan, who  died in his 108th year. Carmelite water, of which Balm was the chief  ingredient, was drunk daily by the Emperor Charles V. 

Commercial oil of Balm is not a pure distillate, but is  probably oil of Lemon distilled over Balm. The oil is used in  perfumery. 

Balm is frequently used as one of the ingredients of pot-pourri. Mrs. Bardswell, in The Herb Garden, mentions Balm as one of the bushy herbs that are invaluable for the permanence of their leaf-odours, which,'though ready when sought, do not force themselves upon us,  but have to be coaxed out by touching, bruising or pressing. Balm with  its delicious lemon scent, is by common consent one of the most sweetly  smelling of all the herbs in the garden. Balm-wine was made of it and a  tea which is good for feverish colds. The fresh leaves make better tea  than the dry.'