Production & Sourcing

Lemon balm, also known as Melissa officinalis, is a perennial plant that belongs to the mint family. It is native to Europe, West Asia, and North Africa, but is now widely cultivated in temperate regions around the world. It grows best in well-drained, rich soil with full sun or partial shade. Lemon balm is harvested during the summer months when its leaves are most potent.

Harvesting lemon balm involves picking the leaves, stems, and flowers of the plant. The leaves are usually picked before the plant starts to flower, as this is when they have the highest concentration of essential oils. The plant is cut about 10-15 cm from the ground, and the leaves and flowers are stripped from the stem. Lemon balm can be harvested multiple times during the summer, up until early fall.

The plant is then dried through a process of air drying or dehydrating to remove excess moisture. The leaves are usually dried by hanging them in a cool, dark place. They should be stored in an airtight container in a cool, dry place.

Application

• Nutritional Supplements
• Functional Foods and Beverages

Functionality

• Digestive Support Ingredient
• Heart Support Ingredient
• Immune Support Ingredient
• Cognitive Support Nutrient
• Mild Tension Relief Ingredient

Benefits

• Nutritional Value

Use In Manufacturing

• Flavor Enhancements
• Flavor Enhancer
• Dietary Supplements
• Smoothies and Beverages

Harvest Time

• May-September