Raw: Light, green, and gently lemony with subtle grassy undertones. The aroma is soft and calming rather than sharp or zesty.

Heated / Smouldered: When warmed, lemon balm releases a mild herbal-citrus scent that is subtle and slightly sweet. It is not strongly perfuming but blends well with florals and lighter herbs.

Infused / Tea: Produces a pale, mild infusion with soft lemon notes and a smooth, lightly grassy finish.

Lemon balm has been cultivated in Europe for centuries and was a staple of traditional monastic gardens. It has long been used in herbal preparations, cordials, and botanical infusions.

In aromatic and creative practice, lemon balm is used to:
~ Add gentle citrus-green softness to incense blends
~ Complement florals such as rose and lavender
~ Enhance light herbal potpourri mixes

In culinary and beverage applications, it is commonly used in:
~ Herbal teas and calming evening blends
~ Botanical syrups and infused waters
~ Light desserts and fruit preparations
~ Craft beverage and herbal formulation

Its mild character makes it ideal for blends where a subtle citrus note is desired without overpowering other ingredients.

Botanical Name: Melissa officinalis
Plant Family: Lamiaceae
Origin: Bulgaria
Form: Dried leaves
Preparation: Naturally dried; no additives or flavourings
Primary Use: Aromatic blends, herbal infusions, creative botanical formulations

Suitable for aromatic and traditional infusion use.
Store in a cool, dry place away from direct sunlight to preserve aroma and colour.
Keep sealed to prevent moisture absorption.
If pregnant, breastfeeding, or taking medication, consult a qualified practitioner before internal use.