Melissa officinalis.

A hardy, perennial plant, from the south of Europe. The stalk is four-sided, branching, and from two to three feet high; leaves opposite, in pairs, ovate, toothed on the borders; the flowers are small, nearly white, produced in spikes, or clusters, at or near the top of the plant.

Soil, Propagation, and Culture.--Any warm, mellow, garden soil is suited to its growth. It is generally propagated by dividing the roots, which may be done either in spring or in autumn. After thoroughly stirring the soil, set the roots in rows fifteen inches apart, and a foot apart in the rows. Under good management, the plants will soon completely cover the surface of the ground, and the bed will not need renewal for many years.

Gathering.--If required for drying, the plants should be cut as they come into flower, separating the stems at the surface of the ground. They should not be exposed to the sun in drying, but placed in an airy, shady place, and allowed to dry gradually. The leaves, in their green state, may be taken directly from the plants as they are required for use.

Use.--The plant has a pleasant, lemon-like odor; an agreeable, aromatic taste; and, in flavoring certain dishes, is used as a substitute for lemon-thyme. It is beneficial in hemorrhage, and other diseases of the lungs; and, in the form of tea, constitutes a cooling and grateful diluent in fevers. A mixture of balm and honey, or sugar, is sometimes applied to the interior of beehives, just previous to

Page 1 / 2 Next Page ->

<- Prev Chapter Next Chapter ->