Lemon balm

A member (Melissa Officinalis) of the mint family. This herb is native to Europe but was introduced to North America, where it has since begun to grow wild. The name lemon balm reflects the lemony aroma of its leaves. It can be used fresh in soups; sauces; stuffings for meats, fish, and poultry; fruit salads; jellies; for flavoring both hot and cold drinks; and to make Chartreuse. Widely available and used throughout Europe, it is also known simply as balm or as melissa—from the Latin word for “honey,” because of its attractiveness to bees.