Lemon balm (Melissa officinalis L.)

The term lemon balm refers to Melissa officinalis L., a perennial herbaceous species belonging to the Lamiaceae family, native to Southern Europe and the Eastern Mediterranean. It is traditionally cultivated and used in temperate climates, where it finds favourable conditions in well-drained soils with good organic matter content, located in areas with moderate sun exposure. The plant has a bushy growth habit, erect or slightly arched stems, opposite oval leaves with a wrinkled surface, and a characteristic lemon-like aroma due to its volatile fraction. The inflorescences, borne in the leaf axils, consist of small labiate flowers, generally whitish–yellowish or slightly pinkish.

From a botanical and morphological standpoint, lemon balm is valued mainly for its leaves, which are the primary harvested organ. Its vegetative characteristics (rapid growth, regrowth after cutting, good environmental adaptability) facilitate cultivation both in open fields and in specialised crops for the production of dried leaves or extracts. The aromatic content, mainly related to the volatile fraction, is influenced by agronomic factors such as harvest time, light intensity, vegetative stage, and drying techniques.

The composition of lemon balm includes components responsible for its aroma and secondary metabolites of interest. The volatile fraction of the essential oil is typically rich in citral (a mixture of neral and geranial), together with citronellal, linalool, and other monoterpenes. The leaves also contain phenolic acids, flavonoids, traces of tannins, as well as minor constituents such as mucilages and a modest amount of mineral salts. The levels of volatile aromatic substances and phenolic compounds can vary depending on the cultivar, pedoclimatic conditions, and post-harvest processing.

From an application standpoint, lemon balm is used in the food sector (herbal teas, infusions, and flavourings) and for the production of raw materials for herbal preparations and, to a lesser extent, cosmetic products (aromatic extracts, personal care formulations). The quality of the raw material depends on origin, varietal selection, drying methods, storage, and essential oil content. In all end uses, proper handling of the leaves and derived products is essential to maintain the aromatic profile and technological characteristics that distinguish lemon balm.

Botanical classification

• Botanical name: Melissa officinalis L.

• Common name: lemon balm (melissa)

• Botanical family: Lamiaceae

• Order: Lamiales

• Class: Magnoliopsida

• Kingdom: Plantae

Lemon balm (Melissa officinalis L.) is a perennial aromatic herb cultivated for its leaves, which contain volatile constituents. It is used in herbal teas, extracts, herbal preparations, food products, and cosmetics. It is characterized by a fresh aroma with citrus-like notes and by good adaptability to different soil and climate conditions.

Cultivation and growth conditions

Climate
Lemon balm prefers temperate climates, with winters that are not too harsh and summers that are warm but not excessively dry. It withstands moderate cold, but intense and prolonged frosts can damage the root system and basal buds. It prefers balanced humidity conditions and benefits from moderate daily temperature variation.

Exposure
It prefers sunny or light partial shade exposures. Prolonged shading reduces vegetative growth and the concentration of aromatic compounds in the leaves. Well-ventilated sites, not overly exposed to strong winds, promote uniform and healthy growth.

Soil
Lemon balm adapts to many soil types provided they are well drained. It prefers loam or loam-sandy soils with a fair organic matter content and a slightly acidic to neutral pH (approximately 6.0–7.0). It is sensitive to waterlogging, which promotes root rot and reduces vegetative activity. Good soil porosity allows better root system development.

Irrigation
The crop requires a constant water supply, especially in the warmer months and during spring regrowth. Regular but not excessive irrigation supports leaf production and aromatic quality. Water excesses should be avoided at all stages to prevent stress, yellowing, and root diseases.

Temperature
The optimal temperature range is approximately 15–28 °C. Temperatures below 0 °C can be harmful if prolonged. Excessively high temperatures combined with drought cause reduced vegetative growth and loss of volatile oils.

Fertilization
Fertilization is based on soil analysis and crop requirements:

• Nitrogen (N): Stimulates leaf growth and spring regrowth; it should be managed carefully to avoid excessive vegetative dilution of aromatic substances.

• Phosphorus (P): Favors root development and plant robustness.

• Potassium (K): Supports general physiology, metabolism, and leaf quality.

The use of organic matter and soil amendments improves fertility, structure, and water-holding capacity.

Crop care

• Cutting and periodic harvesting: Encourage the emission of new shoots and maintain high aromatic quality of the leaves.

• Weed control: Necessary especially in the first months, when lemon balm has limited competitive ability.

• Plant protection: Monitoring for fungal diseases and insect pests, with targeted interventions according to good agronomic practices.

Harvest
Leaves are harvested preferably shortly before flowering, when aroma is most intense and essential oil concentration is highest. Several cuts are made during the year, always leaving enough vegetative mass to allow regrowth. Harvested material should be dry and processed or dried rapidly to preserve quality and aromatic activity.

Propagation

Propagation can occur by:

• Herbaceous or semi-woody cuttings: Widely used to maintain varietal characteristics.

• Division of clumps: Simple and suitable for small areas.

• Seed: Possible, but may result in variability of traits; requires mild temperatures for uniform germination.

Young plants are transplanted preferably in spring, once the risk of frost has passed.

Caloric value (leaves)
Fresh: approximately 30–45 kcal/100 g.
Dried: approximately 240–300 kcal/100 g (indicative of fiber-rich dried herbs; contribution at flavoring doses is negligible).

Key constituents
Total essential oil typically 0.05–0.3% of dry mass, with citronellal, citral (neral + geranial), geraniol, linalool, and β-caryophyllene; traces of methyl citronellate.
Phenolic fraction rich in rosmarinic acid (predominant) and other caffeic-acid derivatives; flavonoids (glycosides of luteolin, quercetin, apigenin); triterpenes such as ursolic and oleanolic acids.
Leaf matrix components include fiber, chlorophylls, and minerals (K, Ca, Mg).
For extracts the common carriers are water, ethanol (EtOH), and glycerol.

Average composition (indicative, dried leaves, per 100 g)
Moisture: ~8–12 g.
Carbohydrates (mostly fiber): ~50–65 g.
Protein: ~10–15 g.
Fat: ~3–6 g.
Ash: ~7–10 g.
Typical aw (dry ingredient): low.

Production process
Cultivation and harvest: Multi-year stands are harvested just before full flowering, when the volatile profile is richest; multiple cuts per year are possible in mild climates.
Drying and cleaning: Gentle drying below ~40 °C, protected from light and excess humidity to preserve volatiles and phenolics; destemming, sifting, and removal of foreign matter.
Dried-herb standardization: Homogenization to cut size or milling; optional bioburden reduction; barrier packaging.
Essential oil: Steam distillation of fresh or dried leaves, phase separation and polishing; aromatic profile standardized and verified by GC–MS.
Extracts: Water/EtOH (or glycerol) extraction at a defined drug/solvent ratio; filtration, mild concentration, and marker titration (e.g., rosmarinic acid) by HPLC.

Sensory and technological properties
Aroma: Bright lemon-like head notes with green–herbal body and light sweetness; the essential oil is intense yet thermolabile.
Functionality: In teas and extracts it delivers citrus freshness and “green” lift; in pastry and frozen desserts it provides clean aromatic top notes; in beverages it can help mask bitterness.
Stability: Whole leaves retain aroma better than powders; light, heat, and oxygen degrade both essential-oil terpenes and phenolics.
Solubility: The phenolic fraction is water-soluble, while volatiles require appropriate carriers or hydroalcoholic systems.

Food applications
Herbal teas and infusions, flavored syrups and soft drinks, traditional liqueurs and elixirs, sorbets and ice creams, ganaches and creams, salads and yogurt-based sauces, light marinades for fish and vegetables, and flavored sugars or salts. Essential oil is used in micro-doses within compounded flavors.

Nutrition and health
Use levels are small and the energy impact is minimal. Lemon balm is traditionally associated with calming and digestive perceptions in folk use, which should not be construed as health claims in foods. The presence of EtOH in hydroalcoholic extracts must be considered for labeling when relevant.

Quality and specification themes
Verified botanical identity, controlled moisture, and freedom from visible residues.
Essential-oil content and terpene composition within range; rosmarinic-acid content verified; consistent GC–MS/HPLC fingerprints.
For the oil: clear color and absence of oxidized notes; for the herb: retained green color and clean aroma.
Traceability and controls under GMP/HACCP with defined CCPs across harvest, drying, and packing.

Storage and shelf life
Store cool, dry, and dark in well-closed, low-permeability containers; control ambient RH.
Prefer whole leaf for long storage and mill close to use; for the oil use dark glass, minimal headspace, and cool conditions.
Apply FIFO rotation.

Allergens and safety
Lamiaceae herbs rarely cause cross-reactivity, though individual sensitivities are possible. Airborne dust may irritate airways during handling. Essential-oil dosing must follow good industry practice to avoid over-flavoring in foods.

Cosmetic (INCI) functions
Typical listings: Melissa Officinalis Leaf Extract, Melissa Officinalis Oil, Melissa Officinalis Flower/Leaf/Stem Water. Reported roles include fragrance, masking, skin conditioning, soothing perception, and supportive antioxidant action in natural leave-on and rinse-off formats.

Troubleshooting
Aroma loss: Over-hot drying or light exposure → lower temperature, protect from light/air, and prefer whole leaves.
Hay-like/oxidized notes: Long storage or poor barrier → improve packaging barrier, add desiccant sachets, and shorten shelf life.
Instability in beverages: Phenolic precipitation or volatile loss → standardize extract, use mild chelators, and add at cooler stages.
Uneven distribution in doughs: Poor dispersion → premix with sugars/salts or dose liquid extract.

Sustainability and supply chain
Low-input cultivation with soil conservation and pollinator-friendly practices improves the footprint. Valorization of green residues as soil amendments or biomass is recommended. Managing processing effluents against BOD/COD targets, using recyclable packaging, and efficient sanitation contribute to environmental performance.

Conclusion
Lemon balm offers a distinctive citrus–herbal profile with strong effectiveness at low dose in teas, beverages, and sweets. Application quality depends on harvest maturity, gentle drying, protection from light and oxygen, and the proper standardization of extracts; with these controls, products remain sensorially consistent and stable.

Mini-glossary
aw — Water activity; fraction of “free” water in a product. Low aw in dried herbs supports stability.
RH — Relative humidity; high RH accelerates aroma loss and caking.
EtOH — Ethanol; common hydroalcoholic carrier for extracts and flavors.
GC–MS — Gas chromatography–mass spectrometry; used to fingerprint essential-oil composition and ensure quality.
HPLC — High-performance liquid chromatography; used to titrate markers such as rosmarinic acid in extracts.
GMP — Good Manufacturing Practice; hygiene and process controls ensuring consistency and traceability.
HACCP — Hazard Analysis and Critical Control Points; preventive food-safety system with defined CCPs.
CCP — Critical control point; a step where control prevents, eliminates, or reduces a hazard to acceptable levels.
FIFO — First in, first out; inventory rotation principle—use the oldest lots first.
INCI — International Nomenclature of Cosmetic Ingredients; standardized cosmetic ingredient naming and functions.
BOD/COD — Biochemical/Chemical oxygen demand; indicators of organic load in effluents and environmental impact.

Studies

It is among the oldest and most common medicinal plants and from its stem is obtained an essential oil with sedative properties, anti-spasmodic, carminative, antibacterial, anti-viral, anti-inflammatory, antioxidants, as well as neuroprotective effects (1).

Inside we find components very interesting for human health. The results of this study indicate that Melissa officinalis could be considered an effective agent in the prevention of various neurological diseases associated with oxidative stress : quercetin has the highest antioxidant activity followed by gallic acid and rutin. It also has hydroxycinnamic acid, m-cumaric acid, caffeic acid (2), alpha tocoferol, flavonoids (3).

This study positively assesses the protective effects of Melissa Officinalis extract and its main phenolic compound, rosemary acid, against UVB-induced damage in human keratinocytes (4).

Age-related macular degeneration is one of the most common causes of irreversible visual loss among older people in developed countries. Melissa Officinalis' extract protects the epithelial cells of the human retinal pigment against oxidative-induced apoptosis (5).

This study considers that extracts of Lavandula angustifolia and Melissa officinalis have shown additive effects and suggests that a preparation containing both extracts may be useful for insomnia (6).

Cosmetics

Skin conditioning agent - Miscellaneous.  This ingredient has the task of modifying the condition of the skin when it is damaged or dry by reducing its flakiness and restoring its elasticity.

Lemon balm studies

References______________________________________________________________________

(1) Kamdem JP, Adeniran A, Boligon AA, Klimaczewski CV, Elekofehinti OO, Hassan W, et al. Antioxidant activity, genotoxicity and cytotoxicity evaluation of lemon balm (Melissa officinalis L.) ethanolic extract: its potential role in neuroprotection. Ind Crops Prod. 2013;51:26–34.

Abstract. The antioxidant activity of Melissa officinalis (MO) was evaluated to understand the mechanism of its pharmacological properties as well as its potential genotoxic and cytotoxic effects in human leukocytes. The results showed that MO scavenged DPPH radical in a concentration dependent-manner with IC50 values of 48.76 ± 1.94 μg/mL. MO showed strong reducing power and exhibited a significant inhibition of deoxyribose degradation. MO interfered with the formation of 1,10-phenanthroline–Fe2+ complex, suggesting that it has chelating activity and captures Fe2+ before 1,10-phenanthroline. The addition of 5 mM ascorbic acid to the reaction mixture dramatically reduced Fe3+ (formed during the incubation time) to Fe2+ indicating that it was an “apparent” chelation. MO was neither genotoxic nor cytotoxic at the concentrations tested, indicating that the popular use of the extract might possibly not result in any genotoxic or cytotoxic effects. Our results suggest that MO is a potential source of natural antioxidants, and could be relevant for the management of oxidative stress. Of particular importance, for neurodegenerative diseases, the capacity of MO to “chelate” and to maintain Fe2+ in a Fe3+ state can contribute to its neurotherapeutic effects, because iron plays a central role in brain damage.

(2) Pereira RP, Fachinetto R, de Souza Prestes A, Puntel RL, da Silva GN, Heinzmann BM, et al. Antioxidant effects of different extracts from Melissa officinalis, Matricaria recutita and Cymbopogon citratus. Neurochem Res. 2009;34(5):973–983

Abstract. Considering the important role of oxidative stress in the pathogenesis of several neurological diseases, and the growing evidence of the presence of compounds with antioxidant properties in the plant extracts, the aim of the present study was to investigate the antioxidant capacity of three plants used in Brazil to treat neurological disorders: Melissa officinalis, Matricaria recutita and Cymbopogon citratus. The antioxidant effect of phenolic compounds commonly found in plant extracts, namely, quercetin, gallic acid, quercitrin and rutin was also examined for comparative purposes. Cerebral lipid peroxidation (assessed by TBARS) was induced by iron sulfate (10 microM), sodium nitroprusside (5 microM) or 3-nitropropionic acid (2 mM). Free radical scavenger properties and the chemical composition of plant extracts were assessed by 1'-1' Diphenyl-2' picrylhydrazyl (DPPH) method and by Thin Layer Chromatography (TLC), respectively. M. officinalis aqueous extract caused the highest decrease in TBARS production induced by all tested pro-oxidants. In the DPPH assay, M. officinalis presented also the best antioxidant effect, but, in this case, the antioxidant potencies were similar for the aqueous, methanolic and ethanolic extracts. Among the purified compounds, quercetin had the highest antioxidant activity followed by gallic acid, quercitrin and rutin. In this work, we have demonstrated that the plant extracts could protect against oxidative damage induced by various pro-oxidant agents that induce lipid peroxidation by different process. Thus, plant extracts could inhibit the generation of early chemical reactive species that subsequently initiate lipid peroxidation or, alternatively, they could block a common final pathway in the process of polyunsaturated fatty acids peroxidation. Our study indicates that M. officinalis could be considered an effective agent in the prevention of various neurological diseases associated with oxidative stress.

(3) Koksal E, Bursal E, Dikici E, Tozoglu F, Gulcin I. Antioxidant activity of Melissa officinalis leaves. J Med Plant Res. 2011;5(2):217–22.

Abstract.The purpose of this study was to evaluate antioxidant activities of water extract of Melissa officinalis (WEM) and ethanol extract of M. officinalis (EEM), comparatively. The WEM and EEM were evaluated for their radical scavenging activities by means of the DPPH and DMPD assays. WEM scavenged radicals effectively with IC50 values of 31.4 µg/mL for DPPH free radical and 60.5 µg /mL for DMPD cation radical. Similarly, EEM scavenged radicals effectively with IC50 values of 202.7 µg/mL for DPPH free radical and 120.9 µg/mL for DMPD cation radical. Also, total reducing power of WEM was found higher than EEM with both potassium ferricyanide reduction (FRAP) and cupric ions reduction capacity methods (CUPRAC). The present study showed that WEM have effective antioxidant and radical scavenging activities as compared to EEM. 

(4) Pérez-Sánchez A, Barrajón-Catalán E, Herranz-López M, Castillo J, Micol V. Lemon balm extract (Melissa officinalis, L.) promotes melanogenesis and prevents UVB-induced oxidative stress and DNA damage in a skin cell model. J Dermatol Sci. 2016 Nov;84(2):169-177. doi: 10.1016/j.jdermsci.2016.08.004. 

(5) Jeung IC, Jee D, Rho CR, Kang S. Melissa Officinalis L. Extracts Protect Human Retinal Pigment Epithelial Cells against Oxidative Stress-Induced Apoptosis. Int J Med Sci. 2016 Feb 3;13(2):139-46. doi: 10.7150/ijms.13861.

Abstract. Background: We evaluated the protective effect of ALS-L1023, an extract of Melissa officinalis L. (Labiatae; lemon balm) against oxidative stress-induced apoptosis in human retinal pigment epithelial cells (ARPE-19 cells). Methods: ARPE-19 cells were incubated with ALS-L1023 for 24 h and then treated with hydrogen peroxide (H2O2). Oxidative stress-induced apoptosis and intracellular generation of reactive oxygen species (ROS) were assessed by flow cytometry. Caspase-3/7 activation and cleaved poly ADP-ribose polymerase (PARP) were measured to investigate the protective role of ALS-L1023 against apoptosis. The protective effect of ALS-L1023 against oxidative stress through activation of the phosphatidylinositol 3-kinase/protein kinase B (PI3K/Akt) was evaluated by Western blot analysis. Results: ALS-L1023 clearly reduced H2O2-induced cell apoptosis and intracellular production of ROS. H2O2-induced oxidative stress increased caspase-3/7 activity and apoptotic PARP cleavage, which were significantly inhibited by ALS-L1023. Activation of the PI3K/Akt pathway was associated with the protective effect of ALS-L1023 on ARPE-19 cells. Conclusions: ALS-L1023 protected human RPE cells against oxidative damage. This suggests that ALS-L1023 has therapeutic potential for the prevention of dry age-related macular degeneration.

(6) Hajhashemi V, Safaei A. Hypnotic effect of Coriandrum sativum, Ziziphus jujuba, Lavandula angustifolia and Melissa officinalis extracts in mice. Res Pharm Sci. 2015 Nov-Dec;10(6):477-84.

Abstract. The aim of the present study was to evaluate hypnotic effect of Coriandrum sativum, Ziziphus jujuba, Lavandula angustifolia and Melissa officinalis hydroalcoholic extracts in mice to select the most effective ones for a combination formula. Three doses of the extracts (250, 500 and 1000 mg/kg of C. sativum and Z. jujuba and 200, 400 and 800 mg/kg of L. angustifolia and M. officinalis) were orally administered to male Swiss mice (20-25 g) and one hour later pentobarbital (50 mg/kg, i.p.) was injected to induce sleep. Onset of sleep and its duration were measured and compared. Control animals and reference group received vehicle (10 ml/kg, p.o.) and diazepam (3 mg/kg, i.p.), respectively. C. sativum and Z. jujuba failed to change sleep parameters. L. angustifolia at doses of 200, 400 and 800 mg/kg shortened sleep onset by 7.6%, 50% and 51.5% and prolonged sleep duration by 9.9%, 43.1% and 80.2%, respectively. Compared with control group the same doses of M. officinalis also decreased sleep onset by 24.7%, 27.5% and 51.2% and prolonged sleep duration by 37.9%, 68.7% and 131.7% respectively. Combinations of L. angustifolia and M. officinalis extracts showed additive effect and it is suggested that a preparation containing both extracts may be useful for insomnia.