Friday's Herbal - Bee Balm

Today's herb is Monarda didyma, also known as Beebalm, Scarlett Monarda, Crimson Beebalm, Oswego Tea, Horsemint, or Bergamot.  Not to be confused of course with Orange Bergamot, Mentha longafolia, or Lemon Balm, all of which are different plants that may share the same names.  It's a problem with folk names.  I call it Bee Balm.

Bee Balm is Native to Eastern North America; white settlers early on sent the seeds back to Europe and it is now cultivated widely there.  Because the written history I have been able to find on Bee Balm comes from the perspective of European settlers on this continent, I wasn't able to find much - or anything - in the way of lore, just accounts on how the settlers observed Native Americans using the herb.

Bee Balm is a hardy perennial, that grows in clumps, to 3-4 feet.  It's a member of the mint family, which you can see from the square stem.  During July and August this dark green leaved plant is topped with large scarlet flowers.  In your garden you will find Bee Balm being visited by hummingbirds, butterflies, and bees of course!

The oil from Bee Balm contains thymol, which is antiseptic and is an ingredient in commercial mouthwashes.  Traditionally, Bee Balm has been used as a cough and sore throat remedy, to treat nausea, flatulence and menstrual cramps.  The Blackfeet used poultices to treat skin infections and wounds.  They also brewed a tea to treat mouth and throat infections.

In the kitchen, you can use the flowers of Bee Balm tossed in salads, or as a garnish on a plate.  When making apple jelly, add fresh leaves to the mix, then strain them out before boiling down to gel stage.  Add an entire flower head to each jelly jar before sealing.  Doesn't that just sound lovely?  You can also add chopped leaves to duck, pork, or curry dishes, or as a compliment to fresh fruit.

In the garden, Bee Balm is simply a gorgeous border plant that spreads rapidly.  It does best in a sunny spot, with fertile, moist soil, but will withstand a variety of conditions.  You will have most success growing from nursery starts or divisions taken in the spring or fall.  It cross pollinates easily, so seeds may not be true.  After a plant has been in the ground for three or more years, dig it up and discard the center clump.  Replant the sucker shoots growing from the outside of the clump.  Mulch your plants in very cold winter areas.  You can get a second autumn bloom if after the first summer bloom you cut the plant back a bit.  At the end of the season, when the lower leaves start to turn yellow, cut the entire plant down to 1 inch from the ground.

You can harvest the leaves any time for tea making.  Leaves harvested before flowering will have a different flavor from those harvested after the bloom.  To dry the leaves, strip them from the stem and lay them out flat in a warm, shaded location for 2 to 3 days.  If the leaves are not dry after 3 days, then continue the drying process in a very low oven.  Then store tightly covered.

I thought I was running out of herbs in my garden to share with you, but a quick trip around the yard this morning revealed that I still have Rosemary, Lemon Verbena, Feverfew, and Basil.  And who knows, I may have something else lurking about out there that I've forgotten about or lost among the overgrowth!  Maybe hiding under my giant killer tomatoes that ate Salt Lake City:)

Have a beautiful weekend.  I bet school is going to be starting up soon in a lot of places.  Do you have any end of summer camping trips or vacations planned with the family?