Melissa (Lemon Balm) Organic Infusion, 30g

Ingredients: 100% Melissa (Lemon Balm) leaf
Botanical name: Melissa Officinalis
Origin of raw ingredients: France
Country of manufacture: France

Enjoy this fragrant herbal infusion as part of your daily ritual to relax body and mind - naturally.

For a pot (800 ml – 1 liter):

1. Add 2½–4 tablespoons of lemon balm leaves (≈ 6–9 g) to your teapot.

2. Pour freshly boiled drinking water (max. 80°C) over the leaves.

3. Cover and let steep for 5–10 minutes.

4. Strain before serving.


🍵For a single cup (150–250 ml):

1. Use 4 teaspoons (≈ 2–3 g) of lemon balm leaves.

2. Steep for 5–10 minutes, strain, and enjoy.

3. Drink up to 3 cups per day for best results.

Servings per 30 g pack:
- Pot method: Makes about 3–5 full pots (800 ml – 1 liter each)
- Cup method: Makes about 10–15 cups (150–250 ml each)

✨Personal Tip
I always refill the pot after finishing the first infusion. The second brew is lighter, but still wonderfully soothing. Sometimes, I pop it in the fridge overnight for a refreshing chamomile iced tea the next day.

Enjoy this fragrant herbal infusion as part of your evening ritual to relax body and mind - naturally.

- Certified Organic Product
- Certified Organic Agriculture (AB certified)
- Origin of raw materials: France
- Country of manufacture: France

Melissa (lemon balm) leaves - Melissa officinalis

🌿Ancient Origins
Mediterranean beginnings: Lemon balm is native to the eastern Mediterranean and West Asia. Historical evidence suggests it was cultivated by the ancient Greeks and Romans more than 2,000 years ago.

Greek use: The name Melissa comes from the Greek word for "honeybee." Ancient Greeks valued the plant for attracting bees and producing aromatic nectar, and they used it in herbal infusions for nervous tension, digestive issues, and wound care. Hippocrates and Dioscorides both wrote about its soothing effects.

🌿Middle Ages
Monastic medicine: In medieval Europe, lemon balm was widely grown in monastery gardens as part of the “physic garden” tradition.

Monks, particularly the Benedictines, prepared infusions and herbal waters to aid digestion and calm anxiety.

Around the 10th century, the Persian physician Avicenna praised lemon balm for its ability to "make the heart merry" and lift the spirits.

🌿Renaissance & Early Modern Period
In the 14th century, Carmelite nuns in France created the famous “Carmelite Water” - a lemon balm-based tonic infused with other herbs and alcohol - used for headaches, stress, and indigestion.

By the 16th century, herbalists like Paracelsus and John Gerard recommended lemon balm tea as a longevity and vitality aid.

18th–19th Century
Lemon balm infusions were a household remedy across Europe, prescribed for “nervous disorders,” melancholy, and mild insomnia.

Physicians and herbalists also suggested it for digestive comfort, especially after heavy meals.

🌿Modern Times
Today, lemon balm is still valued for relaxation, sleep support, and digestive health.

It remains an approved herbal medicine in many European countries, often used in infusions, tinctures, and capsules.

Scientific studies now confirm many of the calming and digestive benefits that traditional healers observed centuries ago.

30g