About Melissa
Run your hands through a cluster of healthy, green melissa leaves (Melissa officinalis) and you will be treated to a fresh, lemony fragrance. Melissa’s bright, unmistakeable scent helps identify the plant’s peppermint-shaped leaves from those of mint plants; but taste its freshly plucked leaves and you might be surprised by its harsh and slightly bitter flavor their aroma.
More commonly known as lemon balm, melissa’s fresh fragrance is created by certain constituents of the plant’s complex essential oil—primarily citronellal, geranial and neral—whereas the taste comes from its natural bitters and tannins. Melissa only contains about 0.3% essential oil, making it one of the most valuable and expensive botanical oils.
Melissa’s natural habitat, climate and even time of harvest all have a strong influence on its overall composition. Tannins such as rosemarinic acid, chlorogenic acid and caffeic acid, as well as flavonoids, supplement the leaves’ essential oils.
The white petals concealed in the leaf axils open from July to August. Take a closer look inside the petals and you will spot the plant’s ‘lip’ which is typical of labiates, the family to which melissa belongs. The petals smell honey-sweet, especially in contrast to the lemony leaves.