Lemon Balm
Melissa officinalis · lemon balm · mélisse citronnelle
Lemon Balm: what every chef needs to know
Ask a seasoned cook about Lemon Balm and you will hear about a perennial herb from the mint family native to Southern Europe and Central Asia but now widespread in temperate climate zones. The name "melissa" derives from the Greek word for bee, referring to the nectar-rich flowers that attract bee populations. The light lemony scent and flavour are determined by the essential oils citronellal, geranial and neral, similar to lemongrass but softer and less penetrating. In professional pastry, lemon balm is used for cold desserts, sorbets, tea infusions and herbal liqueurs. In European culinary traditions, the herb is established as a companion to fish, poultry and soft cheeses. The action of lemon balm as a stress-reducing herb (anxiolytic) via GABA receptor modulation has been clinically investigated and forms the basis of traditional medicinal use (EMA HMPC monograph); this goes beyond culinary use but strengthens its position as a functional ingredient in wellness-oriented hospitality.
Lemon Balm: nutritional values per 100g (fresh)
Based on unprocessed product. Source: USDA FoodData Central (schatting op basis van vergelijkbare Lamiaceae-kruiden; geen directe FDC-entry voor Melissa officinalis vers) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (schatting op basis van vergelijkbare Lamiaceae-kruiden; geen directe FDC-entry voor Melissa officinalis vers).
Lemon Balm: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Classic German-Dutch quark preparation with fresh lemon balm, chives and garlic as a fresh summery dip or bread topping.
Lightly fruity sorbet based on a lemon balm syrup infusion, combined with lemon juice for acidity balance.
Grilled or poached salmon finished with a herb butter of lemon balm, lemon zest and sea salt.
Lemon Balm: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
warm sugar syrup to 70°C (do not boil; essential oils evaporate), add fresh lemon balm leaves, steep for 10 minutes and strain. Base for sorbets, cocktails and lemonade.
Always use freshly picked, young leaves; older leaves turn bitter. Add at the last moment for the best colour and aroma.
Chop finely and mix with soft butter, lemon zest and sea salt; ideal with grilled salmon, cod or soft cheeses. Roll in foil and store for up to 7 days refrigerated.
Lemon Balm: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Lemon Balm: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Fresh herb from April–September in Northern Europe; greenhouse cultivation available year-round. Dried available year-round but of significantly lower aroma quality.
Lemon Balm: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Lemon Balm: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Airy peach and orange blossom aromas of Moscato connect with the floral-lemony note of lemon balm; ideal with desserts and sorbets featuring balm.
- Moscato d'Asti DOCG
Light residual sweetness and lime-citrus of Spätlese Riesling complement the refined citrus tone of lemon balm with fish or vichyssoise.
- Mosel Riesling Spätlese
- Rheingau Riesling Spätlese
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Lemon Balm
What is the difference between lemon balm and lemongrass?
Lemon balm (Melissa officinalis) has a softer, more floral citrus profile with mint-like undertones; it is a Northern European herb of temperate climates. Lemongrass (Cymbopogon citratus) has a sharper, more intense lemon aroma from a higher content of citral and is a tropical grass. They are not interchangeable in most recipes.
Can I use dried lemon balm?
Dried lemon balm loses much of its volatile essential oils during the drying process; it is significantly weaker in flavour than fresh. For flavour infusions (syrup, tea) dried is still acceptable; for raw garnish or pastry work, fresh is always necessary.
When do I add lemon balm to a warm dish?
Always at the last moment or after preparation: heat above 70°C (158°F) quickly breaks down the essential oils. Add just before serving or use as a cold garnish; for warm soups or sauces, scatter the balm directly on the plate.
At what temperature should you store Lemon Balm?
Store Lemon Balm at 0-4°C (fresh) or 10-15°C (dried), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Lemon Balm professionally?
The primary professional technique for Lemon Balm is Siropinfusie at 70°C for 10 min. Always verify core temperature with a calibrated probe thermometer.
Does Lemon Balm contain allergens?
Lemon Balm is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
