Melissa oficinalis, labiate family
April 18, 2010
| Abstract Title: | Melissa oficinalis, labiate family |
| Authors: | Irina Alexandra Luca, Andreea Barbura, Claudia-Crina Toma |
| Affiliation: | “Vasile Goldis” Western University of Arad, Romania |
| Abstract text: | Description: The root-stock is short, the stem square and branching, grows 30-80 cm high, and has at each joint pairs of broadly ovate or heart-shaped, crenate or toothed leaves which emit a fragrant lemon odor when bruised. They also have a distinct lemon taste. The flowers, white or yellowish, are in loose, small bunches from the axils of the leaves and bloom from June to October. The plant dies down in winter, but the root is perennial. The genus Melissa is widely diffused, having representatives in Europe, Middle Asia and North America. The name is from the Greek word signifying ‘bee,’ indicative of the attraction the flowers have for those insects, on account of the honey they produce. Medicinal Action and Uses: Carminative, diaphoretic and febrifuge. It induces a mild perspiration and makes a pleasant and cooling tea for feverish patients in cases of catarrh and influenza. To make the tea, pour 1 pint of boiling water upon 1 oz. of herb, infuse 15 minutes and allow cooling, then strain and drinking freely. If sugar and a little lemon peel or juice be added it makes a refreshing summer drink. Balm is a useful herb, either alone or in combination with others. It is excellent in colds attended with fever, as it promotes perspiration. Used with salt, it was formerly applied for the purpose of taking away wens, and had the reputation of cleansing sores and easing the pains of gout. John Hussey, of Sydenham, who lived to the age of 116, breakfasted for fifty years on Balm tea sweetened with honey, and herb teas were the usual breakfasts of Llewelyn Prince of Glamorgan, who died in his 108th year. Carmelite water, of which Balm was the chief ingredient, was drunk daily by the Emperor Charles V. Commercial oil of Balm is not a pure distillate, but is probably oil of Lemon distilled over Balm. The oil is used in perfumery. Balm is frequently used as one of the ingredients of pot-pourri. Mrs. Bardswell, in The Herb Garden, mentions Balm as one of the bushy herbs that are invaluable for the permanence of their leaf-odors, which, though ready when sought, do not force themselves upon us, but have to be coaxed out by touching, bruising or pressing. Balm with its delicious lemon scent, is by common consent one of the most sweetly smelling of all the herbs in the garden. Balm-wine was made of it and a tea which is good for feverish colds. The fresh leaves make better tea than the dry. |
| Keywords: | volatile, antioxidant activity, neurologic diseases |
| Presentation type: | Oral |
| Correspondence: | no. 1 Feleacului St., Arad, Romania |
| Email: | trandafirul_rosu18@yahoo.com |
About The Author
