Melissa, balm, or lemon balm (Melissa officinalis), is a perennial herb of the mint family, native to southern Europe. In this country it has long been cultivated in gardens, from which it has escaped and now grows wild in many places in the eastern United States. The leaves of balm are widely used for culinary flavoring, and the leaves and flowering tops are used in medicine. The volatile oil distilled from the plant is said to be used in perfumery and also for flavoring.

Balm grows readily on any good garden soil and is easily propagated from seeds, cuttings, or by division. The seeds may be sown in the open early in the spring, but owing to their small size it is best to sow them in shallow flats in a greenhouse or in a hotbed. The soil should be well fined and the seeds sown thinly on the surface of the soil, which is then firmed with a float or a small board. When well up, the seedlings should be transferred to deeper flats, and when 4 or 5 inches high they may be transplanted to the open and set about a foot apart in rows spaced to suit the cultivation to be given. Cultivation should be frequent and sufficient to keep the soil about the plants mellow and free from weeds.

When the plants are in full flower the crop can be cut with a scythe, or with a mower if the herb is to be used for distillation. For preparing the crude drug only the flowering tops are collected, the coarse, stemmy portions of the herb being rejected. The leaves and tops are dried in the shade in order to preserve the green color.

Yields at the rate of about 1,800 pounds of dry herb per acre have been obtained, but if only the flowering tops are collected the yield will be very materially less. The prewar price paid to collectors for the leaves and tops ranged from 3 to 4 cents a pound. In June, 1920, the price for the leaves was 15 cents a pound.