Lemon balm is a bushy perennial herb with oval, lemon-scented leaves with scalloped edges, and leafy spikes of creamy-white or pale purple flowers in summer. Fresh or dried leaves can be used to make herb teas, while leaves will give a lemony kick to salads, sauces, vinegars and fish dishes – they are best used fresh, rather than cooked. Dried leaves are added to potpourris and herb pillows.
Supplied in a 9cm pot.
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