100 Capsules ~ 450mg per capsule ~ 2 capsules per serving ~ 50 servings ~ 100% Dried Melissa officinalis Leaf ~ No other ingredients of any kind ~ Freshly ground and encapsulated...
100 Capsules ~ 450mg per capsule ~ 2 capsules per serving ~ 50 servings ~ 100% Dried Melissa officinalis Leaf ~ No other ingredients of any kind ~ Freshly ground and encapsulated when you order ~ Serving Suggestion Serving size: 2 Capsules. Take one to two servings before meals. Make a tea with the contents of 2 - 4 opened capsules of the dried herb and leave to infuse (covered) for 10- 15 minutes. This should be drunk three times a day or when needed. Warning: If you are pregnant, nursing, have any health condition or are taking any medications, it is recommended that you consult your health care practitioner before using herbs, including culinary herbs. KEEP OUT OF REACH OF CHILDREN. Store in a cool, dry place. Do not take this product if the safety seal on the bottle is broken. Common Names: Common balm, lemon balm, melissa, sweet balm; bee balm; heart’s delight; honey plant; Zitronenmelisse, Melisse, Herztrost (German); citronelle, baume, mélisse, Herbe citron (French); melissa (Italian); Sidrunmeliss (Estonian); Badrangbuye, Farandj moschk (Farsi); Sitruunamelissa (Finnish); Mézfû, Orvosi citromfû, Macskaméz, Anyaméhfû (Hungarian); Sítrónumelissa, Hjartafró (Icelandic); Sitronmelisse (Norwegian); Melisa lekarska, rojownik, rojownik lekarski, matecznik (Polish); Melissa limonnaya, Limonnik (Russian); Balsamita maior, Toronjil (Spanish); Citronmeliss, Hjärtansfröjd (Swedish); Melisa, Ogul out (Turkish) Background Fresh lemon balm imparts a subtle lemon flavor and fresh lemon fragrance, making it especially nice for fruit dishes, custards, and tea. Early fresh leaves can be chopped and added to salads; just cut down somewhat on the vinegar or lemon juice. Cut the leaves into slivers and sprinkle over fish or add to poached fruit where a lemony flavor is desired. Lemon balm can be used in stuffings, sauces, or any dish in which you would use lemon thyme. It enhances the flavor of vegetables, light grains, roast chicken, steamed vegetables and fruit salads. Lay fish or chicken over a bed of lemon balm leaves before baking: you won’t need any other seasonings. Stir the minced leaves into cooked rice or into clarified butter for dipping artichoke leaves. Try stuffing a handful of the leaves and some minced green onions under the skin of chicken breasts, then sprinkle with lemon pepper before baking or grilling. Stir chopped fresh lemon balm into plain yogurt and sprinkle with any kind of fresh berries. The minced leaves can be added to a cooked soft custard to pour over fresh fruit. Add the leaves to iced tea or place sprigs of fresh lemon balm in a tall chilled wine glass with white wine; add a splash of sparkling water for a summer spritzer. Spread cream cheese blended with a small amount of mayonnaise on slices of whole-grain bread, then add lots of lemon balm leaves and generous slices of juicy nectarines, strawberries, or peaches. Or try some of the leaves in an omelet with fresh strawberries and creme fraiche. For a late-night soothing tea, steep lemon balm leaves in a cup of boiling water. Stir in honey and lemon juice, to taste. Dried lemon balm is mainly used for tea. For other uses, it’s better to freeze the leaves for later use, packed into plastic bags. They’ll keep well for up to 2 months. Chopping with a knife usually bruises the leaves, causing them to discolor so tear the leaves into small pieces instead. Known as a traditional wine herb, lemon balm is used to flavor many liqueurs Use ½ oz of the fresh leaves late in the boil in a home brewed beer to add a strong lemon scent and flavor. You can read further on the nutritional health benefits of Lemon Balm here.