Balm

Balm

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.

History: The word Balm is an abbreviation of Balsam, the chief of sweet-smelling oils. It is so called from its honeyed sweetness It was highly esteemed by Paracelsus, who believed it would completely revivify a man. It was formerly esteemed of great use in all complaints supposed to proceed from a disordered state of the nervous system. The London Dispensary (1696) says: 'An essence of Balm, given in Canary wine, every morning will renew youth, strengthen the brain, relieve languishing nature and prevent baldness.' John Evelyn wrote: 'Balm is sovereign for the brain, strengthening the memory and powerfully chasing away melancholy.' Balm steeped in wine we are told again, 'comforts the heart and driveth away melancholy and sadness.' Formerly a spirit of Balm, combined with lemon-peel, nutmeg and angelica root, enjoyed a great reputation under the name of Carmelite water, being deemed highly useful against nervous headache and neuralgic affections.

Many virtues were formerly ascribed to this plant. Gerard says: 'It is profitably planted where bees are kept. The hives of bees being rubbed with the leaves of bawme, causeth the bees to keep together, and causeth others to come with them.' And again quoting Pliny, 'When they are strayed away, they do find their way home by it.' Pliny says: 'It is of so great virtue that though it be but tied to his sword that hath given the wound it stauncheth the blood.' Gerard also tells us: 'The juice of Balm glueth together greene wounds,' and gives the opinion of Pliny and Dioscorides that 'Balm, being leaves steeped in wine, and the wine drunk, and the leaves applied externally, were considered to be a certain cure for the bites of venomous beasts and the stings of scorpions. It is now recognized as a scientific fact that the balsamic oils of aromatic plants make excellent surgical dressings: they give off ozone and thus exercise anti-putrescent effects. Being chemical hydrocarbons, they contain so little oxygen that in wounds dressed with the fixed balsamic herbal oils, the atomic germs of disease are starved out, and the resinous parts of these balsamic oils, as they dry upon the sore or wound, seal it up and effectually exclude all noxious air.

Cultivation: Balm grows freely in any soil and can be propagated by seeds, cuttings or division of roots in spring or autumn. If in autumn, preferably not later than October, so that the offsets may be established before the frosts come on. The roots may be divided into small pieces, with three or four buds to each, and planted 2 feet apart in ordinary garden soil. The only culture required is to keep them clean from weeds and to cut off the decayed stalks in autumn, and then to stir the ground between the roots.

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, allow to cool, then strain and drink freely. If sugar and a little lemonpeel 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-odours, 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.'

'Claret Cup. One bottle of claret, one pint bottle of German Seltzer-water, a small bunch of Balm, ditto of burrage, one orange cut in slices, half a cucumber sliced thick, a liqueurglass of Cognac, and one ounce of bruised sugar-candy.

'Process: Place these ingredients in a covered jug well immersed in rough ice, stir all together with a silver spoon, and when the cup has been iced for about an hour, strain or decanter it off free from the herbs, etc.' (Francatelli's Cook's Guide.)

A bunch of Balm improves nearly all cups.