Nothing tastes better or fresher than your own home grown herbs in salads, cooking or even mixed in drinks.
Lemon Balm is a bushy plant of a similar habit to mint in that it can be invasive if not contained. It has a strong lemon flavour and the leaves can be used in cooked dishes, salads and for tea. This herb grows to about 70cm and prefers full sun.
In spring in drills keeping watered if dry. Germination may be erratic. Thin out or transplant when large enough to handle. Grow in good soil, preferably in a sunny position.
Fresh leaves for drying at any time. Pick young leaves before the sun gets too hot.
Lemon balm can be used to make a simple salad dressing for fresh spring greens. Mix 12 lemon balm leaves with 1/3 of a cup of olive oil, 3 tbsp of rice wine vinegar and salt & pepper.