Crush a leaf between two fingers: a scent of lemon escapes at once, softer and rounder than that of the zest. It is the signature of lemon balm, Melissa officinalis, a Lamiaceae cousin of mint, grown in Mediterranean gardens since antiquity.

Its name comes from Greek and means bee: the plant is highly melliferous, and bees visit it assiduously during its summer flowering. Ombelle offers the leaves alone, from organic farming, grown in Bulgaria, France or Morocco. No other ingredient, no flavouring.

The infusion gives a pale yellow-green, limpid liquor. The lemon is present but velvety, without the sharp acidity of verbena nor the brightness of zest; behind it, a herbaceous softness and a roundness that make the cup very easy to drink. The finish is clean and slightly cool.

Naturally caffeine-free, lemon balm finds its place in the evening, at quiet hours. About 3 g of leaves are enough for one cup, 13 to 18 g per litre; the water, at 100 °C, works them for five to ten minutes. It can be drunk on its own, or you can blend your own mix at home with lime blossom or chamomile; a lemon zest or a drizzle of honey suits it well. It also accompanies a fruit salad or a lemon sorbet.

Its dried leaves are fragile and sensitive to light: store them in an airtight, opaque box, in a dry place. You will find them loose leaf at our two addresses, one in Nice and the other in Bordeaux.