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Officinal melissa
Melissa lemongrass
Family:
,Origin:
Europe, Central AsiaPeriod of flowering:
summerColor of the flowers:
yellow, #FFFFFFExhibition:
full sunType of ground:
poor, drained wellAcidity of the ground:
neutralMoisture of the ground:
normal with wetUse:
kitchen garden, solid massHeight:
untilType of plant:
aromatic, medicinal and condiment plantType of vegetation:
long-livedType of foliage:
semi-persistentRusticity:
very rusticPlantation, repotting:
springMethod of multiplication:
sowing or splitting of the tuft in springCut:
no size necessaryInteresting species, varieties:
The kind understands 3 species
- the standard species
- “” with the leaves with gilded spots
Diseases and harmful insects:
resistant to the diseases and the insectsToxicity:
aromatic leaves and flowersMelissa lemongrass is an aromatic, aromatic and medicinal which is known since antiquity. Its flowers are very and carry many stems drawn up and spread out over the circumference. Very broken into leaf, it can reach more than 80 cm height by forming a bush. The leaves are oval and very odorous, they #CF5B74 are sunk on the top and more clearly in lower part. The system is very developed, the flowers which appear from June to September are hermaphrodites, #FFFFFF or #FFE4FD joined together in small clusters inside the armpit of the leaves. Its stem is square.
Melissa likes a ground fresh, fertile, deep, hot and light and she fears the too heavy and too wet grounds particularly. She is sensitive to the wet ground great colds especially and does not like the dryness too a long time. She likes a hot, sunny and sheltered exhibition.
Melissa lemongrass multiplies by sowing and splitting of the tufts in spring. To sow in spring in place, clear up to 50 cm in all directions and sprinkle to facilitate raised it or the recovery if you mend your sowings. Divide the tufts with the autumn or spring into taking the glares or rejections of the circumference. Melissa multiplies often all alone. You will make attention with snails and slugs which attack the starts up.
Use the leaves melissa or dry which you collect in summer to dry them in the shade under ventilated shelter or according to the needs. them finely for the cooked up crudenesses, salads, soups, dishes, sauces, fish, mayonnaises, the marinades, meats etc… Its spiced taste points out that of lemon, the leaves and the flowers get busy out of infusion in normal amount (approximately 5 G for a cup), in bath for relieving. Use the branches in the cupboards to move away the mites and your #FFFFFF will have a pleasant odor.
Did you know?
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Melissa has several names: lemon balm, grass with lemon, melissa lemongrass-pepper of the hives, pepper of the bees, tea of France etc…
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It is at the 17th century that the water of Melissa of Carmelite friars was created by the monks of of Paris.
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That the name comes from the Greek who means bee.
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That it looks after the anxieties, the depressions, nauseas, the stomach cramps and digestions difficult (to get information near specialists for the amounts)
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That it was introduced in France in the Middle Ages and that it comes from Asia Mineure.
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