Lemon Balm, Melissa officinalis

This lemon balm was lovingly and organically grown by myself on our homestead in Arizona without herbicides, pesticides or chemical treatments of any kind on the plant or in the soil. The seeds used to grow our lemon balm are organic and non-gmo, and were purchased from a certified organic company. However, I'm not certified as organic.
 
After I harvest the lemon balm, I dry it naturally without using heat to protect the nutrients and benefits of this herb.
 
DIRECTIONS FOR USE: Infuse in hot water for tea; use in cooking; jams; jellies; fruit salads; flavoring fish, poultry or pork; or use in tinctures, oil infusions and vinegar infusions (good with tarragon). You can also infuse as a facial steam, add to bathwater, or make potpourri with it.
 
HISTORY: Used since ancient times to calm the heart and the body. Sacred to the temple of Diana, lemon balm was called “heart’s delight” in southern Europe and the “elixir of life” by the Swiss physician Paracelsus. He believed the herb could completely revive a man, and this view was endorsed by the London Dispensary in 1696, stating: “Balm, given every morning, will renew youth, strengthen the brain and relieve languishing nature.” Lemon balm was reputed to be among the regular morning teas imbibed in the 13th century by Llewelyn, Prince of Glamorgan, who lived to 108 years; while John Hussey, of Sydenham England, died at the age of 116 after 50 years of breakfasting on lemon balm tea with honey. 
 
LEMON BALM: Has a pleasant lemony taste and is from the same family as mint. For more information on Lemon Balm, visit my blog here: https://www.peasbeewithewe.net/post/lemon-balm-benefits
 
DO NOT USE (contraindications): During pregnancy or if you suffer from hypothyroidism, unless under the guidance of a qualified healthcare professional. 
 
Note: This product has not been evaluated or approved by the Food and Drug Administration to treat, cure, or prevent any disease. Please consult your healthcare professional before taking. 
 
Expiration Date: The USDA defines spices as a shelf-stable product and, in the case of spices, they never truly expire. What occurs over time is that the flavor and potency of that spice wanes. Whole spices will stay fresh for about four years, while ground spices run between three and four years. For dried herbs, many will last from one to three years, but it varies depending on the type.
 
One (1) ounce
Packaging measures 3 ½” x 5 ½” when empty and laid flat.
 
Thank you for looking and Peas Bee with Ewe (Peace be with you).
 
Please check out my blogs at: https://www.peasbeewithewe.net/blog
Please check out my Facebook page at: https://www.facebook.com/PeasBeewithEwe/
Please check out my Pinterest page at: https://www.pinterest.com/peasbeewithewe/