Lemon balm may be mistaken for mint at first glance. Lemon balm, also known as common balm or mint balm, is a calming herb that belongs to the mint family. Lemon balm grows best in cool weather. In freezing temperatures, it will die back to the ground then regrow from the roots in spring. Lemon balm is cold hardy to -20°F (-28 °C ); it only moderately tolerates heat. Lemon balm grows to 12 to 24 inches (30 – 60cm) tall and wide; it grows in clumps of branched stems with loose terminal clusters of small white to creamy yellow flowers at the top. Plant lemon balm in full sun or, we suggest, in shade, as it tolerates shade. Grow lemon balm in well-drained, sandy loam. However, lemon balm will grow in almost any soil but not very wet soil. It prefers a soil pH of 6.7 to 7.3. Sow seeds indoors about 2 months before transplanting lemon balm into the garden after the last spring frost. Seeds require light to germinate so do not cover them or cover them only lightly with fine soil. Germination will come in about 14 days. Also, sow seed in late summer or fall. Root divisions can be planted at any time during the growing season but will become established quicker in cool weather.  Lemon balm requires regular, even watering. It grows best in slightly moist soil. Lemon balm can be container grown as an annual. Choose a container 6 to 8 inches (15 – 20 cm) deep and wide. Lemon balm has a strong scent of lemon with a touch of mint. Use lemon balm leaves fresh in cooking. Add lemon balm at the end of cooking to impart the best flavor. Fresh or dry leaves make a refreshing, mildly lemony tea. Also, add leaves to lemonade. Infusion from fresh or dried leaves has a cool, citrus taste that calms upset stomachs. Leaves can be stripped from stems and dried on trays in a warm shady place. Harvest nearly mature leaves for drying. Leaves must be dried quickly within two days of harvest or they will turn black. Dried leaves can be stored in an airtight container for about 6 months. Fresh leaves can be frozen.