Bee Balm

Monarda didyma, known as crimson beebalm, Oswego tea, or bergamot, is a North American aromatic perennial herb in the family Lamiaceae. It produces distinctive shaggy scarlet flower heads beloved by pollinators and has a long history of culinary and medicinal use among North American indigenous peoples. Despite sharing its common name with bergamot citrus, it is entirely unrelated. It thrives in a sheltered, well-drained position in full sun to partial shade.

Growing

Sow seeds indoors at a shallow depth of 0.2 cm on a bright windowsill once soil temperatures reach 20–24 °C. Seeds are light-dependent germinates — do not cover deeply. If germination fails, cold-stratify by placing the sown tray in a refrigerator for 2–3 weeks, then return to warmth. Germination takes 14–28 days. Start seeds approximately 10 weeks before transplanting outdoors. Space plants 60–80 cm apart in rows 70–90 cm apart. Alternatively, cold-sow directly outdoors.

Care

Keep soil evenly moist but never waterlogged; the plant tolerates brief dry spells once established. Feed with a balanced fertiliser once growth resumes after winter. Divide clumps every 2–3 years when the centre becomes woody to maintain vigour. Deadhead spent flowers to prolong blooming. In exposed sites, provide wind shelter to prevent lodging of the tall stems.

Harvest

Harvest young leaves once stems are well established, cutting individual leaves or small stem tips. Flowers are ready when fully open and shaggy — pick them as they reach peak colour. Both leaves and flowers can be harvested continuously throughout the blooming period without harming the plant. Stop leaf harvest once night temperatures drop consistently below 5 °C.

In the kitchen

Brew fresh or dried leaves as a fragrant herbal tea with a bergamot-like flavour. Add young fresh leaves to salads for an aromatic lift. Use the colourful flower heads as an edible garnish on salads, desserts, and drinks. The leaves also pair well with fruit dishes and can be used to flavour sauces and marinades.

Storing

Dry leaves by hanging bunches in a warm, well-ventilated space away from direct light; store dried leaves in airtight jars for up to 12 months. Fresh leaves keep in the refrigerator for 3–5 days wrapped in a damp cloth. Flowers are best used immediately but can be refrigerated for 1–2 days. Dried flowers retain colour well and can be stored in airtight containers for decorative or culinary use.