Melissa

Description of a melissa

Melissa medicinal – the perennial herbaceous essential oil-bearing plant of family of Yasnotkov reaching up to one meter in height. It treats the most popular aromatic and medicinal plants known to mankind throughout centuries. More than two thousand years ago it grew up in Ancient Rome and added to food for arousing appetite.

Plant rhizome branchy, and a stalk – silnorazvetvlenny with slightly trimmed top. At a melissa ovoid, roundish leaves of dark green color from the upper party and lighter from below. The melissa in June-August the small white or pink flowers collected in bosoms of upper leaves blossoms.

The melissa is distinguished by the strong lemon smell especially pleasant before blossoming which is given it by essential oils. Exactly thanks to a smell the melissa is used as culinary seasoning along with such plants as a sage, a peppermint, a marjoram and rosemary. The lemon smell attracts bees, why a plant and received the Latin name – "A bee star".

East Mediterranean is considered the homeland of a melissa, now it is cultivated practically worldwide.

Structure of a melissa

The melissa has a set of useful properties which are defined being its part:

• Essential oils (from 0,1 to 0,3%) from more than two hundred various connections, the most characteristic of which are geraniol, citral, citronellol, nerol and rhodinal;
• Flavonoids, among which космосиин, апигенин, цинарозид, isoquercitrin, рамноцитрин and лютеолин;
• Tannins;
• Fenilpropanoidami;
• Monoterpenes;
• Macro - and microelements among which there is a potassium, calcium, manganese, magnesium, iron, zinc, copper, selenium, chrome, vanadium, molybdenum, nickel;
• Fenolkarbonovy acids.

Medical use and useful properties of a melissa

Thanks to the medicinal properties the melissa is applied long since in traditional medicine of the different countries.

In the Arab countries the melissa was used at treatment of sincere diseases, epilepsy, apathy, an apoplexy and melancholy. Also it was parts of various "elixirs of life".

One of the known useful properties of a melissa is its calming action. It is applied in case of complaints at pregnancy, at disturbances of periods and hysterics which are inherent generally to women.

As the soothing, spasmolytic and calming a nervous system means a melissa is applied in traditional medicine of Bulgaria. Folk healers of this country, thanks to medicinal properties of a melissa, apply it:

• At treatment of migraine, nervous weakness, sleeplessness, skin rash;
• For arousing appetite;
• As an antiemetic;
• For simplification of gripes which are caused by a delay of gases;
• For poultices and compresses at treatment of furuncles.

The French scientists investigating useful properties of a melissa revealed that the plant possesses calming, anti-spasmodic, strengthening a cardiac muscle and stimulating the central nervous system with properties.

In Poland the melissa is, as a rule, applied as a valerian root analog as sedative.

In the countries of Central Asia broth of leaves is used as diuretic, and also at stomach aches, digestion disturbance, gout and an anemia.

Avicenna, describing medicinal properties of a melissa in "A canon of medical science", wrote that she "helps at obstruction of a brain, invigorates and strengthens heart and eliminates a fetor from a mouth". Often the melissa is appointed as additional therapy for strengthening of a cardiac muscle and at tachycardia attacks.

Infusion from leaves and flowers of a melissa is accepted at an asthma, bad digestion, asthma, sleeplessness, various neuralgia, painful periods, an anemia and also as sudorific and a purgative.

Melissa treats the few plants which children can apply at treatment of arterial hypertension, a diabetes mellitus, cholecystitises, pyelonephritises, children's neurosises, obesity and rheumatism.

The traditional medicine also uses medicinal properties of a melissa. The set of means in the form of aromatic waters, medicinal teas and broths, and also the medicines containing a melissa is issued (for example, Persen, New Passitum, Nervofluks).

Use of a melissa in cookery

Thanks to the gentle refreshing taste and lemon aroma the melissa is widely used as spice for preparation of many dishes. Fresh leaves of a melissa add, having small cut, in salads. Dried leaves of a melissa can be added together with other herbs to meat, vegetable, mushroom and fish dishes. It is organically combined with the dishes containing lemon juice.

As spice a melissa is often applied in house conservation at a pickles of vegetables (tomatoes and cucumbers).

Melissa – an irreplaceable component of various drinks. The dried-up leaves are made as tea, flavor them house kvass, and also added to compotes. Fresh leaves improve taste of a domestic wine and beer.

At use of a melissa as spice should consider that it quickly loses the aroma therefore it is recommended to be added in several minutes until the end of preparation or to strew with it already ready dishes.

Contraindications

Melissa, as well as the drugs containing this plant it is not recommended to apply at individual intolerance and at arterial hypotension.