The abundant flowering in July and August takes the form of very decorative erect purplish-blue spikes. Each flower is large enough to produce a noticeable effect on the plates. They are used in herbal tea or with desserts, fruit salads or green salads and fish. As for the leaves, they are picked by cutting stems as needed, as soon as the plant is large enough. You can put a bunch in a glass of water in the refrigerator, which will stay fresh for a few days. The leaves can also be dried for later use, but they must be very dry when picked to prevent them from turning black.
Moldavian lemon balm likes full sun and cool, deep, light soils rich in organic matter. It tolerates partial shade, but flowering will be less abundant there. At the start of cultivation, it requires regular watering, but not excessively, and tolerates dry conditions better when it is well rooted. Be wary of very humid and poorly ventilated sites which will encourage the proliferation of slugs and snails which are very fond of its foliage. It is sown directly in the ground from mid-May to mid-June. The plants are thinned to leave 40 cm between each and grow vigorously to reach between 40 and 80 cm in height.
Number of days for harvest: 80 to 110
