Bergamot is another of those herbs occasionally mistaken for a mint, one of its alternative names being Bergamot Mint, but it’s not closely related, although it does share the mint genus’s habit of being invasive. Other names by which it is known are Crimson (or Scarlet) Bee Balm – it’s not closely related to Lemon Balm either – and Oswego Tea. The latin name is Monarda didyma, and it is no relation to Bergamot Orange (from which Bergamot essential oil is produced, which is used to flavor Earl Grey Tea, amongst other things).
Bergamot likes rich, moist soil in dappled shade, although it will cope with full sun. It’s a perennial, so to keep it from getting out of hand, it’s useful to cut the plant right back when it flowers (which is when the therapeutic properties are strongest), which also stops it self-seeding all over the place. The flowers are quite pretty, though, and the source of its attraction to bees, so you may decide just to harvest leaves as you need them. They can be used in salads and other dishes both raw and cooked, and for tea either alone or as an addition to China tea.
For medicinal use, prepare a standard infusion using 3-4 teaspoonfuls of fresh leaves or 1-2 teaspoonfuls of dried to 1 cup of boiling water. Allow to stand for about 10 minutes, strain before use. This infusion can be used to treat painful gas (“wind”) or nausea and other digestive disorders, including parasitic worms and as a diuretic. Bergamot is a good source of thymol, a natural antiseptic, so the infusion can also be used as a mouthwash or gargle for infections of the throat and mouth, and as a breath sweetener. It’s also good for cleaning cuts and grazes.
To avoid dosing yourself with noxious chemicals, it’s important that all herbs used as remedies, including Bergamot, are grown organically. To find out more about growing organic bergamot, visit the Gardenzone.
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