Herb guide

Growing bee balm for tea (Monarda)

*Monarda* is one of the rare plants that straddles the boundary between ornamental perennial and useful culinary herb convincingly. The flowers and leaves of both *M. didyma* (scarlet bee balm) and *M. fistulosa* (wild bergamot) have been used for tea since long before European settlement of North.

Monarda is one of the rare plants that straddles the boundary between ornamental perennial and useful culinary herb convincingly. The flowers and leaves of both M. didyma (scarlet bee balm) and M. fistulosa (wild bergamot) have been used for tea since long before European settlement of North America. The Oswego people of New York introduced European colonists to M. didyma as a tea substitute during the colonial boycott of British tea, per historical accounts documented by Cornell Cooperative Extension.

I don't grow bee balm in my Melville garden. The deer pressure on Long Island is significant, and bee balm is reportedly browsed, though I have seen it thriving in fenced gardens nearby. This guide is sourced from Extension publications.

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Species and cultivar selection

Per NC State Extension, two species are most commonly grown:

For culinary tea use, M. fistulosa has a cleaner, more floral flavor that is preferred by many herbal tea growers. M. didyma produces a stronger flavor closer to oregano.

Powdery-mildew-resistant cultivars (per Penn State Extension):

Starting with resistant cultivars is not optional in humid-summer climates like the Mid-Atlantic and Northeast.

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