Monarda, also known as bee balm, is a delicious, beautiful, and perfect addition to the home apothecary. Learn about bee balm varieties, its uses and how to grow it.
Like pink and lavender fireworks, the flowers of Monarda fistulosa explode with color in the heat of a summer afternoon. Picking fresh monarda flowers along the trail to the river is one of my favorite memories of when my kids were young; we used to spend the afternoon gathering these gorgeous flowers, marveling over their unique shape while watching the butterflies and bees as they flitted about, gathering the sweet nectar. Once our baskets were full, we’d treat ourselves with a dip in the cool, refreshing waters of the river, a reward for another job well-done.
Although a handful of monarda species are useful to the herbalist, M. fistulosa is the most widespread, is native to North America, and can be found in most places across the United States and Canada. The genus Monarda was named after the Spanish botanist Nicolás Monardes, who included the herb in his book describing plants of the Americas. However, this herb has been used by Indigenous North Americans as a culinary and medicinal herb since well before Europeans made their way to North America. Because monarda contains both thymol and carvacrol, the scent and flavor of the herb is reminiscent of oregano, and it can be used in similar ways.
Bee Balm Uses
Monarda is considered anti-inflammatory and is a great choice for topical treatment of bug bites, bee stings, and other irritated, itchy conditions. In fact, one of monarda’s common names is bee balm, a testament to its efficacy in treating such ailments. This can be as simple as chewing up a bit of monarda leaf or flower and applying it to the insect sting, or infusing the herb in oil and crafting a salve or lotion for this purpose. Include equal parts plantain leaf and prunella in the recipe for an exceptionally effective treatment.
A tea brewed from the leaves and flowers of monarda is an excellent treatment for stomach upset and digestive issues. The flavor of the tea can be a bit strong, so I recommend balancing the brew with another aromatic herb, such as lemon balm or fennel seed. A bit of honey is also a good idea, since the sweetness will help make the medicine a bit more enjoyable. The same tea is beneficial for congestion issues, a stuffy nose, or a wet, phlegmy cough. Place some fresh monarda in a bowl, pour hot water over the herb, and breathe in the fragrant steam to help ease respiratory complaints.
Cooking with Bee Balm
With a flavor similar to a blend of oregano and thyme, bee balm is right at home as a staple culinary seasoning. Feel free to substitute monarda in any recipe that calls for oregano or thyme – from tomato sauces to roasted and grilled meats, especially chicken and fish. Most often, I use bee balm leaves in the kitchen, but the delicate flower petals are just as flavorful. They add a bit of color and whimsy to a dish, even when used as a simple garnish. Make a tasty marinade using dried bee balm, fresh lemon juice, minced garlic, and olive oil. Add dill to the blend to enhance its fresh, herby flavor. This marinade is especially delicious on shrimp or scallops, but it can be used for salmon, whitefish, or even chicken.
You could also use bee balm in a piccata pan sauce, with butter, garlic, fresh lemon juice, and chicken stock. Substitute the traditional capers with homemade dandelion bud capers for a unique, foraged approach to the dish. I like to add thinly sliced chicken breasts to this recipe. Brown the meat quickly over high heat in a cast-iron pan with some butter, then remove from the pan. Add finely chopped garlic to the pan and cook for a few minutes until soft. Add 1/2 cup chicken stock, 1/8 cup fresh lemon juice, and crushed bee balm leaves. Simmer until reduced by half. Add 6 tablespoons butter and let everything cook down until the sauce reaches the desired consistency. Serve over chicken with chopped fresh parsley, and garnish with a few fresh bee balm flower petals.
Growing and Gathering
Monarda can be found growing along the forest edge, near rivers, in fields, and in spacious full-sun areas. It begins to flower in July and will continue to do so all the way into mid-autumn. Harvest flowers and leaves for fresh use throughout the season, and be sure to collect enough to dry and enjoy into winter as well. To maintain their vibrant color, the flowers need to be dried quickly on screens in front of fans. The flowers can be picked off the plant easily by hand, but bring snips to collect the stems, as they can prove too difficult to break off without accidentally uprooting the entire plant.
Bee Balm Varieties
A few other species of monarda can be found in the wild, as well as a number of cultivars available for purchase through greenhouses. They can all be used interchangeably but will offer slightly different flavor profiles. Scarlet monarda, M. didyma, has a slightly sweeter, more citrus flavor and, as the name implies, deep-red flowers. M. citriodora has a distinct lemon flavor and aroma and is well-suited to sweet culinary applications. These wonderful plants attract bees, butterflies, and hummingbirds to the garden, but they do spread (sometimes aggressively) via rhizome and can quickly take over a garden bed if not well-managed. I suggest planting an annual monarda, such as M. citriodora, for the home garden, as these types are the easiest to control with the least amount of effort.
Kid-Friendly Bee Balm Oxymel Recipe
A tincture made from dried bee balm is an excellent antibacterial topical treatment for acne, or it can be ingested to help soothe a cough, sore throat, or other symptoms of the common cold. Alternatively, you can craft a bee balm oxymel for this same purpose. An oxymel is far more palatable than an herbal tincture and is the ideal choice when crafting medicine for children – or picky adults. Yield: about 2/3 cup.
- 1/3 cup dried bee balm flower tops
- 1/3 cup raw honey
- 1/3 cup apple cider vinegar
Combine all the ingredients in a jar, cover, and shake well. Steep at room temperature for 2 to 4 weeks. Strain out the herbs and store the oxymel in the refrigerator, where it’ll keep for up to 1 year. Take 1 tablespoon as needed.
Excerpted from Herbs in Every Season, copyright 2025, by Bevin Cohen; photographs by Miriam Doan. Cohen is an award-winning author, herbalist, seed saver, educator, and owner of Small House Farm in Michigan.
