Fennel, licorice, lemon balm, coriander… YUM. A delicious backdrop to a delicious beer.
Or simply “balm” in the old recipes. Melissa officinalis is strongly lemony, grows like a weed, and appears to have pretty good anti-microbial properties as well, so a reliable brewing herb, especially in combination with something a bit more bitter, such as yarrow, mugwort, or hops.
My first new experiment worth writing up since last year’s Pennsylvania Native Plant Gruit Beer, where I first tried brewing with sweetfern (Comptonia peregrina) in a big way. This time I combined it with some other reliable brewing herbs for a trans-Atlantic gruit.