Monarda is the Herb of The Year for 1996. You are welcome to use and copy any of the follow International Herb Association materials to promote National Herb Week, May 6-12.
The name Monarda honors the Spanish medical botanist, Dr. Nicholas Monardes of Seville, who wrote his herbal on the flora of America in 1569 in his book JOYFUL NEWS OUT OF THE NEWE FOUNDE WORLDE. He may have called the herb "bergamot" because its leaf scent resembles that of the small, bitter Italian bergamot citrus orange, citrus aurantium bergamia, which produces the oil of bergamot used in aromatherapy, perfumes, and cosmetics. John Bartram of Philadelphia, was instrumental in introducing the plant into England. Bartram collected seeds near Oswego New York in 1743 and sent them to Peter Collinson. They first bloomed in Collinson's garden in 1745 and he named the plant "Oswego Tea" for its point of collection in America.
The common name, Bee Balm, comes from the folk use of the flowers, pounded into a poultice, to ease the pain of bee stings.
A native North American member of the mint family, Monarda (also known as Bee Balm, Bergamot or Oswego Tea) is a hardy perennial which is grown easily from seed, root divisions or nursery stock, making it an ideal plant for children or beginning gardeners. To keep cultivers true, root divisions is the best propagative technique.
Like other mints, Monarda has a square stem. Also characteristic of mints, it can be highly invasive and should be divided and thinned every three years. Because spreading occurs rapidly, plants should be spaced 18-24 inches apart. A piece of edging placed around the plant in the bed can also keep it from wandering via shallow, underground rhizomes. Cut plants back severely when harvesting blossoms to encourage fall blooming.
Drought conditions, combined with high humidity, encourage powdery mildew, to which Monarda is particularly susceptible. Infected leaves should be removed and watering done at the base of the plant to discourage the spread of fungus. Cut back to the ground in the fall and mulch lightly.
Monarda is often used as an ornamental perennial in landscaping. Recommended varieties include:
Monarda didyma - a native to the eastern portions of the U.S.; prefers moist, humus-rich soils and some shade. Will grow to 5 feet tall. Varieties: "Cambridge Scarlet", with bright red flowers; "Alba", with large white flowers; "Croftway Pink", with delicate pink flowers; "Violet Queen", an early bloomer with lavender flowers; "Snow White", with white flowers; and two mildew resistant varieties; "Marshall's Delight", with bright pink flowers; and "Gardenview Scarlet", with red flowers.
Monarda citriodro - also called lemon bergamot or lemon mint, is an annual that bears purple-pink whorls of blooms along its flower stem.
Monarda fistulosa - sometimes called bergamot or horsemint, is adaptable to a wide variety of soils. Found through the midwest, it will tolerate shade or sun, bears beautiful lavender flowers, grows from 3 to 4 feet tall, and blooms from July through September.
Monarda bartlettii - a native to Taulipas Mexico, is a new introduction to the U.S., with very large purple-magenta blooms, and thrives in part shade to full sun in average soil.
Minarda pringlei - blooming atop an 18-inch stalk is another scarlet flower showing great promise for southern gardens. The species was featured in the January 1994 issue of SOUTHERN LIVING MAGAZINE.
Other varieties of Monarda grow in mountainous or near-desert conditions, but all Monarda share the fragrant, spicy, sometimes almost hot oregano-like flavor in their leaves and flowers.
Used as a landscape plant, Monarda combines attractively with such summer blooming perennials as Echinacea (purple coneflower), rudbeckia, moonbeam coreopsis, spiderwort and lavenders.
Although recognized as an asset in the garden landscape, Monarda is often over-looked as a culinary herb and a tisane (herbal tea). The Oswego Indians infused Monarda as a drink and it became a popular tea substitute in New England following the Boston Tea Party. Several native American tribes used Monarda to ease colds and bronchial complaints.
The flavor of Earl Gray tea is often attributed to Monarda, yet, the taste actually originates from the oil of Citrus aurantium bergamia. The plants are unrelated but have similar flavors. To create a mock-Earl Gray tea, steep 2 tablespoons of dried Monarda flowers with a good black tea for 5-7 minutes. A single cup can be made by pouring one cup of boiling water over 2 teaspoons of dried flowers in a tea infuser or strainer. DO NOT BOIL THE FLOWERS. Boiling can evaporate the oils which produce the flavor. It is best to use the flowers for tea, the leaves have a hotter, oregano-like flavor.
The flavor of Monarda combines well with tropical fruits like pineapple, mango and orange. Use flowers and leaves in recipes for chicken, turkey, and pork dishes. Monarda fruit punch is delicious, and the flowers a colourful addition to salads.
Prepare the day ahead by putting all ingredients in the refrigerator to chill. Combine the half gallon of cranberry-raspberry juice and 1 quart of the Bee Balm tea and freeze that amount in ice cube trays or quart freezer container. Freeze for 24 hours before serving time. To serve: Put frozen juice in punch bowl and pour remaining liquid over, adding orange and lemon slices. Add 2 quarts of chilled club soda and float Bee Balm flowers if desired.
Pour rapidly boiling water over Bee Balm flowers. Cover and steep until cool, about an hour. Strain and discard flowers. Chill until ready to use.
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