Gold-splashed green foliage makes Melissa officinalis Variegata an edible herb that brightens a sunny border or patio container. Crushing the wrinkled leaves releases a strong lemon fragrance, and fresh leaves bring citrus flavor to drinks, salads, sauces, and desserts.
The bushy clumps carry small white flowers in summer. Their nectar draws bees and other pollinators, while a container or regularly deadheaded border planting helps keep self-sowing under control.
Plant in full sun or partial shade in moist, well-drained soil. Water regularly while roots establish, then cut stems back after flowering for a fresh flush of leaves. Trim old top growth in winter.
