Calming Carmelite Waters

vi: Notes from the Brew Room

Calming Calemite Waters

Ann King

To anyone wishing to start or develop a herb garden, I always recommend planting Lemon Balm (Melissa officinalis) It has the ability to engage most of the senses in a gentle and uplifting manner, and it is a real survivor that can tolerate most conditions. Lemon Balm is also reported to lower inflammation, help with panic attacks, low mood, high blood pressure and research has shown positive results against the herpes virus. Its gentle nature enables frequent use, both internally and externally, and a container full is always close to hand at the Brew Room door. So, trying to choose a remedy that illustrates its true strengths is difficult— it is so versatile. It makes a wonderfully uplifting infusion; hot or cold, in a blend or on its own. It makes a refreshing lip balm, effective against cold sores. It makes a useful insect repellent…

In the main, though, Lemon Balm is known as a relaxing nervine, whose leaves are used to calm and soothe the nervous system during periods of mild stress, insomnia, and when feeling frayed. Traditional uses of the herb can be found in most European countries and it was known and used mainly as ‘balm’, or in a nerve tonic, up to the 1800s. Thereafter it became more commonly used in infusions. According to the London Dispensary (1696): An essence of Balm, given in Canary wine, every morning will renew youth, strengthen the brain, relieve languishing nature and prevent baldness. I can’t vouch for the latter but, for a revitalising and cooling alternative herbal infusion, combine three-parts fresh Lemon Balm with one-part dried Rose petals, and one-part Lemon peel and refrigerate overnight.

It doesn’t take much historical digging to unearth glorious old recipes for the tonic known as ‘Carmelite Water’, created by the monks of the same name to help with headaches, nervous dispositions and to encourage blissful sleep. Various adaptations of these recipes have been handed down for hundreds of years, and it can still be purchased as both ‘Karmelitengeist’ and ‘Melissengeist’. Here’s my take on it:

Ingredients- 2 tablespoons Lemon Balm (Melissa officinalis), 1cm piece Angelica stem (Angelica archangelica) to calm the digestion (or 1tsp Celery seeds [Apium graveolens]), 2cm Cinnamon stick (Cinnamomum verum) to ease digestive discomfort, particularly stagnation, 1tsp ground Cloves (Syzygium aromaticum), which contain eugenol to help reduce pain and ease digestive discomfort, 1 tablespoon chopped Lemon peel (Citrus x limon) which is high in antioxidants, 1 tsp Marjoram (Origanum majorana), another nerve tonic, 1 tsp grated Nutmeg (Myristica fragrans) to aid sleep, reduce anxiety and ease digestive discomfort, 400ml vodka Sterilized jar (e.g., Kilner) Sterilized bottle

Method Use a pestle and mortar to grind the dry ingredients, then add them to a sterilized jar containing the vodka. This should be shaken daily for two weeks. Then strain through muslin into a sterilized bottle and allow to stand in a cool, dark place for a further two weeks.

Disclaimer No recipes are intended to replace medical advice and the reader should seek the guidance of their doctor for all health matters. These profiles and recipes are intended for information purposes only and have not been tested or evaluated. Ann King is not making any claims regarding their efficacy and the reader is responsible for ensuring that any replications or adaptations of the recipes that they produce are safe to use and comply with cosmetic regulations where applicable.