Botanical Name: Monarda didyma
Family: Lamiaceae (Mint family)

What We're Growing:
We grow red-flowered bee balm (also called bergamot or Oswego tea) for its striking blooms and potent medicinal value. It’s a native herb that draws hummingbirds, bees, and butterflies.

How We Use It:
Bee balm leaves and flowers are harvested for teas, steams, syrups, and tinctures. The flavor is floral and spicy — similar to oregano with hints of mint and citrus.

Why It’s Good for You:
Bee balm is a diaphoretic, antimicrobial, and respiratory-supporting herb. It’s traditionally used to break fevers, soothe sore throats, and clear congestion.

Its warming nature makes it useful for stagnant digestion and cold-related conditions, while its essential oils (including thymol) provide antimicrobial support internally and externally.

In the Garden:
Bee balm thrives in moist, sunny spots with good airflow. It spreads easily by rhizome, and regular division keeps it healthy. It’s a favorite of native pollinators.

Fun Fact:
Native American nations brewed bee balm as a tea for fevers, colds, and digestive pain — and used poultices of the leaves to treat wounds and skin infections.