The plant is a perennial, erect herb, with broad, opposite, pubescent leaves. The dried leaves are used to flavor stews, soups and dressings. Fresh leaves are used in salads. Oil of balm, as well as leaves, has a lemon-like odor. The oil is used to flavor beverages.
Culture is similar to that of mints.
No data are available on production in the U.S., but is very minor.