Bergamot, commonly known as Bee Balm, encompasses several species within the Monarda genus, notably Monarda fistulosa (Wild Bergamot). This herbaceous perennial is cherished for its vibrant, tubular flowers and aromatic foliage. Monarda fistulosa typically showcases lavender to pink blooms. It is a species that is a magnet for pollinators, including bees, butterflies, and hummingbirds, making them invaluable additions to pollinator gardens.

Where Can You Grow Bergamot?
Bergamot thrives in Zones 3–9, preferring full sun to partial shade and well-drained soils. It's adaptable to various soil types and is drought-tolerant once established. Ideal for borders, wildflower meadows, and herb gardens, Bergamot adds both beauty and ecological value to any landscape.

History and Historical Uses
Indigenous peoples across North America have long utilized Bergamot for its medicinal properties. The leaves and flowers were traditionally brewed into teas to alleviate colds, fevers, and digestive issues. The plant's antiseptic qualities made it useful for treating wounds and infections. Additionally, its aromatic leaves were used in cooking and as natural insect repellents.

Canadian Zone Information
Zones 8-9: Direct sow seeds in spring after the last frost or start indoors 6–8 weeks prior.
Zones 5-7: Start seeds indoors in early spring and transplant after the danger of frost has passed.
Zones 3-4: Begin indoors and transplant seedlings outdoors once the soil has warmed.

How to Grow and Harvest Bergamot
Planting: Sow seeds on the soil surface and lightly press them in; do not cover, as light aids germination.
Watering: Keep the soil consistently moist until seedlings are established; mature plants are drought-tolerant.
Harvesting: Harvest leaves just before flowering for the best flavor; flowers can be harvested during bloom.
Maintenance: Deadhead spent flowers to encourage continued blooming and prevent self-seeding.

Seed Saving Tips for Future Supply
Collect Seeds: Allow flower heads to dry on the plant; once brown and brittle, collect them.
Clean Seeds: Gently crush the dried heads and separate the seeds from the chaff.
Dry and Store: Ensure seeds are thoroughly dry before storing in a cool, dry place in airtight containers.
Viability: Seeds remain viable for 2–3 years under proper storage conditions.

Certified Organic By
Islands Organics Producers Association (Cert#1962)