Primum Ens Melissa - Labora 01

Once we have assembled all the basic equipments, such as airtight glass jars, distillation train set and have procured our source of potash, alcohol and melissa officinalis, we can then get down to work.

Besides ensuring our equipment are all properly cleaned and dried, the first step is to deliquesce our tartar. This can be done in 2 ways as follows

1. Pour a thin layer of potash, about half an inch high, unto a clean shallow porcelain dish of 2 inch in height and leave it in a dust-free corner overnight. The potash will absorbed the moisture from the humid atmosphere, and in the morning you can simply pour what is collected in the porcelain dish into an airtight glass jar. Repeat until you have accumulated at least 500ml of deliquesced tartar.
2. Pour about 500ml of distilled water into a clean airtight glass jar, and add the potash by the spoonful until it is fully saturated. When potash is mixed with water, it will cause an exothermic reaction, so please be careful. The solubility of the potash in water is 112g/100ml at 20 °C.

We would recommend that the deliquescing of the tartar be done in advance, prior to gathering your fresh Melissa Offinalis. We also recommend that you try out the 2 methods above, for comparision. Once you have your required amount, keep it airtight. This is important.

Once you have the deliquesced tartar, the next step is to rectify your alcohol. It will take at least 3 to 5 careful and patient distillations to achieve a strength of 96% to 98%. We will require at least 1 litre of rectified spirit, so ensure you have procured enough alcohol. Likewise, this must be kept in an airtight glass jar and stored in a cool place.

Now that we have our solvent and menstruum with which to extract the ens, we will now gather our melissa officinalis. Gather as much as you can, choose the green and healthy leaves and work fast. This is preferably done in the morning before noon, to ensure the volatile principles do not all evaporate under the hot noon Sun.

The leaves are then quickly pulped and as finely as you can, either in a mortar or a food processor. We will have to work quickly as well in this. As soon as the leaves are pulped, put them into the airtight jar of deliquesced tartar until you have at least an inch of deliquesced tartar above the leaves and add a couple more spoonful of potash to ensure maximum strength of the solvent.

Place the jar near somewhere warm, undisturbed and preferably around 30°C. Leave it to macerate for at least 24 to 48 hours.

Newly macerated Melissa Offinalis in deliquesced tartar