Nectar-bearing plants: a comprehensive guide

What are they?

The term melliferous derives from the Latin Mellìferum, meaning honey-producing or honey-bearing (férum).

Plants thus defined produce inflorescences rich in nectar and with characteristics very appealing to pollinating insects, such as very abundant flowering or intense fragrance.

Why it is important to sow melliferous plants

Bees are the queens among pollinating insects: their coming and going from one inflorescence to another allows for plant fertilization and reproduction, in a perfect balance that ensures benefits for all involved. They are also of vital importance for the ecosystem's balance and for the growth of many crops, also essential for human food use.

Unfortunately, pollution, climate change, increasingly frequent and extensive monocultures, and the rampant use of pesticides are dramatically reducing the number of bees, putting this irreplaceable work at risk.

Hence the importance of melliferous plants, to increase the availability of nectar necessary for their survival.

How to sow the mix

The seed mix can be sown in open fields, but also in convenient pots to keep on the balcony. Simply fill them with universal potting soil and place the seeds about half a centimeter deep.

It is important to ensure the soil always remains moist: in the spring months, watering once a week will suffice, then increase the frequency until mid-summer, when daily watering will be necessary.

Some plants germinate quickly, sprouting after just 5-6 days from sowing; for others, you may have to wait up to 20 days: Nature teaches patience and the value of waiting.

When the seedlings have grown, if they are too dense, it will be advisable to thin them out, moving some to other pots, to ensure each has sufficient space for development.

After flowering, do not discard the soil: not all seeds immediately find the right germination conditions, and they might do so the following year.

The plants in the mix, germination and flowering

Calendula - Calendula officinalis

Annual, biennial. Germinates easily and flowers almost all year round.

Grindelia - Grindelia robusta

Perennial. Flowers from the second year, from July until the first cold snaps. Germinates easily.

Borage - Borago officinale

Annual, with spring blooms. Spreads easily.

Nigella - Nigella damascena

Annual. Flowers in June/July. Spreads easily.

Phacelia - Phacelia tanacetifolia

Annual. Flowers between June and August. Spreads easily.

Yellow Mustard - Senapis alba

Annual. Flowers between April and June. Spreads easily.

Dutch Sage - Salvia ostriesfiesland

Perennial. Flowers between May and June and in some years with a second flowering in autumn. Germinates in about 20 days.

Lemon Balm - Melissa officinale

Perennial. Flowers between June and July; in some years with a second flowering in autumn. Does not always germinate easily.

Thyme - Thymus vulgaris

Perennial. Flowers in May-June. Germinates well.

Mountain Savory - Satureja montana

Perennial. Flowers between July and August. Slow to germinate.

Hyssop - Hyssopus officinalis

Perennial. Flowers in June with a second flowering in August/September. Germinates easily.

Anise Hyssop - Agastache anethiodora

Perennial. Flowers in June-July. Germinates easily.

Bird's-foot Trefoil - Lotus corniculatus

Perennial. Flowers between June and August. Good germination rate.

How to use the plants in the mix

Calendula - Calendula officinalis

The quintessential sun flower, Calendula boasts a long herbal tradition thanks to its diaphoretic (promotes sweating), emmenagogic (stimulates menstruation) and antispasmodic properties.

It can be used as an infusion or oily macerate (oleolite): in the latter form, it has pronounced soothing properties and is widely used for all skin problems (abrasions, irritations, eczema…).

The infusion, prepared with 5 grams of flowers in 100 grams of distilled water, is also useful for compresses on inflamed eyes.

Borage - Borago officinale

Stimulates strawberry growth and keeps caterpillars away from tomato plants.

Thanks to its high concentration of minerals, the ash obtained from burning dry stems makes an excellent ecological fertilizer.

Raw leaves, whose flavor resembles cucumber, if harvested during the summer, can be used in cooking to flavor salads, boiled greens, and soups.

Lemon Balm - Melissa officinale

Fresh leaves flavor salads, soups, meat and fish and are excellent ingredients for preparing thirst-quenching aromatic waters. To do this, simply add a few well-washed leaves to a liter of water and let it rest for at least 4 hours. You can also add lemon slices and other officinal herbs (rosemary, peppermint, etc.) to the water.

Thyme - Thymus vulgaris

Traditionally used in cooking to flavor meat and fish, an infusion of its leaves is an effective disinfectant for both the mouth, as a gargle, and for wounds or sores. To do this, steep 3 to 6 grams of leaves in 100 grams of boiling water.

By steeping 9 grams of leaves in 100 grams of boiling water, you get a good invigorating remedy to add to bath water, particularly suitable for convalescents.

Mountain Savory - Satureja montana

Folk pharmacopoeia suggests preparing an infusion with 2-3 grams of leaves per 100 grams of boiling water, to be used for gargles against sore throats, strengthening baths, anti-rheumatic baths, rubs against hair loss, and washes for wounds and sores.

Hyssop - Hyssopus officinalis

To prepare an hyssop infusion, simply steep 4-5 grams of leaves in 100 grams of water. Use for gargles, healing wounds, sprains, and beauty washes for the face.