M. didyma is an herbaceous perennial forming a clump of erect stems bearing aromatic, lance-shaped or ovate leaves and showy 2-lipped red or pink flowers 3-4cm in length, in one or two dense terminal whorls. Grow in moderately fertile, moist but well-drained soil in full sun or light shade. Protect from excessive winter wet and do not allow to dry out in summer.

The leaves and flowering stems of bergamot are anthelmintic, carminative, diuretic, expectorant, rubefacient and stimulant. An infusion of can be used for the treatment of digestive disorders e.g. flatulent colic and sickness, or as a diuretic to treat urinary disorders. The essential oil can be used to externally for the treatment of rheumatism.

The Oswego tribe of Native Americans used Monarda didyma as a tea on account of its fragrance, which resembles that of bergamot oil (which comes from Citrus bergamia). Austin (2004) reports it was used by the Creeks and Osage to cause perspiration, and to ward off rheumatism by the Alabama, Choctaw, Chickasaw and Creek. A tea made from the leaves was used to relieve headache by the Catawba, and the Osage also used it for pain relief and coughs, chest complaints and fevers. We also grow M. fistulosa, which, when first discovered, was described with an excellent drawing as Origanum fistulosum canadense in Cornut’s Canadensium plantarum historia (1635).

The leaves and young shoot tips can be eaten raw or cooked, for example as a flavouring in salads and drinks. The leaves are used to give the distinct flavour to Earl Grey tea.