Lemon balm is a simple and versatile plant that yields a plentiful harvest throughout the growing season. It is also a perennial herb, so it will come back year after year. Proper knowledge of how to grow and harvest lemon balm is very important to reap its full benefits.
This herb has a mild lemon flavour and fragrance, as its name suggests. Put a few leaves into soups and sauces, salads, and vinaigrettes for a subtle citrus flavour. Mix it into marinades for meat, cookie dough, smoothies, herbal butter, jams, and homemade breads. You can even chew on the leaves to freshen your breath! Let’s discuss wonderful uses of Lemon balm:
1. Lemon Balm Tea:
Lemon balm tea is calming and aromatic, and it's simple to make with either fresh or dried lemon balm leaves.
You will need:
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1 cup of water
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1 rounded tablespoon dried lemon balm or 10 fresh lemon balm leaves (Learn how to dry lemon balm at home here.)
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2 tablespoons honey
Pour 1 cup of boiling water into a teapot or infuser and add lemon balm. Allow 10 to 20 minutes for the blend to steep. Add honey after straining. Stir well and serve.
During the steeping process, you can add cloves, lavender, orange zest, mint, or other herbs and spices to this basic recipe.
2. Lemon Balm Lemonade:
This lemonade recipe is tart and sweet for a stronger, zestier, lip-puckering refreshment.
You'll need:
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8 cups of water
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3 cups of fresh lemon balm
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6 lemons, for zest and juice
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¾ cup of honey
In a large pot over medium heat, combine water, lemon balm, and the zest of 6 lemons. Bring to a boil, then remove from heat. Stir in the honey and lemon juice. Allow the mixture to steep until the liquid has completely cooled. Transfer to a pitcher after straining. Refrigerate the lemonade or serve it immediately with ice.
3. Fruity Lemon Balm Shrub
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Shrubs for drinking are concentrated syrups made from fruit, sugar, and vinegar.
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When steeped for a few days to a few weeks, they impart bold, deep flavors when mixed with plain water or seltzer. Because any type of fruit (or combination of fruits) will suffice, it's an excellent way to use up your bumper crop.
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Fruit scraps (apple cores, orange peels, peach pits, and so on) can also be collected for a zero waste brew.
To make, you’ll need:
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Quart sized canning jars
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2 cups of fruit, chopped
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½ cup of lemon balm, chopped
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2 cups of apple cider vinegar
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1 to 2 cups of sugar
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Cheesecloth or fine mesh strainer
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Add the fruit, lemon balm, and sugar to a jar. Mash it up with a wooden spoon to release the juices, then cover with a lid. Place in the refrigerator for 24 hours. Stir in the vinegar thoroughly. Replace the lid and store it in a cool, dark place for up to a month- the longer you leave it, the stronger the flavors will be.
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Strain the mixture through cheesecloth and another clean jar until all fruit bits are removed and the liquid is clear and cloudy. Refrigerate after tightly screwing on the lid. Drinking shrubs have a six-month shelf life.
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Dilute shrubs to taste before serving. Begin with a glass of flat or fizzy water, then add 1 tablespoon of shrub and stir thoroughly.
