Using and Growing Lemon Balm

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Using and Growing Lemon Balm

by Brenda Hyde

Lemon Balm belongs to the mint family and looks very similar, with

light green, ridged leaves.

Lemon balm is an easy to care for herb that grows similar to mint. It

likes some shade during the hot part of the day or it will wilt

slightly. I find it very drought tolerant and rarely give it extra

water unless we go quite awhile without rain. In fact, it doesn't

like wet feet, and prefers a loose, fairly fertile soil. It will

tolerate dry soil as well. I harvest my plant at least 3 times each

summer and still have more than I can use with just one plant. It can

be harvested within 2-3 inches from the base of the plant each time

and it comes back with vigor! I've read that in some parts of the

United States it's becoming known as a pest, but I've found that if

you keep it harvested and don't allow it to go to seed it stays under

control.

 

You can divide lemon balm in the spring or fall. You can also take

cuttings in midsummer to bring in for the winter. It can be grown

from seed in the spring, or started indoors in late winter and

transplanted.

 

Lemon balm is not considered an ornamental herb, but I think the

leaves are pretty, and I can't resist grabbing one each time I pass

it to smell the lovely lemon scent. My daughter is three and it's her

favorite plant. I have mine located next to my sage plant, which is

great for snipping both herbs quickly to stuff the cavity of a roast

chicken before cooking.

 

To harvest, cut the whole stems within a few inches of the base of

the plant, gather into groups of 5-6 stems, tie and hang in a warm,

airy location. When dry, strip off the leaves, store in a covered

container and use as needed.

 

A handful of fresh lemon balm and mint make an excellent hot or iced

tea when honey is added. It can be used in place of lemon peel in

recipes. Add it to your favorite sugar cookie dough for a pretty tea

cookie.

 

I think of it as much more than a tea herb! I add it to herbal

vinegars along with dill and nasturtiums for a pleasant variety of

vinegar that can be used in seafood marinades or salad dressings.

 

Roasted Lemon Balm Chicken

Ingredients: Handful of fresh lemon balm leaves, stems removed 1/4

cup or so of fresh sage leaves 1/4 cup (1/2 stick) butter, softened

Salt and pepper, to taste 1 large roasting chicken 1 teaspoon garlic

powder 2 tablespoons olive oil

Preheat oven to 400°. Trim herb leaves from stems; wash and pat dry.

Set sprigs aside. Chop two-thirds of the leaves, and combine with the

butter, salt, and pepper. Rinse chicken and pat dry. Loosen the skin

in several places and insert the herb butter underneath. Rub chicken

with salt, pepper, and garlic powder. Insert the remaining herb

sprigs into the cavity of the chicken. Place breast-side-down in a

roasting pan. Bake 30 minutes, then turn chicken over. Bake about 20

minutes longer. Makes 4 to 6 servings

 

Lemon Lovers Tea

Ingredients: 1/4 cup dried lemon balm leaves 2 tablespoons dried

lemon thyme leaves 1/4 cup dried lemon verbena leaves 1/4 cup dried

lemon geranium leaves 2 tablespoons dried lemon grass leaves 1

tablespoon dried lavender blossoms

Mix all together and use a tsp. or so per cup of boiling water. If

you are missing any of the lemon herbs, just use more of the ones you

do have.

 

Lemon Mint Sun Tea

Ingredients: 1/2 cup mint 1/2 cup lemon balm 1/2 cup chamomile

flowers 3 black tea bags

Place in a gallon container and add cold water to fill the jar. Set

in the sun for several hours. Strain our tea and herbs. Pour over ice

and refrigerate the leftovers. Sweeten with honey or sugar if

desired.

 

Rose and Herb Tea

Ingredients: 1/2 cup dried red rose petals (make sure no sprays were

used) 2 tablespoons dried lemon balm 1 tablespoon dried rosemary

Mix well. Use 1 teaspoon for each cup and pour boiling water over the

herbs, then strain after 5 minutes or so. Sweeten as desired.

 

Lemon Balm Vinaigrette

Ingredients: 3 tablespoons light olive oil 1/8 teaspoon salt 6-8

leaves lemon balm Fresh black pepper to taste 2 tablespoons wine

vinegar

Stack the lemon balm leaves together and roll, then with a very sharp

knife cut thin strips, and then chop finely. Combine with the other

ingredients and serve with steamed vegetables or mixed salad greens.

 

Lemon Orange Cheese Spread

Ingredients: 2 ounces unsalted butter, softened 8 ounces cream

cheese, softened 2 Tbsp. orange marmalade 1 tsp. orange zest 1 Tbsp.

fresh orange juice 3 Tbsp. chopped fresh lemon balm

Blend the butter and cream cheese until smooth. Mix in the other

ingredients. Chill overnight and serve at room temperature.

 

Lemon Astringent

Ingredients: 1 Tbsp. fresh lemon balm 1 cup witch hazel

Combine the ingredients in a jar with a tight-fitting lid. Allow to

steep for 1 week. Strain. Use 1 teaspoon per application with a

cotton ball. Refrigerate if you wish.

 

 

Lemon Herb Butter

Ingredients:

2 tablespoons lemon balm, chopped fine

2 tablespoons thyme, chopped fine

1 cup butter, softened

Cream butter and stir in herbs. Chill for at least 3 hours to allow

flavors to blend. Use with seafood or vegetables.