Lemon Balm recipes

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Lemon Lovers TeaIngredients:

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 TeaIngredients:

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 TeaIngredients:

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 SpreadIngredients:

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 AstringentIngredients:

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 ButterIngredients:2 tablespoons lemon balm, chopped fine2 tablespoons thyme, chopped fine1 cup butter, softenedCream butter and stir in herbs. Chill for at least 3 hours to allow flavors to blend. Use with seafood or vegetables.

 

About the author:Brenda Hyde is an avid gardener, freelance writer, mom and wife. She is also editor of Old Fashioned Living.

 

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