Digest Number 1369: Lemon Balm Infused oil

May 3, 2004

I have to say that I haven't. Part of that has to do with the fact that it

isn't very lemony, I think. I would be interested in making other infused

oils maybe lemon grass which is used for cooking in Thailand?? Maybe a

combination of just lemon peel and lemon grass and using THAT for cooking

where a lemony flavor would be appropriate. Mostly the smell of my lemon

balm oil is herby and GREEN. I wonder if I were to put it back through the

blender with fresh leaves and soak and drain and do it again several times

if it would begin to be lemony? I would lose oil in the process because I

don't own a press. I don't think you would be sick if you did cook with it

since people make tea with fresh Lemon Balm all the time both medicinally

and because it tastes nice. Perhaps someone else on the list would know

more than I do on this one?

Serena

At 03:43 AM 5/2/04, you wrote:

>Re: Digest Number 1367: Lemon Balm Infused oil

>

>Dear Serena, Thank you so much for the directions. Do and Can you use this

>for cooking? Thanks. Jan

>-

> " Serena DuBois " <serenadb

>

>Re: Digest Number 1367: Lemon Balm Infused oil

>

> > I want to begin by saying that lemon balm is a weed in my yard. My niece

> > lived with me in 1993-94 and got a packet of mixed wild flower seeds and

May 3, 2004

<<

I wonder if I were to put it back through the

blender with fresh leaves and soak and drain and do it again several times

if it would begin to be lemony? >>

YES, if you infuse the lemonbalm over and over again, with fresh leaves, it will

saturate and you will capture the scent.

It is a very good antiviral, I make a salve with it for herpes sores.

C-M

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