Lemon balm

Melissa officinalis

Similar veggies:

Mint, lemon grass, lemon verbena

Other names:

Balm mint

A quick introduction

As the name suggests, this herb has a lemony taste. Lemon balm is part of the mint family, and indeed its leaves look very similar to the ones of the mint plant. You can distinguish the two by rubbing the leaves to release their aroma. Lemon balm is mostly used to infuse tea, but it can be used in a number of other ways to add fresh and citrusy notes to your dishes.

Storage

Store in fridge in a closed container or hang to dry away from sunlight (once dried store in a closed container)

Season

Early spring to early fall

Suggestions for preparation

To create a simple lemon balm tea, chop or bruise the leaves to release their aroma, place in hot to boiling water and allow to infuse for around 5 to 10 minutes. Lemon balm can be used to lighten intensely flavoured meat such as lamb, but also as a fresh, minty and lemony addition to desserts such as cakes and ice cream.

Recipes

Lemon balm and lavender iced tea