What can I do with a lot of lemon balm?

Lemon balm can be used in a wide variety of recipes, including herbal teas, lemonades, salad dressings, pesto, desserts, and infused syrups. You can also dry or freeze the leaves to preserve them for use throughout the year. Its mild citrusy flavor makes it a versatile herb that works equally well in sweet and savory dishes.

What does lemon balm taste good with?

Lemon balm pairs beautifully with fruits like strawberries, peaches, and blueberries, as well as with honey, mint, and ginger. It complements fish, chicken, and light pasta dishes in savory cooking. In drinks and desserts, it works wonderfully alongside vanilla, cucumber, and citrus flavors.

How do you make lemon balm tea?

To make lemon balm tea, steep 1 to 2 tablespoons of fresh lemon balm leaves (or 1 teaspoon dried) in 8 ounces of hot water for 5 to 10 minutes. Strain the leaves, then sweeten with honey if desired. This calming herbal tea can be enjoyed hot or chilled over ice for a refreshing drink.

Can you eat lemon balm raw?

Yes, lemon balm leaves can be eaten raw and are safe for most people when consumed in culinary amounts. Raw leaves are commonly added to salads, smoothies, and fruit bowls to impart a fresh, lemony flavor. They are best used young and tender, as older leaves can become slightly bitter.

How do you make lemon balm simple syrup?

To make lemon balm simple syrup, combine 1 cup of sugar and 1 cup of water in a saucepan over medium heat, stirring until the sugar dissolves. Add a large handful of fresh lemon balm leaves, remove from heat, and let steep for 20 to 30 minutes. Strain out the leaves and store the syrup in a sealed jar in the refrigerator for up to two weeks.

What are the health benefits of cooking with lemon balm?

Lemon balm is rich in antioxidants and contains compounds like rosmarinic acid that may help reduce stress, improve sleep quality, and support digestion. Cooking with it allows you to enjoy these benefits in everyday meals and beverages. While Lemon Balm Recipes are generally safe, those taking sedative medications should consult a doctor before consuming it regularly.

Lemon Balm Recipes: 8 Delicious Ways to Use Your Harvest

Lemon Balm Recipes

Lemon balm sparkling mocktail in bright modern kitchen

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These delicate shortbread cookies capture the bright floral essence of lemon balm without losing flavor in the oven. The secret is creaming the fresh herb into cold butter first to protect its volatile aromatics. Finished with a flake of pink Himalayan salt, they are a perfect afternoon treat.

Author: Molina
Prep Time: 15min
Cook Time: 20min
Total Time: 35min
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup (225g) cold unsalted butter
3 tablespoons finely minced fresh lemon balm leaves
1/2 cup (60g) powdered sugar
2 cups (240g) all-purpose flour
Pink Himalayan salt flakes for finishing

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Instructions

Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper.
In a mixing bowl, add cold butter and minced lemon balm leaves. Use your hands or a spatula to work the herb into the butter until evenly distributed. Let sit for 10 minutes.
Add powdered sugar to the butter mixture and cream until just combined.
Gradually mix in the flour until a soft dough forms. Do not overmix.
Press dough into a rectangle about 1/2 inch thick on a lightly floured surface. Cut into rounds or squares, or press into a lined pan for bars.
Place cookies on prepared baking sheet, spacing about 1 inch apart.
Bake for 18 to 20 minutes, until edges are just barely golden.
Remove from oven and immediately sprinkle a tiny flake of pink Himalayan salt on each cookie.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best flavor, use fresh lemon balm leaves harvested before the plant flowers. The butter-herb resting step is crucial to trap the aromatic compounds. Store cookies in an airtight container for up to 1 week.

Nutrition

Serving Size: 2
Calories: 120
Sugar: 4
Sodium: 30
Fat: 8
Saturated Fat: 5
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 12
Fiber: 0
Protein: 1
Cholesterol: 20

Find it online: https://www.saltclarity.com/lemon-balm-recipes/