Tuesday eating from your yard tip ~ Lemon balm (Melissa officinalis) is known as the mother’s little helper and the beekeeper’s friend. Infuse lemon balm in a jar of water in the refrigerator overnight to create a calming drink for both mother and children. My oldest grandson showed great instincts when he plucked lemon balm as his stroller passed by. Not only is it a calming herb, but it keeps the mosquitos away.
In the days of old the monasteries created closely held healing recipes for carmelite water, melissengeist tonic and benedictine liqueur all using lemon balm along with other herbs and spices, which people still used today.
I have enjoyed some fine lemon balm infused vodka made by my friend, Alison Krohn. I must admit I mainly drink my lemon balm, but the leaves are also nice addition to spring roll wraps, chopped up in cream cheese, green or fruit salads or baked in sugar cookies or lemon bars. Lemon balm simple syrup livens up cocktails, fruit salad or poured on a warm lavender pound cake. Graham Herbst commented on my lemon balm post back in 2017 that he had chopped lemon balm with cashews, almonds, red peppers, garlic and walking onion bulbs. Sautéed with bacon fat and saffron rice. Delish!
Lemon balm is a prolific herb, so it is wise to use what has been provided for us. How do you eat lemon balm?
