Lemon Balm
Kitchen gardening
Lemon Balm
Lemon balm (Melissa officianalis) is a compact, perennial herb with a lemon scent that produces small white flowers in summer. The flowers are filled with nectar which attracts bees, giving it the genus name Melissa (Greek for honey bee).
Planting tips :
- Plant lemon balm in moist, fertile soil in an area that receives morning sun and afternoon shade.
- It can also be grown indoors as a potted herb, providing the pot has adequate drainage.
- It left in the garden, it will self-seed and spread prolifically – you may have to cut it back drastically each year to prevent it from taking over.
- The leaves of lemon balm are best used fresh, straight after picking as they lose their flavour when they are dried.
- The best way to preserve lemon balm leaves is to freeze them with water in ice trays.
Uses :
- Lemon balm has a subtle lemon taste, which is very useful when you want to add a touch of lemon flavour, without it overwhelming the dish.
- Add chopped lemon balm leaves to salads, egg dishes, mayonnaise and marinades for pork and poultry.
- It can also be used as a substitute for sage when stuffing pork, veal, poultry or pasta.
- Lemon balm tea is an excellent digestive drink to serve after a heavy meal. Steep fresh leaves in boiling water and add honey to sweeten if you prefer.
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