Chopped lemon balm leaves make a fantastic addition to flavour, butter, vinegars, oils and dressings.
Only use when it is fresh and at the end of cooking, the flavour tends to be completely lost when dried.
great addition to stuffing for poultry, lamb or pork and a perfect complement to fruit salads, green salads, butters, drinks, sorbets and ices. Lemon balm can also be used in egg dishes, custards, soups and casseroles.
- Works with fish, poultry, stuffing and some vegetables.
- Good with summer drinks and teas. Fresh lemon balm makes an excellent hot or iced tea.
- It can be used instead of lemon peel.
- Add it to vinegar, with dill and nasturtiums for light dressing.
- Mix with Vodka and allow to blend to make Lemon Balm Schnapps.
- Make a lemon balm pesto.
- Use with mushroom dishes or mix with soft cheese
- Lemon balm infusions work well with fish and chicken and turkey dishes.
- Stuffed inside fish cavities, when cooking the lemon balm gives off a delicate lemon flavour to be removed and discarded when cooked.
- Lemon Balm infusions into oils and vinegars make a great addition to salad dressings.
apple, basil, chicken, chives, coconut, cream, dill, mint, mushroom,mushrooms, oily fish, orange, parsley, potato, raspberry, rosemary, salmon, soft cheese,thyme, white fish