Lemon Balm

Melissa officinalis

Origin: North Africa and the Middle East.

Flavour: Citrusy with hints of mint, fresh and sweet.

Uses: Cookies, bread, tea, vinaigrette, chicken.

Dishes: Roasted chicken with lemon balm, steak with lemon balm, lemon balm pesto, fruit salad with lemon balm, lemon balm cake, tabouli salad with lemon balm, citronfromage (Danish lemon mousse), lemon balm chicken soup, lemon balm vinaigrette, lemon balm gelato, lentils with lemon balm, vegetable soup with lemon balm.

Compliments: Anise, fennel, fenugreek, sage, black pepper, chives, parsley, thyme, rosemary, oregano.

Substitutes for Lemon Balm: Lemon Basil, mint, lemon verbena, lemongrass, lemon thyme.

The fresh citrus flavours of Lemon Balm enhance your recipes in a slightly sweet way with hints of mint. Infuse this delicious herb either via Lemon Balm tea bags or Lemon Balm loose–leaf into your cookies, vinaigrettes, soups or simply for a relaxing cup of tea.