Cooking With Lemon Balm

If you want to start experimenting with herbal teas, lemon balm is probably the best herb to begin with. The taste is very mild and lightly lemony and it is soothing and calming.

Make a quick cup of tea using two or three sprigs of lemon balm, pour over boiling water, and let it draw for five to ten minutes, strain and add some honey (optional). If you are really tearing your hair out, drink a cup three times a day. Or make a cup of rooibos tea and add the same amount of lemon balm.

It is also very nice as an iced tea, especially during the hot midsummer months, and has just the same calming effect. Besides being a quick pick-me-up tea or iced drink it can also be a delicious addition to fruit salads, fruit drinks and even fresh salads. Tear the fresh young leaves for use in salads or chop them fine and scatter of steamed vegetables.

The lemon-mint flavour complements Thai dishes and stir-fry's and it goes especially well with fish and chicken. Try using it in delicate sauces, stuffings, marinades and even salsas. Or make a balm butter and serve over poultry or fish.

Because the flavour is so delicate you can use generous amounts and it is best added about 10 to 15 minutes before serving to cooked dishes.

Matches Made in Heaven
Balm goes well with apples, apricots, soft cheeses, chicken, courgettes (baby marrows), eggs, figs, fish, melon, mushrooms, nectarines, peaches, peas and tomatoes.

Flavour Pals
Balm enjoys the company of chervil, chives, dill, fennel, ginger, marjoram, mint, nasturtium, and parsley.

Recipe: Lemon Balm Butter
Cream together:
100g softened butter
1 tbsp finely chopped fresh balm leaves
a squeeze of lemon juice
freshly ground white pepper

Serve on grilled fish or veal steak, or use to spread on chicken, fish or veal before grilling, or to butter bread for chicken or fish sandwiches.

Recipe: Orange Salad with Lemon Balm
4-6 oranges
2 green peppers
4 tbsp French salad dressing
2 tbsp finely chopped balm

Peel oranges, removing pith and pips. Slice wedges in half lengthwise and arrange in a shallow dish with thin slices of green pepper. Mix salad dressing and chopped lemon balm and allow salad to marinate for 1-3 hours before serving with roast poultry.

Source: The Seasoned Chef

Comments

[Maribeth]

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