Mother Earth Living

Long Live Lemon Balm: Lemon Balm Blends

By Pat Crocker
June/July 2007
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Herb Blend  Uses 
3 parts lemon balm, 1 part borage flowers, 1 part spearmint Fruit beverages; steeping in wines; simple syrup for drinks and fruit salads; a stimulating tea
3 parts sorrel, 1 part lemon balm Fresh salads; add to other greens or raw vegetables; salad dressings
Equal parts lemon balm, sweet cicely, lemon-scented geranium leaves Milk puddings, custards, ice cream, fruit cocktails
2 parts sorrel, 1 part lemon balm, ½ part thyme Fish and poultry: use as a rub or stuff the cavity before poaching or baking
Equal parts lemon balm, sweet cicely, lemon verbena Seafood dishes and pasta; flavor rice and grains such as couscous; a light lemon tea
2 parts lemon balm, 1 part orange peel, ½ part rosemary Flavor wines; with honey, a throat-soothing tea
2 parts lemon balm, 1 part each marjoram and thyme Tomato sauces; add to poaching liquid for poultry and fish
Equal parts lemon balm, chervil and sweet cicely Fruit pies, puddings, custards, fruit salads
2 parts sage, 1 part lemon balm, ½ part each thyme Poultry seasoning and marjoram or oregano
2 parts lemon balm, 1part each hyssop and mint Stimulating tea; herbed simple syrup
2 parts lemon balm, 1 part catnip, ½ part German chamomile Sleep-inducing tea
1 part lemon balm, ½ part sweet cicely, ¼ part lavender flowers Relaxing, soothing tea; flavor desserts, baked goods; herbed simple syrup
 







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