| 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 |