Lemon Balm
Culinary Use, Storage, & Benefits
Herb Profile: Lemon Balm (Melissa officinalis)
Description
Lemon Balm is known for its namesake lemon scent, which is enough to charm anyone who brushes past it on a hot summer day. A perennial in the mint family, lemon balm offers true cut-and-come-again gifts that keep on giving. When in bloom, the pollinators are all over it!
Nutrition
Lemon balm has a rich cultural history with ancient Greek and Romans, but is especially revered by Arabian herbalists for heart disorders and depression. Indeed, Western herbalists consider it a valuable and tasty nervine which helps to soothe anxiousness and stress when drunk as a tea. The plant has also been shown to inhibit bacteria and virus proliferation when used topically. It's considered cooling, and perfect to drink iced on a hot day!
Storage
Lemon balm likes to be stored like it likes its growing environment: dry and cool. Either place it in a waterproof, airtight container in the fridge and use within 5 days, or simply hang to dry in a cool low-light low-humidity area. I also like to make infused vinegar and tincture with the fresh herb for use in the winter. Make sure to take it down when crisp, and in a paper bag, rub the leaves off the stems with your fingers and jar or bag them up for later use.
Use
Lemon balms unique and distinctive lemony flavor lend itself well to salads and fruit salads, punch, marinades for fish or vegetables, corn, lamb, broccoli, asparagus, and anything you could use a little lemon flavor with!
Fresh: Simply remove the leaves of lemon balm by sliding your thumb and pointer finger down the stem over a bowl. Only do so just before cooking with them, as they will keep better when left on the stem. I also like to fill a small jar with leaves and then fill it to the top with olive oil for salve or lotion. You can do the same with alcohol to make a tincture as well.
Dried: Lemon balm can be easily dried by hanging in a low-light, low-humidity place with good air circulation on the stem. You can also use a dehydrator. We do not recommend drying in an oven, as heat will destroy flavor and color of the herb.
Sources:
Moonwise Herbs
The Gift of Healing Herbs by Robin Rose Bennett
The Rodale Encyclopedia of Herbs by Anna Carr
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!
