The Plant
Lemon balm is a part of the mint family. It is a hardy perennial that becomes bushy and grows powerfully throughout its corner of the garden. Its leaves are gently triangular in shape with sawtoothed edges; its tiny white flowers draw bees.
The Flavor
Lemon-y mint. Decidedly citrus.
Growing Needs
A plant with few demands—light conditions can be from full sun to partial shade. Ideal soil conditions—fairly moist, well drained, moderately fertile.
Grow from seeds, from cuttings, or by dividing the plant’s roots. Mulch the roots well and the plant should survive the winter.
Lemon balm will grow to a height of 2–2½ feet and to that width, as well.
Lemon balm will grow indoors if it gets sun for a least four hours daily, and if it is well watered and well drained.
Harvesting
Clip leaves with scissors or a knife whenever you are ready to use them. They are at their most piquant when they have just been cut.
The leaves do bruise, so handle them gently.
If you can’t use them fresh from the bush, fresh leaves can be stored in a plastic bag in the refrigerator for several days. Or freeze chopped leaves in water in ice cube trays.
Dried leaves quickly lose their aroma and give up much of their flavor-rich oils, but they do retain some hint of lemon and mint.
Cut branches for drying just as the plant begins to bloom, hang them in a dry, airy place for about a week, and then crumble the dried leaves into airtight containers. Over time, the leaves will lose much of their flavor.
Culinary Suggestions
Lemon balm dresses up light, uncooked foods—green salads and fruit dishes. It makes a remarkable tea, served hot or cold. It gives a lift to cooked vegetables, fish, chicken, grains, desserts, and jellies.
Distinguishing Qualities
Lemon balm’s hearty green growth belies its delicately subtle flavor.
It marries naturally with honey to produce a well balanced tea concentrate.
Tips
Heat destroys the oils in lemon balm’s leaves. So add them at the end of your cooking process to retain the leaves’ maximum flavor.
Lemon balm leaves infused with a cup of boiling water and the addition of honey produce much the same effect as old-fashioned lemon-honey cough drops.
Stir chopped lemon balm into any recipe that uses lemon juice. The lemon-y flavor will be enhanced, as will the color, and you will be adding a taste of springtime, also.