20 Reasons Lemon Balm Should Grow In Every Garden

Lemon balm is a simple and adaptable plant that can be easily cultivated and can yield a rich harvest during the entire growing season. Being a perennial herb, it will come back year after year.

20 Reasons Lemon Balm Should Grow In Every Garden

To maintain the productivity of your plants, make sure to take cuttings often. Whenever you harvest lemon balm, the plant will recover quickly and grow even more vigorously.

As its name implies, this herb has a mildly lemony taste and scent. To add a subtle citrus flavor to your soups, sauces, salads, and dressings, add a few leaves of lemon balm. It can also be used in meat marinades, cookie dough, smoothies, herbal butter, jams, and homemade bread. Additionally, you can chew on the leaves to freshen your breath.

Keep reading to learn about the various ways you can incorporate lemon balm into your cooking and beyond.

1. Lemon Balm Tea

Lemon balm tea is a soothing and fragrant beverage that can be easily prepared using either fresh or dried lemon balm leaves.

Here are the ingredients you’ll need:

• 1 cup of water
• 10 fresh lemon balm leaves or 1 rounded tablespoon of dried lemon balm (learn how to dry lemon balm at home)
• 2 teaspoons of honey

To make the tea, use a teapot or infuser to pour 1 cup of boiling water over the lemon balm leaves. Allow the mixture to steep for 10 to 20 minutes, then strain and add honey. Stir well and enjoy.

For a more complex flavor, you can add cloves, lavender, orange zest, mint, or other herbs and spices to the mixture while steeping.

         2. Lemon Balm Iced Tea

20 Reasons Lemon Balm Should Grow In Every Garden

Lemon balm iced tea is a fantastic drink that can help you beat the heat on a hot summer day.

Here are the ingredients you’ll need:

• 8 cups of water
• 1 cup of roughly chopped lemon balm leaves
• 2 tablespoons of honey

In a large bowl, combine the chopped lemon balm leaves, boiling water, and honey. Cover the bowl and let the mixture steep for at least two hours. Once steeped, strain the liquid using a fine mesh strainer or cheesecloth and pour it into a pitcher to remove any plant bits.

Stir the tea well and store it in the refrigerator. When ready to serve, pour over ice and garnish with a slice of lemon or lime.

Also read; Growing Sugar Snap Peas – The Perfect Crop To Plant In Early Spring!

         3. Lemon Balm Lemonade

This lemonade recipe is both sweet and tart, making it a great choice for those who enjoy a stronger and zestier flavor.

Here are the ingredients you’ll need:

• 8 cups of water
• 3 cups of fresh lemon balm
• 6 lemons for zest and juice
• 3/4 cup of honey

In a large pot on the stove, add water, lemon balm, and zest of six lemons. Bring the mixture to a boil and then turn off the heat. Add honey and lemon juice, stirring well. Allow the mixture to steep until it has cooled. Once cooled, strain the liquid and transfer it to a pitcher. Chill the lemonade in the refrigerator or add ice and serve immediately.

         4. Fruity Lemon Balm Shrub

Drinking shrubs are syrups made from a combination of fruit, sugar, and vinegar. They are allowed to steep for days or weeks, resulting in concentrated flavors that can be mixed with plain water or seltzer. Using any type of fruit, or even fruit scraps, is a great way to use up excess produce.

Here’s what you’ll need to make your own shrubs:

• Quart-sized canning jars
• 2 cups of chopped fruit
• 1/2 cup of chopped lemon balm
• 2 cups of apple cider vinegar
• 1-2 cups of sugar
• Cheesecloth or a fine mesh strainer

Start by adding the fruit, lemon balm, and sugar to the jar. Mash it up with a wooden spoon to release the juices, and then screw on the lid. Let it sit in the fridge for 24 hours. After 24 hours, add the vinegar and stir well. Replace the lid and store it in a cool, dark place for up to one month. The longer you leave it, the more intense the flavors will be.

When you’re ready to strain the mixture, use cheesecloth or a fine mesh strainer to remove all fruit bits until the liquid is clear and unclouded. Then, screw on the lid tightly and store it in the fridge. Drinking shrubs will last for up to six months.

To serve, dilute the shrubs to taste. Start with a glass of flat or fizzy water, and then add one tablespoon of shrub and stir well.

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