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Lemon balm is a mint with a distinctly lemony scent. Its botanical name Melissa is taken from the Greek word for bee, indicative of the plant's attractive power for bees and useful insects of all kinds. The term "balm" refers to balsam, the ancient world's most important sweet-smelling oils. For thousands of years herbalists used lemon balm to treat any kind of disorder of the central nervous system. John Evelyn wrote: "Balm is sovereign for the brain, strengthening the memory and powerfully chasing away melancholy."
Below are some great recipes below using our organic lemon balm!! Lemon balm is used for settling the stomach and calming the nervous system; for nervous heart, tension and sleep support; and for relaxing spasms of the stomach and intestines. It is useful for nervous stomach, accompanied by burning, heartburn and a feeling of pressure or knots in the stomach. It is sometimes used with other soothing remedies, like marshmallow root and licorice root.
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Try These Fantastic Lemon Balm Recipes!!
Roasted Lemon Balm Chicken - Ingredients: Handful of fresh lemon balm leaves, stems removed 1/4 cup or so of fresh sage leaves 1/4 cup (1/2 stick) butter, softened Salt and pepper, to taste 1 large roasting chicken 1 teaspoon garlic powder 2 tablespoons olive oil Preheat oven to 400° F. Trim herb leaves from stems; wash and pat dry. Set sprigs aside. Chop two-thirds of the leaves, and combine with the butter, salt, and pepper. Rinse chicken and pat dry. Loosen the skin in several places and insert the herb butter underneath. Rub chicken with salt, pepper, and garlic powder. Insert the remaining herb sprigs into the cavity of the chicken. Place breast-side-down in a roasting pan. Bake 30 minutes, then turn chicken over. Bake about 20 minutes longer. Makes 4 to 6 servings
Lemon Lovers Tea - Ingredients: 1/4 cup dried lemon balm leaves 2 tablespoons dried lemon thyme leaves 1/4 cup dried lemon verbena leaves 1/4 cup dried lemon geranium leaves 2 tablespoons dried lemon grass leaves 1 tablespoon dried lavender blossomsMix all together and use a tsp. or so per cup of boiling water. If you are missing any of the lemon herbs, just use more of the ones you do have.
Lemon Mint Sun Tea - Ingredients: 1/2 cup mint 1/2 cup lemon balm 1/2 cup chamomile flowers 3 black tea bagsPlace in a gallon container and add cold water to fill the jar. Set in the sun for several hours. Strain our tea and herbs. Pour over ice and refrigerate the leftovers. Sweeten with honey or sugar if desired.
Rose and Herb Tea - Ingredients: 1/2 cup dried red rose petals (make sure no sprays were used) 2 tablespoons dried lemon balm 1 tablespoon dried rosemaryMix well. Use 1 teaspoon for each cup and pour boiling water over the herbs, then strain after 5 minutes or so. Sweeten as desired.
Lemon Balm Vinaigrette - Ingredients: 3 tablespoons light olive oil 1/8 teaspoon salt 6-8 leaves lemon balm Fresh black pepper to taste 2 tablespoons wine vinegar Stack the lemon balm leaves together and roll, then with a very sharp knife cut thin strips, and then chop finely. Combine with the other ingredients and serve with steamed vegetables or mixed salad greens.
Lemon Orange Cheese Spread - Ingredients: 2 ounces unsalted butter, softened 8 ounces cream cheese, softened 2 Tbsp. orange marmalade 1 tsp. orange zest 1 Tbsp. fresh orange juice 3 Tbsp. chopped fresh lemon balmBlend the butter and cream cheese until smooth. Mix in the other ingredients. Chill overnight and serve at room temperature.
Lemon Astringent - Ingredients: 1 Tbsp. fresh lemon balm 1 cup witch hazel. Combine the ingredients in a jar with a tight-fitting lid. Allow to steep for 1 week. Strain. Use 1 teaspoon per application with a cotton ball. Refrigerate if you wish.
Lemon Herb Butter
Ingredients:
2 tablespoons lemon balm, chopped fine
2 tablespoons thyme, chopped fine
1 cup butter, softened
Cream butter and stir in herbs. Chill for at least 3 hours to allow flavors to blend. Use with seafood or vegetables.
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