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Published on March 10, 2016

Lemon Balm

March 10, 2016

Lemon Balm

Farm Market/Growing Season:
June

Buying Tips:
Lemon balm is typically not sold in stores, but grown by a home gardener.

Storage:
Lemon balm is best used when freshly picked. It is possible to store leaves for a few days in the refrigerator. If you want to keep this lemony herb for an extended period of time, combine them with fresh water in an ice cube tray. Store in the freezer and use by dropping a cube in your cooking or tea.

Preparation:
Lemon balm is often used in flavoring ice creams and herbal teas. It is also found in fish and fruit dishes.

Key Nutrients:
Lemon balm is rich in antioxidants.

Complementary Flavors:
Pairs well with fresh herbs and spearmint.


Lemony Avocado Herb Dollop

Ingredients

  • 2 ripe avocados
  • 1/2 cup fresh lemon balm or mint
  • 1 Tbsp fresh lemon juice
  • 1/8 to 1/4 tsp sea salt
  • 1/4 tsp grade B maple syrup (to taste)

Directions

  1. Process in blender or food processor until smooth. Taste and adjust. 
  2. For a fun kick, add a pinch of chili powder or cayenne pepper.

Serving Suggestions: Enjoy with jicama dippers, bok choy scoops or other crunchy vegetables.


Lemony Pesto Sauce

Ingredients

  • 1 clove garlic
  • 1/4 cup walnuts
  • Grated zest and juice of 1 lemon 
  • (for a variation, use fresh orange)
  • 1/2 cup parsley, roughly chopped
  • 2 heaping Tbsps lemon balm leaves, 
  • roughly chopped
  • Pinch of salt
  • 1/2 cup fresh basil leaves
  • 2 Tbsps olive oil
  • 2 Tbsps freshly grated parmesan
  • 2 Tbsps water (more as needed for consistency)

Directions

  1. Purée in food processor until desired texture and consistency.
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