![]() ![]() In appearance lemon balm looks a lot like mint. Lemon balm has a long history of use in beverages – hot, cold, cordial, fruity, sweet and alcoholic. Even now, contained in a low trough, I keep a vigilant eye for signs of escape. In my student days, it took me a whole afternoon to clear an overgrown bed of the stuff and I vowed never to grow it. My first encounter with lemon balm was not promising. It goes very well with pears and stewed fruit, often replacing some of the sugar needed. In cooking it can be used anywhere where a lemon flavour is called for: salads, veges, fish and poultry dishes, sauces, marinades and fruit dishes. Lemon balm is used commercially to make perfumes, toilet waters and liqueurs. Try garnishing fruit drinks with tiny sprigs or float the pretty variegated leaves in a glass of punch. 17th century writer and gardener John Evelyn described lemon balm steeped in wine as having a ‘cordial and exhilarating effect’, and it was frequently incorporated in cordials and liqueurs. For mild fevers it induces mild perspiration and makes a pleasant and cooling drink. ![]() Its relaxing properties make the tea useful as an evening drink to promote sleep, and it can also be used to treat colic, nausea, poor digestion, nervous headaches and to help prevent colds and flu. It has been used to dispel melancholy, calm the nervous system and as a tonic tea ever since its introduction by the Ancient Turks. Regardless of the claims for extending life, lemon balm tea is recommended. Subtle lemon with a hint of mint and honey. ![]()
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