Lemon Balm living happily in my garden under the stems of Rosa Mundi
I love herbs, not only for their culinary use, where they bring a special extra dimension to everyday foods, making the difference between bland and delicious, but also for their ancient uses, as a curative, and how they effect our mood. They are also a connection for us through human history, how they were used, and the powers they were attributed with, has been a significant part of social and religious history. I was always bemused by the dichotomy that led to men, who worked as Monks being revered for their herbal remedies, yet a women who did the same, risked the label of 'Witch' and death.
Pinching the leaves of a Lemon Balm plant, and releasing their essential oils onto your hands, is enough to have me smiling every time I sniff my fingers. One of its first uses was as an antidepressant, it was said to lift a person's mood and alleviate melancholy. Certainly it is very easy to find a recipe for a Tisane for this purpose in many sources on the Internet.
It's also been compared to mint as a digestif, helping to settle indigestion, and relieve bloating and flatulence. I haven't tried it for these purposes, as Ginger is my favourite remedy for an upset tummy, but I am certainly game, so the next time I over indulge, I will give it a whirl.
It is also mooted as a remedy for insomnia, and to be relaxing. Certainly, I find it enjoyable to smell it, and usually enjoyable experiences lead to one feeling less stressed. Lavender is similarly attributed with these qualities.
Lemon Balm's lemony scent and flavour can add a lift to many dishes, working well with chicken and fish and associating well with Basil, Chives, Parsley, Dill and Mint. A simple dish can be made by tossing freshly boiled new potatoes and chopped Lemon Balm Leaves in Mayonnaise. I think one of my favourites has to be Old Fashioned Lemonade though.
Ingredients:
4 unwaxed lemons
4oz golden caster sugar
Generous bunch of Lemon Balm
¼ pint of boiling water
1 pint of chilled/iced still or sparkling water
Method:
Take the lemons, wash and zest using a potato peeler and juice, reversing juice to once side. Place the lemon zest in a heat proof jug.
Tear the leaves from the Lemon Balm and add to the jug along with the golden caster sugar. Pour over the boiling water and stir well, crishing the leaves to help release their essential oils.
Leave to infuse.
Add lemon juice to jug.
To serve, strain through a nylon sieve and then add the chilled water to dilute.
Add lots of ice, and enjoy!
Comments
But thank you, dear friend, for an uplifting of the spirits on this drear, sleep-deprived Monday afternoon. janexxx
I do make tea from it and sometimes a hair rinse. It's one of the few herbs that grows happily in this garden. I think the previous owners wrecked the soil life with weedkillers and artificial fertilisers, so it's taking a long time to get the soil as it ought to be with proper compost etc. It's nice to have one plant that just grows without help.
I did once make Melissa wine, an old fashioned country wine that is very strong and sweet, like a pale sherry, but that was years ago.
lovely photos and I may well make the lemonade in the summer too!
I too have Lemon Balm in my garden - but with uniform, not variegated, leaves. I've never been tempted to eat or drink it but to sniff its scent is wonderfully refreshing. (Good memories go with it too!)
Esther
P.S. I think it would work well if you put a leaf under a Victoria Sandwich cake while it cooked.
Esther
I know that my mom used to grow lemon balm in her garden, and never really knew why she picked it particularly. I just remember pinching those leaves and loving the release of the scent.
Now that I have gotten back here to your neighborhood, I am going to treat myself to a look at your recent posts. (Just today another city friend and I were sitting on a bench in Central Park and I was saying how much I wish to have a garden in my future. Just have to figure out how to find a place....) xo