Lemon Balm Tea - Simple & Soothing

Wednesday, June 26, 2013

Even though we have months of work ahead before our new house is finished enough to really unpack, I am loving living here! I just stepped outside with my honey to enjoy the view of our field at twilight for a minute before the skeeters chased us back inside -- the warm breeze, blinking fairy lights of the fireflies and chorus of frogs filling the sweet-smelling air made me feel both happy and lucky.

One of my recent discoveries is that we have some lemon balm growing.

Lemon balm by Eve Fox, Garden of Eating blog, copyright 2013

Quite a lot of it, actually. In fact, it's taken over all the flower beds along one whole side of the house. But I don't mind because it's just so nice with a lovely minty, lemony smell and the flavor to match.

It turns out that Melissa officinalis is a panacea-type deal. Apparently, lemon balm can be used as a: mosquito repellent, an antiviral (Wikipedia notes in particular that it's effective in treating Herpes), an antibiotic, an anxiolytic or sedative and an antioxidant. It's also said to improve mood and mental performance and to help regulate weight and prevent obesity.

Lemon balm cooler by Eve Fox, Garden of Eating blog, copyright 2013

DAG! All this from a garden weed that requires absolutely no effort on my part to grow. If anything, it's probably going to require some effort to contain...

Just writing this list makes me want to drink a pitcher of the stuff but I'm holding off on making a mad dash for the fridge both because I want to finish this post before I have to go to bed in a few minutes and because, if I did drink a bunch of it right now, I'd need to pee all night long - not worth it!
Drawing by Franz Eugen Köhler, 1897

I have very little time these days so I've just been making a simple tea from it. No exact ratios or amounts required!

All you do is:
1. Pick the leaves - gather a really big bunch - like 4-6 loosely packed cups' worth
2. Wash them in cold water and set aside
3. Boil 6 or so cups of water
4. Submerge the leaves in the boiling water and steep for 5-10 minutes
5. Remove the leaves and pour!

You can then drink it hot (though not in this weather...) or iced.

It tastes good just as it is - there's no need to sweeten it. And that means a lot coming from me since I like sweet beverages a lot - think Mexican Coke and Southern-style sweet tea. But, for some reason, I find the lemon balm tea I've been making quite perfect without any sweetener.

I'm also looking forward to drying a whole lot of this herb in our food dehydrator, Excalibur, to have some serious stores on hand for the winter months. And, perhaps I'll try making a simple syrup with it (you see, the sugar always finds some way to sneak back in there with me) to use in summer spritzers or sorbet. I'll keep you posted.

Lemon balm cooler by Eve Fox, Garden of Eating blog, copyright 2013

Those of you who live near me are welcome to come take some if you don't have access to any. We've got plenty to share.

You might also like:

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

7 comments:

Phoenix said...

Ah yes - the joys of lemon balm - the gift that keeps on giving ... and giving... ;-) I had started a small patch in a contained area a few years back, aware that it related to mint, with the propensity to spread. I would up gifting a potted offspring to a little girl I had staying in my morel. She was bright and inquisitive, and once I had made it clear that she must not sample any leaves or flowers without checking with me first, I introduced her to the joys of herbs. She nicknamed this 'lemonade plant' and was thrilled to have her own to take with her - though in the name of fairness I did warn her parents about its growth potential ;-)

Phoenix said...

Ah yes - the joys of lemon balm - the gift that keeps on giving ... and giving... ;-) I had started a small patch in a contained area a few years back, aware that it related to mint, with the propensity to spread. I would up gifting a potted offspring to a little girl I had staying in my morel. She was bright and inquisitive, and once I had made it clear that she must not sample any leaves or flowers without checking with me first, I introduced her to the joys of herbs. She nicknamed this 'lemonade plant' and was thrilled to have her own to take with her - though in the name of fairness I did warn her parents about its growth potential ;-)

Eileen said...

We also have abundant lemon balm in one of our beds! I think I may dry some of it for tea all winter. but fresh tea sounds like a pretty amazing treat too. :)

Amanda said...

A previous year I was gifted a lemon balm - I made Sprite jelly (lemon balm + lime juice) - it was phenomenal!

Andrea Mynard said...

I love lemon balm too. Just made a cake with lemon balm leaves lining the cake tin for flavour. Your tea looks lovely and is reminding me I haven't made lemon balm tea yet this year - really want to very soon now.

NazParv said...

Eva -- so jealous you have this growing like a weed. it's impossible to get big bunches of herbs like this in the City. You should try using this in place of mint in Iranian Sharbat -- basically, the best drink you could ever have to cool yourself down should you find yourself in a slightly oppressive Middle Eastern country in the summertime. Make a simple syrup or up the ratio of sugar to make an even more concentrated syrup, submerge a big old handful of slightly crushed leaves while syrup is hot and let steep for 10-20 minutes -- till you get flavor but not bitterness. here's the kicker: then add about a tablespoon or so of apple cider vinegar (it's a persian recipe so of course i have no proportions for you, it all just has to be done to taste). Throw syrup, water and ice into a shaker until mixed and chilled and pour into a glass to enjoy. the real way is to actually have teeny tiny cucumber confetti on the bottom -- similar to coconut water w pulp. Enjoy!

Eve Fox said...

That sounds delish, Nazli. Also, you're welcome to come up for the day and pick as much as you can carry. The mulberry tree still has some berries on it but the birds are making short work of 'em and they're not amazing this year - I think we had too much rain for them to be really flavorful and sweet (or it's one theory, at least, I know that's what happens to strawberries). Also, it is now cherry season - great picking over in Hudson at Fix Brothers Family farm!

Wednesday, June 26, 2013

Lemon Balm Tea - Simple & Soothing

Even though we have months of work ahead before our new house is finished enough to really unpack, I am loving living here! I just stepped outside with my honey to enjoy the view of our field at twilight for a minute before the skeeters chased us back inside -- the warm breeze, blinking fairy lights of the fireflies and chorus of frogs filling the sweet-smelling air made me feel both happy and lucky.

One of my recent discoveries is that we have some lemon balm growing.

Lemon balm by Eve Fox, Garden of Eating blog, copyright 2013

Quite a lot of it, actually. In fact, it's taken over all the flower beds along one whole side of the house. But I don't mind because it's just so nice with a lovely minty, lemony smell and the flavor to match.

It turns out that Melissa officinalis is a panacea-type deal. Apparently, lemon balm can be used as a: mosquito repellent, an antiviral (Wikipedia notes in particular that it's effective in treating Herpes), an antibiotic, an anxiolytic or sedative and an antioxidant. It's also said to improve mood and mental performance and to help regulate weight and prevent obesity.

Lemon balm cooler by Eve Fox, Garden of Eating blog, copyright 2013

DAG! All this from a garden weed that requires absolutely no effort on my part to grow. If anything, it's probably going to require some effort to contain...

Just writing this list makes me want to drink a pitcher of the stuff but I'm holding off on making a mad dash for the fridge both because I want to finish this post before I have to go to bed in a few minutes and because, if I did drink a bunch of it right now, I'd need to pee all night long - not worth it!
Drawing by Franz Eugen Köhler, 1897

I have very little time these days so I've just been making a simple tea from it. No exact ratios or amounts required!

All you do is:
1. Pick the leaves - gather a really big bunch - like 4-6 loosely packed cups' worth
2. Wash them in cold water and set aside
3. Boil 6 or so cups of water
4. Submerge the leaves in the boiling water and steep for 5-10 minutes
5. Remove the leaves and pour!

You can then drink it hot (though not in this weather...) or iced.

It tastes good just as it is - there's no need to sweeten it. And that means a lot coming from me since I like sweet beverages a lot - think Mexican Coke and Southern-style sweet tea. But, for some reason, I find the lemon balm tea I've been making quite perfect without any sweetener.

I'm also looking forward to drying a whole lot of this herb in our food dehydrator, Excalibur, to have some serious stores on hand for the winter months. And, perhaps I'll try making a simple syrup with it (you see, the sugar always finds some way to sneak back in there with me) to use in summer spritzers or sorbet. I'll keep you posted.

Lemon balm cooler by Eve Fox, Garden of Eating blog, copyright 2013

Those of you who live near me are welcome to come take some if you don't have access to any. We've got plenty to share.

You might also like:

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

7 comments:

Phoenix said...

Ah yes - the joys of lemon balm - the gift that keeps on giving ... and giving... ;-) I had started a small patch in a contained area a few years back, aware that it related to mint, with the propensity to spread. I would up gifting a potted offspring to a little girl I had staying in my morel. She was bright and inquisitive, and once I had made it clear that she must not sample any leaves or flowers without checking with me first, I introduced her to the joys of herbs. She nicknamed this 'lemonade plant' and was thrilled to have her own to take with her - though in the name of fairness I did warn her parents about its growth potential ;-)

Phoenix said...

Ah yes - the joys of lemon balm - the gift that keeps on giving ... and giving... ;-) I had started a small patch in a contained area a few years back, aware that it related to mint, with the propensity to spread. I would up gifting a potted offspring to a little girl I had staying in my morel. She was bright and inquisitive, and once I had made it clear that she must not sample any leaves or flowers without checking with me first, I introduced her to the joys of herbs. She nicknamed this 'lemonade plant' and was thrilled to have her own to take with her - though in the name of fairness I did warn her parents about its growth potential ;-)

Eileen said...

We also have abundant lemon balm in one of our beds! I think I may dry some of it for tea all winter. but fresh tea sounds like a pretty amazing treat too. :)

Amanda said...

A previous year I was gifted a lemon balm - I made Sprite jelly (lemon balm + lime juice) - it was phenomenal!

Andrea Mynard said...

I love lemon balm too. Just made a cake with lemon balm leaves lining the cake tin for flavour. Your tea looks lovely and is reminding me I haven't made lemon balm tea yet this year - really want to very soon now.

NazParv said...

Eva -- so jealous you have this growing like a weed. it's impossible to get big bunches of herbs like this in the City. You should try using this in place of mint in Iranian Sharbat -- basically, the best drink you could ever have to cool yourself down should you find yourself in a slightly oppressive Middle Eastern country in the summertime. Make a simple syrup or up the ratio of sugar to make an even more concentrated syrup, submerge a big old handful of slightly crushed leaves while syrup is hot and let steep for 10-20 minutes -- till you get flavor but not bitterness. here's the kicker: then add about a tablespoon or so of apple cider vinegar (it's a persian recipe so of course i have no proportions for you, it all just has to be done to taste). Throw syrup, water and ice into a shaker until mixed and chilled and pour into a glass to enjoy. the real way is to actually have teeny tiny cucumber confetti on the bottom -- similar to coconut water w pulp. Enjoy!

Eve Fox said...

That sounds delish, Nazli. Also, you're welcome to come up for the day and pick as much as you can carry. The mulberry tree still has some berries on it but the birds are making short work of 'em and they're not amazing this year - I think we had too much rain for them to be really flavorful and sweet (or it's one theory, at least, I know that's what happens to strawberries). Also, it is now cherry season - great picking over in Hudson at Fix Brothers Family farm!