As every year, Lemon Balm is growing in profusion in the shade, right up under the walnut tree.
I love Lemon Balm! It’s so bright and cheerful, and it smells so good. Today I harvested a basketful to make Lemon Balm Honey.
That’s a big basket, but there’ll be plenty left to take to market. A member of the mint family, Lemon Balm is joyfully vigorous.
Lemon Balm honey tastes like lemon lollipops wish they could taste. It’s amazing on scones or biscuits, and also in tea–especially Rose hip tea, maybe with some Calendula flowers or Rose petals added. I also had this urge today, while I was cutting up the leaves for the honey, to mix lemon balm honey with cream cheese and spread it on gingerbread or ginger cake. I may try that, when my honey is ready!
My good friend (and Reiki teacher) makes sun tea with fresh Lemon Balm leaves, and sometimes a few sprigs of mint. This beverage uplifts the mood, and is also very cooling and anti-inflammatory, great for those summer days when you feel all hot and bothered (and not in a good way). I plan to try it with lemon balm honey added this summer, just to see what it tastes like.
Want to know how to make herbal honeys? Here’s a great how to article on the making herbal honey, syrups, and cough drops.