Long Live Lemon Balm: Lemon Balm Blends by Rev. Carol A. Ingle (Raven)

[Dept of PMM Artists & things]

Long Live Lemon Balm: Lemon Balm Blends

Herb Blend Uses

3 parts lemon balm, 1 part borage flowers, 1 part spearmint Fruit beverages; steeping in wines; simple syrup for drinks and fruit salads; a stimulating tea

3 parts sorrel, 1 part lemon balm Fresh salads; add to other greens or raw vegetables; salad dressings

Equal parts lemon balm, sweet cicely, lemon-scented geranium leaves Milk puddings, custards, ice cream, fruit cocktails

2 parts sorrel, 1 part lemon balm, ½ part thyme Fish and poultry: use as a rub or stuff the cavity before poaching or baking

Equal parts lemon balm, sweet cicely, lemon verbena Seafood dishes and pasta; flavor rice and grains such as couscous; a light lemon tea

2 parts lemon balm, 1 part orange peel, ½ part rosemary Flavor wines; with honey, a throat-soothing tea

2 parts lemon balm, 1 part each marjoram and thyme Tomato sauces; add to poaching liquid for poultry and fish

Equal parts lemon balm, chervil and sweet cicely Fruit pies, puddings, custards, fruit salads

2 parts sage, 1 part lemon balm, ½ part each thyme Poultry seasoning and marjoram or oregano

2 parts lemon balm, 1part each hyssop and mint Stimulating tea; herbed simple syrup

2 parts lemon balm, 1 part catnip, ½ part German chamomile Sleep-inducing tea

1 part lemon balm, ½ part sweet cicely, ¼ part lavender flowers Relaxing, soothing tea; flavor desserts, baked goods; herbed simple syrup