Cee Balm,
Monarda
spp. flowers..
Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Bee Balm along with all the Bee Balm containing recipes presented on this site, with 4 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Bee Balm as a major edible flower.
Bee Balm, Monarda spp, (also known as horsemint, oswego tea, American Melissa, Fragrant Balm, Gold Melissa, Indian Nettle, Indian Plume or bergamot) is a genus of about 16 species of erect, herbaceous, annual or perennial plants in the Lamiaceae (mint) family of herbs, native to North America. Ranging in height from 20 to 90cm, the plants have an equal spread, with slender and long-tapering (lanceolate) leaves. The leaves are opposite on the stem, smooth to sparsely hairy, with lightly serrated margins, and ranging from 7 to 14cm in length. In all species, the leaves, when crushed, exude a spicy, highly fragrant oil that is described a mix of spearmint and peppermint with oregano, with a scent reminiscent of bergamot orange (hence the common name of 'bergamot').
The most commonly seen and encountered species are Monarda didyma (also known as Bergamot, Scarlet Beebalm, Scarlet Monarda, Oswego Tea, or Crimson Beebalm) which is a hardy perennial plant that grows to 0.7–1.5 m in height, with the stems square in cross-section. The leaves are opposite on the square stems, 6-15 cm long and 3-8 cm broad, and dark green with reddish leaf veins and a coarsely-toothed margin; they are glabrous or sparsely pubescent above with spreading hairs below. It has ragged, bright red tubular flowers 3-4 cm long, borne on showy heads of about 30 together, with reddish bracts. The plant has a long history of use as a medicinal herb by native americans and young leaves can be used, sparingly, to flavour rice and other dishes. The petals are also edible and make brightly-coloured garnishes to other dishes.
The other common species is Monarda fistulosa (Wild Bergamot, Bee Balm), is a perennial plant that forms slender creeping rhizomes and thus commonly occurs in large clumps. Plants are up to 1m tall with a few erect branches. Leaves are 5–8 cm long, lance-shaped, and toothed. Flower clusters are solitary at the ends of branches. Each cluster is about 4cm long and contains about 20–50 pale pink to red flowers. The plant is noted for its fragrance, and is a source of oil of thyme. The young leaves and flowers can be used, sparingly, as both a flavouring and a garnish for other foods.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Bee Balm as a major edible flower.
Bee Balm, Monarda spp, (also known as horsemint, oswego tea, American Melissa, Fragrant Balm, Gold Melissa, Indian Nettle, Indian Plume or bergamot) is a genus of about 16 species of erect, herbaceous, annual or perennial plants in the Lamiaceae (mint) family of herbs, native to North America. Ranging in height from 20 to 90cm, the plants have an equal spread, with slender and long-tapering (lanceolate) leaves. The leaves are opposite on the stem, smooth to sparsely hairy, with lightly serrated margins, and ranging from 7 to 14cm in length. In all species, the leaves, when crushed, exude a spicy, highly fragrant oil that is described a mix of spearmint and peppermint with oregano, with a scent reminiscent of bergamot orange (hence the common name of 'bergamot').
The most commonly seen and encountered species are Monarda didyma (also known as Bergamot, Scarlet Beebalm, Scarlet Monarda, Oswego Tea, or Crimson Beebalm) which is a hardy perennial plant that grows to 0.7–1.5 m in height, with the stems square in cross-section. The leaves are opposite on the square stems, 6-15 cm long and 3-8 cm broad, and dark green with reddish leaf veins and a coarsely-toothed margin; they are glabrous or sparsely pubescent above with spreading hairs below. It has ragged, bright red tubular flowers 3-4 cm long, borne on showy heads of about 30 together, with reddish bracts. The plant has a long history of use as a medicinal herb by native americans and young leaves can be used, sparingly, to flavour rice and other dishes. The petals are also edible and make brightly-coloured garnishes to other dishes.
The other common species is Monarda fistulosa (Wild Bergamot, Bee Balm), is a perennial plant that forms slender creeping rhizomes and thus commonly occurs in large clumps. Plants are up to 1m tall with a few erect branches. Leaves are 5–8 cm long, lance-shaped, and toothed. Flower clusters are solitary at the ends of branches. Each cluster is about 4cm long and contains about 20–50 pale pink to red flowers. The plant is noted for its fragrance, and is a source of oil of thyme. The young leaves and flowers can be used, sparingly, as both a flavouring and a garnish for other foods.
The alphabetical list of all recipes on this site follows, (limited to 100 recipes per page). There are 4 recipes in total:
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| Bee Balm Flower Jelly Origin: Britain | Bergamot, Basil and Almond Pesto Origin: Fusion |
| Bergamot and Cheese Tuiles Origin: Britain | Monarda Syrup Origin: American |
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