Leaves of the lemon
balm plant
Melissa
officinalis.
Welcome to the summary page for FabulousFusionFood's Herb guide to Lemon Balm along with all the Lemon Balm containing recipes presented on this site, with 6 recipes in total.
e 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 Lemon Balm as a major herb flavouring.
Lemon Balm, Melissa officinalis is a perennial herb in the Lamiaceae (mint) family that's originally native to Western Asia. It can grow to 120cm tall and bears opposite oval leaves that have a gentle, but distinct, lemony scent. The herb is easy to propagate and grows well in a sunny position. However, it is a prolific self-seeder and can come to dominate a garden if you're not careful.
Lemon balm leaves have very low content of essential oil (less than 0.1%), the composition of which is very complex. Indeed, over 50 aromatic compounds have been identified to date. Citronellal is one of the main ones (and accounts for the lemon scent). The essential oil also contains β-caryophyllene, neral, geranial, citronellol and geraniol. In terms of the origin of the English name 'lemon balm', the lemon part refers to the citrusy lemon-like aroma of the crushed leaves. Balm is actually a diminutive of balsam, a reference to the calming effects of an infusion made from the leaves. The English word balm or balsam derives from the Latin balsamum (literally, the 'balsam tree') which itself derives from a Semitic source (compare the Old Hebrew boshem [בשם] (the Balsam Tree))
Traditionally lemon balm is used as a flavouring in tisane and ice cream, but its most common use is to make herbal teas and it's an excellent addition to any iced tea. It also works as a garnish for many desserts. It can also be added to salads as a flavouring and works well in chicken stuffings.
e 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 Lemon Balm as a major herb flavouring.
Lemon Balm, Melissa officinalis is a perennial herb in the Lamiaceae (mint) family that's originally native to Western Asia. It can grow to 120cm tall and bears opposite oval leaves that have a gentle, but distinct, lemony scent. The herb is easy to propagate and grows well in a sunny position. However, it is a prolific self-seeder and can come to dominate a garden if you're not careful.
Lemon balm leaves have very low content of essential oil (less than 0.1%), the composition of which is very complex. Indeed, over 50 aromatic compounds have been identified to date. Citronellal is one of the main ones (and accounts for the lemon scent). The essential oil also contains β-caryophyllene, neral, geranial, citronellol and geraniol. In terms of the origin of the English name 'lemon balm', the lemon part refers to the citrusy lemon-like aroma of the crushed leaves. Balm is actually a diminutive of balsam, a reference to the calming effects of an infusion made from the leaves. The English word balm or balsam derives from the Latin balsamum (literally, the 'balsam tree') which itself derives from a Semitic source (compare the Old Hebrew boshem [בשם] (the Balsam Tree))
Traditionally lemon balm is used as a flavouring in tisane and ice cream, but its most common use is to make herbal teas and it's an excellent addition to any iced tea. It also works as a garnish for many desserts. It can also be added to salads as a flavouring and works well in chicken stuffings.
The alphabetical list of all Lemon Balm recipes on this site follows, (limited to 100 recipes per page). There are 6 recipes in total:
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| Bärcrostini (Berry-topped Crostini) Origin: Sweden | Lemon Balm Cheesecake Origin: Britain | Sekanjabin Origin: Roman |
| Goosegrass and Wild Greens Soup Origin: Britain | Lemon Balm Vinaigrette Origin: Britain | Valerian Hot Chocolate Origin: Britain |
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