Long Live Lemon Balm: Herb of the Year 2007

(Page 3 of 3)

June/July 2007
By Pat Crocker 
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Gather and use generous amounts of fresh lemon balm leaves and add after cooking whenever possible to maintain the delicate aroma. Cooking lemon balm too long will dissipate its flavor.

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Resources

Carolee’s Herb Farm
3305 South 100 West
Hartford City, IN 47348
(765) 348-3162
www.caroleesherbfarm.com

Crimson Sage Nursery
P.O. Box 83
Orleans, CA 95556
www.crimson-sage.com

Goodwin Creek Gardens
P.O. Box 83
Williams, OR, 97544
(800) 846-7359
www.goodwincreekgardens.com

Richters Herbs
357 Highway 47
Goodwood, Ontario L0C 1A0
Canada
www.richters.com

Triple Oaks Nursery, Florist and Herb Garden
PO Box 385
2359 S. Delsea Drive
Franklinville, NJ 08322
(856) 694-4272
www.tripleoaks.com

Photographer, writer, lecturer and culinary herbalist Pat Crocker loves lemon: As a child, Pat could eat fresh lemons as one might eat an orange. At her home in Neustadt, Ontario, Canada, she puts her ‘pucker power’ to work developing new ways to use the clean citrus flavor of lemon balm in recipes. Her newest book, The Vegetarian Cook’s Bible, will be available later this year. For more information about her, visit www.HerbCompanion.com/contributors.

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  • Billie Taylor-Hurd 5/30/2009 2:03:59 PM

    What a wonderful article about Lemon Balm. It's one of my favorites herbs and grows "really" well in a semi shady spot next to my patio.
    I'd like to submit a recipe for Lemon Tea Bread using Lemon Balm and Lemon Thyme. This fabulous recipe comes from HERBS GARDENS, DECORATIONS, AND RECIPES by Emelie Tolley and Chris Mead

    LEMON TEA BREAD

    ¾ CUP MILK
    1 TABLESPOON FINELY CHOPPED LEMON BALM
    1 TABLESPOON FINELY CHOPPED LEMON THYME
    2 CUPS FLOUR
    1 ½ TEASPOONS BAKING POWDER
    ¼ TEASPOON SALT
    6 TABLESPOONS BUTTER AT ROOM TEMPERATURE
    1 CUP SUGAR
    2 EGGS, BEATEN
    1 TABLESPOON GRATED LEMON ZEST

    BUTTER A 9 X 5 X 3 BREAD PAN. PREHEAT OVEN TO 325.

    HEAT THE MILK WITH CHOPPED HERBS AND LET STEEP UNTIL COOL.

    MIX THE FLOUR, BAKING POWDER, AND SALT TOGETHER IN A BOWL.
    IN ANOTHER BOWL, CREAM THE BUTTER AND GRADUALLY BEAT IN THE SUGAR. CONTINUE BEATING UNTIL LIGHT AND FLUFFY.
    BEAT IN THE EGGS, ONE AT A TIME. BEAT IN THE LEMON ZEST. ADD THE FLOUR MIXTURE ALTERNATELY WITH THE HERBED MILK.
    MIX UNTIL THE BATTER IS JUST BLENDED.

    PUT THE BATTER INTO THE PREPARED PAN. BAKE FOR ABOUT 50 MINUTES, OR UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT DRY.

    REMOVE FROM THE PAN ONTO A WIRE RACK THAT IS SET OVER A SHEET OF WAXED PAPER. POUR LEMON GLAZE OVER THE STILL-HOT BREAD.
    DECORATE WITH A FEW SPRIGS OF LEMON BALM OR LEMON THYME.


    LEMON GLAZE

    JUICE OF 2 LEMONS
    CONFECTIONER’S SUGAR

    PUT THE LEMON JUICE IN A BOWL AND ADD THE SUGAR, STIRRING UNTIL A THICK BUT STILL POURABLE PASTE FORMS.
    POUR THE GLAZE OVER THE HOT BREAD.

    This is a delightful summer bread. Enjoy

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