Lemony Fresh

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Growing conditions: Thrives in a light sandy to gritty soil that retains moisture, but will tolerate clay soil that has been enriched with organic matter to improve drainage. Grow in full sun to light shade where summers are hot. Prune lightly after flowering to help keep plants compact.

Tasty traits: A lemony thyme fragrance with flavor akin to lemon-pepper seasoning laced with thyme. Strip fresh leaves from stem and sprinkle over grilled fish or chicken, buttered corn on the cob, green beans sautéed with almonds, white bean salad with zucchini and olive oil dressing, or toss with potatoes before roasting. Or try it in frittata. 

Lemon basil (Ocimum basilicum ‘Citriodorum’)

Description: A tender annual growing 2 to 3 feet high. Stems are soft and leaves are pale green, delicate and petite compared to sweet basil. ‘Sweet Dani’ has a rounded growth habit; ‘Mrs. Burns’ is more robust with larger leaves than the standard lemon basil. Plant in borders, along walkways, in containers, mingled in the kitchen garden, or any location where you can brush against the plant to release its fragrance as you walk by.

Growing conditions: Best in full sun and rich, moderately moist, well-drained soil. Sow seed in spring after danger of frost has past and nights have warmed and soil temperature has reached 50 degrees. As with other varieties of basil, the leaves of lemon basil will turn black when exposed to temperatures below 38 degrees. Prolong leaf production by pinching out flower spikes as they form.

Tasty traits: Combines the heavenly essence of lemon and fresh basil in its leaves. Add fresh leaves to soups and stews before serving or sprinkle over cooked vegetables. Use on pizza, in sandwiches, over cooked pasta dishes or to dress up desserts. Add a touch of lemon intrigue to fish and chicken or infuse its flavor in dressings and marinades. Or use leaves to make an especially tasty lemony pesto.

Lemon Balm Almond Muffins

Makes 1 dozen

Nutty and nutritious, these muffins can be breakfast on the go or a sweet treat for an afternoon snack.

• 1 cup unbleached flour
• 1 cup rolled oats
• 3/4 cup almond meal*
• 1/3 cup brown sugar
• 1 teaspoon baking soda
• 1/⁄2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh lemon balm (or 1 teaspoon dried)
• 1 egg
• 1/4 cup almond oil
• 1/4 teaspoon almond extract
• 1/3 cup plain yogurt
• 3/4 cup buttermilk
• 1 tablespoon slivered almonds, for garnish (optional)
  * To make almond meal, grind raw almonds in a food processor just until finely ground but before it turns into nut butter.

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