17 Best Uses Of Lemon Balm In Your Kitchen

17 Best Uses Of Lemon Balm In Your Kitchen

Lemon balm is one of the most popular herbs that are preferred by many people because it has a lot of benefits. You can turn it into many tasty and delicious dishes to a wide range of interesting drinks. In addition, they also have other uses that not everyone also knows. It is so versatile plant. And in the post today, we want to share 17 best uses of lemon balm in the kitchen that you will be interested in.
17 Best Uses Of Lemon Balm In Your Kitchen
Tea, ice cream, cookies, butter, no bug balm, soap, herbal bath, hair rinse… these are the best uses of lemon balm if you will know the ways to take advantage of it. Most of them use easily make at home and can apply every day. You can grow them at home to can use it at any time when you want. This herb is easy to grow that will provide an abundant harvest throughout the growing season. Each time lemon balm is harvested, the plant will bounce back with even more vigorous growth. Check them out!

#1 Lemon Balm Tea


Calming and aromatic, lemon balm tea is easy to make with either fresh or dried lemon balm leaves. To make this, you will need to prepare the ingredients below: 1 cup of water, 10 fresh lemon balm leaves, 2 teaspoons of honey. Using a teapot or infuser, pour 1 cup of boiling water and add lemon balm. Allow the blend to steep for 10 to 20 minutes. Strain and add honey. Stir well and enjoy it.

#2 Lemon Balm Lemonade


If you want to have other feelings with a stronger, zestier, lip-puckering refreshment, this lemonade recipe is both tart and sweet that is for you. And the ingredients to make include: 8 cups of water, 3 cups of fresh lemon balm, 6 lemons, for zest and juice, ¾ cup of honey. With a large pot on the stovetop, add water, lemon balm, and zest of 6 lemons. Bring to a boil and turn off the heat. Add honey and lemon juice, stirring well. Allow mixture to steep until the liquid has cooled. Strain and transfer to a pitcher. Chill lemonade in the fridge or add ice and serve right away.

#3 Fruity Lemon Balm Shrub


Drinking shrubs are concentrated syrups made from fruit, sugar, and vinegar. To make, you will need: Quart sized canning jars, 2 cups of fruit, chopped, ½ cup of lemon balm, chopped, 2 cups of apple cider vinegar, 1 to 2 cups of sugar, cheesecloth, or fine mesh strainer. Add fruit, lemon balm, and sugar to the jar. Mash it up with a wooden spoon to release juices and screw on the lid. Place in the fridge for 24 hours. Add vinegar and stir well. Replace lid and store in a cool, dark place for up to one month – the longer you leave it, the more intense the flavors will be.

#4 Blueberry + Lemon Balm Kombucha


A flavorful, functional, and fermented beverage, this kombucha recipe is rife with probiotics and antioxidants, thanks to the blueberries and green tea. A teaspoon of fresh lemon balm leaves gives this brew a lovely citrusy note.

#5 Lemon Balm Mead


An infusion of honey and fresh lemon balm, this artisanal mead is given body and character with a slice of lemon strongly brewed black tea and chopped raisins. Ferment, bottle, and allow this brew to rest for at least one month before imbibing.

#6 Lemon Balm – Peach Popsicles


A sweet and sour summer treat, these homemade popsicles are made with fresh peaches, Greek yogurt, milk, sugar, and lemon balm.

#7 Lemon Balm Ice Cream


It’s so much healthier to make ice cream from frozen bananas, which perfectly mimics the creamy richness of heavy creams. Add in some frozen mangoes, fresh lemon balm, almond milk, and a pinch of sea salt, and you can whip up this dessert in just 15 minutes.

#8 Lemon Balm Granita


Similar to sorbet, this icy treat is a simple combination of water, honey, fresh lemon balm, and lemon and lime zest. Once mostly frozen, fluff it up with a fork and serve.

#9 Lemon Balm Cookies


Two tablespoons of fresh, minced lemon balm leaves gives the average sweet cookie a little bite.

#10 Lemon Balm Cashew Pesto


A pesto of a different sort, this creamy and rich version substitutes lemon balm for basil and cashews for pine nuts. Use it on pasta, pizza, sandwiches, and steamed veggies for a jolt of lemony zest.

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