Lemon Balm

Store fresh lemon balm loosely wrapped in a damp paper towel inside a plastic bag. For longer storage, freeze chopped leaves in water or oil in ice cube trays.

Add fresh lemon balm leaves at the end of cooking to preserve their delicate flavor and aroma.

Muddle lemon balm leaves gently to release their oils for cocktails or infused water.

Chop finely and add to fruit salads, marinara sauces, or baked goods like scones and cakes.

Steep fresh or dried leaves in hot water for a soothing, lemony tea.

Fruits: Berries, peaches, melons, citrus

Herbs: Mint, basil, rosemary

Sweeteners: Honey, sugar, agave

Dairy: Yogurt, cream cheese, ice cream

Beverages: Tea, lemonade, sparkling water, gin, vodka

Savory: Fish, chicken, salads, pasta

Overcooking lemon balm, which can make its flavor bitter and diminish its aroma.

Using dried lemon balm interchangeably with fresh without adjusting quantity (dried is more concentrated).

Bruising the leaves heavily when muddling, which can release bitter compounds.