Lemon balm 30g

Lemon balm 30g

SKU# FINLEMBAL30

Availability: In stock

£0.00

Mild, lemon-scented leaves grown in the New Forest. A perennial herb from the mint family, lemon balm has a soft citrus fragrance; more cosy and less pungent than lemongrass or lemon verbena. It adds a lovely sharp-sweet note to all sorts of dishes – from tea, syrup and cordial, to a fragrant herb butter for melting over fish, chicken or greens. You could even chuck a handful in the bath for a relaxing aromatic soak!

Quick Overview

Mild, lemon-scented leaves grown in the New Forest. A perennial herb from the mint family, lemon balm has a soft citrus fragrance; more cosy and less pungent than lemongrass or lemon verbena. It adds a lovely sharp-sweet note to all sorts of dishes – from tea, syrup and cordial, to a fragrant herb butter for melting over fish, chicken or greens. You could even chuck a handful in the bath for a relaxing aromatic soak!

How to store lemon balm

Keep in a bag in the fridge for maximum freshness.

How to use lemon balm

Not quite 101 things to do with lemon balm, courtesy of our chef Kirsty…

1. For a lightly flavoured jug of water, ideal for a BBQ, pack a jug with a good bunch of lemon balm, top up with cold water and chill for a few hours or overnight.

2. Make a hot lemon balm tea - simmer the leaves in just enough water to cover them, until the flavour is pronounced enough for your liking. Strain the leaves and stir in a little honey to taste.

3. For an iced tea, pack a jam jar with leaves and cover with boiled water. Seal or cover with a plate and leave until cool. Strain and serve in a long glass with plenty of ice cubes and a sprig of fresh lemon balm, mint or both.

4. Try a few shredded leaves sprinkled on top of granola and plain yoghurt for breakfast.

5. Add a few shredded leaves to a fruit or veg smoothie/juice.

6. Shred and add a few leaves to a fresh fruit salad.

7. Shred and mix (a small amount!) with a little butter, and use to coat fish, chicken, lightly cooked greens or boiled potatoes. It is potent, so use quite sparingly.

8. Pack a sterilised (cold) jam jar ¾ full of leaves. Top up with cider or white wine vinegar, seal with a sterilised non-metallic lid and leave to steep for a couple of weeks. Use the vinegar to make dressings.

9. Make a lemon balm sugar syrup: mix approx. 20g lemon balm leaves, 75g golden caster or granulated sugar and 200ml water. Heat in a small pan until the sugar dissolves. Transfer to a bowl and leave to cool completely. Strain off the leaves.

10. Use lemon balm syrup (above) as
a. A cordial or cocktail mixer
b. To glaze a lemon drizzle cake for an aromatic flourish
c. Drizzle over ice cream
d. Pour a little in the bottom of a glass of prosecco for a lemon balm Bellini
e. Whisk a little into meringue mix or use in ice cream or frozen yoghurt

Grower info

Simon Weir grows organic herbs on the idyllic Turf Croft Farm, near the village of Burley in the New Forest. He has been farming there for over 30 years. In the summer months, with the help of some polytunnels, Simon and his team can grow broad range of fantastically flavoursome organic herbs.

Country of Origin

Grown in the United Kingdom.