Lemon balm, also known as balm mint, is an herb great for making tea and flavoring dishes. In recipes that call for lemon peel, lemon balm can be a substitute. Lemon balm can be incorporated into a variety of foods from soups to cookies.
Cutting instructions: Harvest lemon balm just as you would mint by taking a few sprigs from different parts of the plant.
Roasted Lemon Balm Chicken
- ¼ cup lemon balm leaves, divided
- ¼ cup fresh sage leaves, divided
- ¼ cup softened butter
- salt and pepper to taste
- 1 whole chicken
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- Preheat an oven to 400 degrees F (200 degrees C).
- Set aside 1/3 of the whole lemon balm leaves and 1/3 of the whole sage leaves. Chop the remaining lemon balm and sage. Place the chopped herbs into a mixing bowl with the butter. Season to taste with salt and pepper, and stir until evenly mixed. Loosen the skin of the chicken, and rub the butter mixture underneath the skin, over the breast and legs. Rub the skin of the chicken with garlic powder, salt, and pepper. Place the reserved herbs into the cavity of the chicken, and place breast-side-down onto a roasting pan.
- Roast in the preheated oven for 30 minutes, then turn chicken breast-side-up and continue baking until no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Original recipe by Michael Bach
Honey Lemon Balm Spritzer Recipe
- 1/2 cup honey
- 2 cups warm water
- 1/2 cup lime or lemon juice (or a combination of the two)
- 1 cup of cold water
- 1 cup lemon balm, lightly packed
- lime or lemon slices
- 2 cups cold sparkling water
- In a large pitcher, mix honey and warm water until honey combined.
- Add lime/lemon juice, and 1 cup cold water. Mix well.
- Crush lemon balm and add to mixture. Using a muddle or wooden spoon handle, smash lemon balm in the bottom of the pitcher. Add lime/lemon slices and refrigerate the mixture until chilled (about an hour).
- Once chilled, add 2 cups of cold sparkling water. Stir.
- Pour through a strainer into individual glasses over crushed ice.
- Garnish beverages with lemon balm leaves and citrus slices. (Original Recipe)