Blueberry Lemon Balm Muffins
12 lemon balm leaves
1 cup superfine sugar
6 Tbsp fresh lemon balm, minced
1 ? cup fresh blueberries
1 cup chopped walnuts
2 cup all-purpose flour
2 tsp baking powder
? cup granulated sugar
? cup milk
1/3 cup safflower oil
1 egg
Bury the 12 lemon balm leaves in the
superfine sugar in a tightly closed container.
Let stand overnight. Combine minced lemon
balm, blueberries, and walnuts in one bowl.
Mix together flour, baking powder, and
granulated sugar in another bowl. Whisk
together milk, oil, and egg in a mixing bowl.
Add flour mixture and stir until just blended.
Fold in blueberry mixture. Divide batter into
greased muffin tins. Sprinkle each muffin with
a little of the lemon-scented superfine sugar.
Bake in a preheated 400F oven for 20-25
minutes or until golden. Remove muffins and
cool on rack. Sprinkle lightly with additional
lemon-scented superfine sugar before serving.
(An Herbal Collection)

Melissa Liqueur
2 ? tsp dried lemon balm
sliced and scraped peel of ? lemon
a pinch of coriander
a pinch of cinnamon
2 peppermint leaves
1 cup vodka
? cup sugar syrup
Place all the ingredients in a bottle and
steep 3 weeks. Shake the jar daily during the
steeping period. Strain and filter into a dark
bottle, adding more sugar to taste. Mature for 2
months.
Sugar Syrup
1 cup white granulated sugar and ? cup water
Bring to a boil, and stir until all the sugar is
dissolved and the mixture is clear. Always cool
before adding to alcohol mixture. (Homemade
Liqueurs)

Valentino
2 oz unsalted butter, softened
8 oz cream cheese, softened
2 generous Tbsp strawberry preserves or
orange marmalade
1 tsp orange zest
1 Tbsp Grand Marnier or other orange liqueur
or fresh orange juice
3 Tbsp chopped fresh lemon balm
Fresh strawberries for optional garnish
Fresh lemon balm sprigs for optional garnish
Blend the butter and cream cheese with
a fork. Mix in the other ingredients. Best
made a day in advance for flavors to mingle;
chill overnight and serve at room temperature.
Keeps for a week. Use as a dip or serve as a
spread. (The Herb Garden Cookbook)

Chicken Stew with Blackberries and Lemon
Balm
4 chicken breasts, partly boned
salt and pepper
scant 2 Tbsp butter
1 Tbsp sunflower oil
4 Tbsp flour
2/3 cup red wine
2/3 cup chicken stock
grated rind of half an orange plus 1 Tbsp juice
3 sprigs lemon balm, finely chopped plus 1
sprig to garnish
2/3 cup heavy cream
1 egg yolk
2/3 cup fresh blackberries plus 1/3 cup to
garnish
Remove any skin from the chicken, and
season the meat. Heat the butter and oil in a
pan, fry the chicken to seal it, then transfer to a
casserole dish. Stir the flour into the pan, then
add wine and stock and bring to a boil. Add
the orange rind and juice, and also the chopped
lemon balm. Pour over the chicken. Preheat
the oven to 350F. Cover the casserole and
cook in the oven for about 40 minutes. Blend
the cream with the egg yolk, add some of the
liquid from the casserole and stir back into the
dish with the blackberries (reserving those for
the garnish). Cover and cook for another 10-15
minutes. Serve garnished with the rest of the
blackberries and lemon balm. (The
Encyclopedia of Herbs and Spices)

Crab Soup with Lemon Balm and Coconut
Milk
1 large steamed crab, such as Dungeness or
blue
? inch piece ginger, peeled
12 large lemon balm sprigs
3 shallots, 2 chopped
2 garlic cloves, chopped
2 Tbsp Thai or Vietnamese fish sauce
1 tsp dried shrimp paste or ? tsp anchovy paste
1 14-oz can unsweetened coconut milk
1 green Thai or serrano chili
1 red Thai or serrano chili
zest of ? lime
juice of 1 lime, or to taste.
Scrub the crab well, then crack the
shells and remove the meat, keeping it in large
pieces. Set the meat aside. Break the shells
into small pieces with a mallet or the blunt side
of a chef s knife. Place the broken shells in a
food processor with 1 cup water and process
for about 1 minute. Scrape the shells and liquid
into a noncorrodible pan and add 4 cups water.
If you are using pre-shelled crab meat, place 4
cups chicken stock in a noncorrodible pan.
Slice the ginger about 1/8 inch thick and add to
the shells and water or to the stock. Bruise six
lemon balm sprigs and add them to the pan
along with the chopped shallots and garlic.
Simmer the broth for 15 minutes, skimming
occasionally. Strain the broth into a clean
noncorrodible pan. Stir the coconut milk very
well and add half of it to the broth. Remove
the leaves from the remaining lemon balm and
shred them. Cut the remaining shallot in a fine
dice. Stem the chilis and slice them in thin
diagonal pieces. Remove the seeds if desired.
Add the lemon balm, shallot, chilis, and lime
zest to the broth and simmer for 5 minutes.
Add the crab meat and lime juice and heat
through. Serve hot. (Herbs in the Kitchen)

Lemon Balm Chicken
4 boned chicken breasts
2 Tbsp dry sherry
? cup shredded cheese (Swiss or another white
cheese)
? cup light cream
4 Tbsp butter
1 Tbsp chopped lemon balm
Salt/pepper
Season chicken with salt and pepper.
Melt butter and fry chicken 5-7 minutes. Place
chicken in glass baking dish. Add sherry and
lemon balm and cream into the pan of hot
butter. Stir and simmer over low heat. Pour
liquid over chicken. Top with cheese and bake
for 15-20 minutes in 350o oven in covered dish.
Serve with sauce over angel hair pasta. (The
Herbal Connection Collection Volume 1)

Chartreuse
10.5 oz fresh hyssop leaves
10.5 fresh lemon balm leaves
5 1/3 oz fresh angelica leaves
2 1/6 oz cinnamon
2/3 oz mace
2/3 oz saffron
5.5 quarts potable wine alcohol
2 5/8 cups white sugar
Steep all the ingredients except the
sugar in the alcohol for 1 week, then distill.
Sweeten the distillation with the sugar before
bottling. (Mastering Herbalism)
Lemon Balm-Spearmint Pesto
2 cups fresh lemon balm and spearmint leaves
? cup olive oil
? cup garlic cloves
Chop and blend all ingredients together.
This blend can be stored frozen for 2-3 months
in an airtight container. Ideal to use as a fresh
summer sauce on fish. (Herb Mixtures & Spicy
Blends)

Watercress, Lemon Balm, Parsley and Chive
Sauce
A verdant sauce to serve with cold, poached
chicken, fish or seafood. Or spread it over raw
fish or chicken before baking.
1 cup loosely packed watercress leaves
1 cup loosely packed fresh parsley leaves
? cup loosely packed fresh lemon balm
? cup minced fresh chives
1 cup mayonnaise
2 to 3 drops of hot pepper sauce.
Put watercress, parsley, lemon balm and
chives into a food processor, and process until
fine. Then add mayonnaise and hot pepper
sauce, and process until well blended. (The
Herb & Spice Cookbook: A Seasoning
Celebration)

Nana s Chicken Salad
1 (3- to 4 ? lb) chicken
? cup olive oil
1 tsp minced garlic
4 hard-cooked eggs, chopped
1 dill pickle, chopped
1 bunch celery hearts, chopped
2 Tbsp sweet relish
2 tsp fresh lemon balm
2 tsp fresh tarragon
2 tsp fresh basil
2 tsp fresh chives
salt and pepper to taste
1 cup mayonnaise
1 Tbsp lemon juice
1 Tbsp tarragon vinegar
fresh parsley and radish flowers for garnish
Boil chicken until tender. Remove from
liquid and cool. Cut into small chunks.
Combine oil and garlic. Pour over chicken and
let stand 30 minutes. Add egg and next 7
ingredients. When ready to serve, combine
salt, pepper, and next 3 ingredients. Add to
chicken and mix. Garnish. (Today s Herbal
Kitchen)

Glazed Raspberry Tarts with Lemon Balm
? cup all-purpose flour
1 Tbsp sugar
3 Tbsp very cold butter
1 egg yolk
? tsp cider vinegar
3 oz cream cheese, softened
1 Tbsp confectioners sugar
2 Tbsp minced lemon balm
fresh raspberries
? cup red currant jelly
lemon balm leaves, for garnish
Preheat oven to 300o. Stir together
flour and sugar. With a pastry blender, cut in
butter until mixture resembles coarse meal.
With a fork, stir in egg yolk and vinegar. Work
dough with your hands until it forms a smooth,
noncrumbly ball. (to make dough in a food
processor: in a work bowl fitted with steel
blade, combine flour, sugar, and butter with
on/off motion until mixture resembles coarse
meal. Add egg yolk and vinegar. Continue
processing until dough forms a ball.)
Press a rounded tablespoon of dough
into each of 6 tart pans that are 2 to 2? inches
in diameter, forming an even layer on bottom
and sides of pans. Prick the pastry with a fork,
line with aluminum foil, and fill with dried
beans or pie weights. Bake for 20 minutes, or
until golden brown. Let cool in pan, invert to
remove and set aside. Discard beans.
In a small bowl, cream together cream
cheese, confectioners sugar, and lemon balm.
Spread 1 tablespoon cheese-lemon balm
mixture on the bottom of each cooled tart shell.
Arrange berries in tart shells. In a small
saucepan, melt jelly; brush over berries.
Refrigerate tarts until ready to serve. (Kitchen
Herbs)

Herb and Vegetable Stir-Fry
1 head cauliflower, cut into florettes
5 carrots, peeled and sliced thinly
1 bunch broccoli, cut into florettes
1 tsp ginger powder
? tsp garlic granules
1 tsp dillweed, snipped fine
6 fresh lemon balm leaves, cut small
1 Tbsp oil
1 Tbsp vinegar
2 Tbsp Worcestershire sauce
1 can condensed tomato soup diluted with ?
can water
1 cup cooked rice
Mix vegetables and herbs and saut at
medium heat in oil. Continue to stir slowly
until tender crisp. Add vinegar, Worcestershire
sauce and diluted tomato soup. Mix and
simmer slowly for a few more minutes and
spoon over cooked rice. (An Herbal Feast)

Lemon Balm Cheesecake
2 c flour
? cup sour cream or yogurt
1 c butter or margarine
1 egg yolk
Combine in food processor and process
about 1 minute, until well blended. Flatten on
waxed paper and refrigerate for about 1 hour.
Filling:
8 oz cream cheese
? c sugar
3 c lemon balm leaves, loosely packed, large
stems removed
2-3 drops lemon extract (optional)
1 egg
1 tsp lemon rind
Cut cream cheese into chunks, put all
ingredients into food processor. Pulse a few
times, then process for about 2 minutes until
smooth and well blended. Remove pastry from
refrigerator and roll out on floured waxed paper
until about 1/8 inch thick. Cut 4 circles with
knife and lift each circle into a muffin tin.
Press down lightly to make circle fit tin. Spoon
in cheese filling about 2/3 of the way full.
Makes about 15 small cheese cakes. Bake at
250 degrees, 20 minutes. Don t over bake.
(The Culinary Gardener)

Lemon Balm Cheesecake
Crusts: 6 whole graham crackers
6 gingersnaps
2 Tbsp maple syrup
Preheat oven to 350F. Crumb the
cookies and crackers in food processor. Mix in
the syrup. Press into bottom of greased
springform pan. Bake 10 minutes.
Filling:
14 oz ricotta cheese
8 oz cottage cheese
6 oz light cream cheese
? cup minced lemon balm leaves
4 Tbsp butter, soft
4 Tbsp honey
4 eggs
2/3 cup sugar
? tsp vanilla
Blend all ingredients in food processor;
pour into baked crust. Bake for 1 hour at 350F.
Bake an extra 20-25 minutes ast 300F or until
cheesecake is firm. Cool slightly, then chill for
several hours. Garnish with lemon balm sprigs.
(The Charlotte Herb Guild Cooks)

Balm wine
10 lbs white sugar
4 gallons water
1 ? lbs fresh lemon balm tops
2 Tbsp brewer s yeast
sugar lumps
Boil the sugar in the water for 1 ?
hours, skimming carefully. Bruise the balm
tops and place them in a small cask or tub with
2 tablespoons brewer s yeast. When the sugar
water has cooled, pour it over the balm, stirring
the mixture well. Let stand for 24 hours,
stirring every 4 hours or so. Cover the cask
lightly until the fermentation ceases about 9
weeks and draw off the liquid into bottles,
placing a lump of sugar in each bottle. Cork
firmly, and store for at least 1 year before
using. (Mastering Herbalism)

Lemon Balm Cookies
1 cup shortening
1 cup sugar
2 eggs
1 tsp baking powder
? tsp salt
1 Tbsp anise seed
3 tbsp lemon balm leaves, chopped finely
2 Tbsp water
Cream shortening and sugar. Add eggs,
then rest of ingredients. Mix well. Roll into
balls, 1 teaspoon at a time. Press flat on
sugared surface with a glass bottom that has
been dipped in granulated sugar. Place on
greased cookie sheet and bake at 350F for 15-
20 minutes. (Favorite Recipes from Well-
Sweep Farm)

Tropical Smoothie with Mint and Lemon
Balm
1 medium banana, peeled and slices
1 medium mango, peeled, seeded, and chopped
1 medium papaya, peeled, seeded, and chopped
3 cups skim milk
? cup fresh mint leaves
? cup fresh lemon balm leaves
2 Tbsp honey.
Combine all ingredients in a blender,
puree, and serve immediately. Garnish with
sprigs of fresh mint or lemon balm, if desired.
(The Herbal Palate)

Lemon Balm Summer Cooler
? quart boiling water
2 blackberry tea bags
? cup sugar
? cup lemon balm leaves
? cup lemon juice, freshly squeezed
3 oz frozen lemonade
1 bottle white wine
optional: extra lemon balm leaves for garnish
Make the tea with boiling water, tea
bags, sugar, and bruised lemon balm leaves,
stirring often to dissolve the sugar. Steep for 5
minutes. Strain and cool. Mix lemon juice,
lemonade, and wine with the blackberry tea.
Chill. To serve, pour over ice in tall stemmed
goblets and garnish with fresh lemon balm
leaves. (The Fearrington House Cookbook)

Lemon Balm Bread
1 cup sugar
1 stick butter
1/4 cup chopped lemon balm leaves
1 1/2 cups flour
1 tsp baking powder
1/8 tsp salt
2 large eggs
1/2 cup milk
grated rind of 1 lemon
Glaze:
1/2 cup sugar
2 Tbsp chopped lemon balm leaves
juice from one lemon
Grease and flour 4 small bread
pans. Preheat oven to 350. Cream sugar and
leaves. Add eggs, beating after each
addition. Add remaining ingredients and mix
well. Pour into pans and Bake 25-30 min or
until bread tests done with a toothpick. Pour
glaze over top of bread while still hot. When
very cool, remove from pans. This bread is
even better when allowed to meld in the fridge
over night.

Lemon Herb Tea Bread
3/4 cup milk
1 Tbsp. lemon thyme, fresh
1 tsp. thyme, dried
1 Tbsp. lemon balm, chopped
1/2 cup butter
1 cup sugar
2 large eggs
1 tablespoon lemon juice
1 tablespoon lemon zest
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Glaze frosting:
1 cup powdered sugar
3 tablespoons lemon juice
Combine milk and herbs in small
saucepan and bring just to a boil. Remove from
heat, cover and let stand. Cream butter. Add
sugar. Add eggs 1 at a time. Stir in lemon juice
and lemon zest. Separately, combine flour,
baking powder and salt. Add to butter mixture
alternately with milk mixture, beginning and
ending with flour. Bake in a greased, floured
9x5x3 loaf pan at 325 for 50 minutes or till
done. Mix together powdered sugar and lemon
juice to make glaze. May have to add more
lemon juice. When bread has cooled a bit, top
with glaze.
Variation: Can substitute orange juice and zest
for the lemon in recipe to make orange bread. If
you do not have the fresh herbs, make the bread
with the dried thyme only.

Lemon Tea Bread
3/4 c. milk
1 T. lemon balm (finely chopped)
1 T. lemon thyme (finely chopped)
2 C. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter (room temperature)
1 c. sugar
2 eggs
1 Tbsp. grated lemon zest
Glaze:
Juice of 2 lemons
Powdered sugar
Butter a 9x5x3 inch pan and preheat
the oven to 325 degrees. Heat milk with
chopped herbs and let steep until cool. Mix the
flour, baking powder and salt together in a
bowl. Cream the butter and gradually beat
in sugar. Continue beating until light and fluffy.
Beat in eggs, 1 at a time. Beat in the lemon
zest. Add the flour mixture alternatively with
the herbed milk. Mix until the batter is just
blended. Put the batter into the prepared pan.
Bake for about 50 minutes or until a toothpick
inserted in the center comes out dry. Remove
from the pan onto a wire rack that is set over a
sheet of waxed paper. Pour lemon glaze over
the still hot bread. Decorate with sprigs of
lemon thyme. For lemon glaze: put the lemon
juice in a bowl add sugar stirring until thick but
still pourable.

Honey and Lemon Balm Tea Biscuits
1 cup butter
1 cup honey
3 eggs
3 cup flour
3 tsp. Baking powder
1 tbsp. milk
2 tsp. lemon juice -OR- lemon flavoring
4 sprigs fresh lemon balm, chopped
Thoroughly cream the butter and honey.
Add eggs and beat well. Add the dry
ingredients, then the milk, flavoring, and lemon
balm. Drop by spoonfuls on an ungreased
baking sheet and bake 8 to 10 minutes at 375 F.Lemon Balm Cornucopia Cookies with

Minted Berries and Lemon Balm Custard
3 cups strawberries cut into fourths
3 Tbsp sugar
1 ? Tbsp Grand Marnier
1 Tbsp minced fresh mint
? cup sugar
2 Tbsp melted unsalted butter
1 tsp grated lemon peel
1 Tbsp minced fresh lemon balm
1 large egg white, at room temperature
? cup flour
6 large egg yolks
6 Tbsp sugar
3 Tbsp whipping cream
4 ? Tbsp fresh lemon juice
6 Tbsp whipping cream
1 Tbsp minced fresh lemon balm
Sprinkle strawberries with 3
tablespoons sugar, Grand Marnier and mint in
large bowl; stir gently. Chill for 2-4 hours.
Process ? cup sugar, butter, lemon peel and 1
tablespoon lemon balm in food processor until
fluffy. Add egg white. Process for 2-4 seconds.
Pour mixture into bowl; stir in flour. Spoon 1
tablespoon batter onto buttered baking sheet.
Spread into a 5-inch circle. Repeat, having 2
circles on baking sheet at a time. Bake at 325
degrees for 12 minutes or until pale golden
color. Loosen each cookie from baking sheet
quickly; fold into cornucopia shape. Cool on
wire rack. Repeat process until all batter is
used. May prepare a day in advance and store
in a single layer in an airtight container. Whisk
egg yolks, 6 tablespoons sugar, 3 tablespoons
whipping cream and lemon juice in double
boiler. Cook over simmering water for 5
minutes or until mixture is thickened and no
longer separates, stirring constantly. Pour into
bowl to cool; press waxed paper on top to
prevent skin from forming on custard. Beat 6
tablespoons whipping cream in mixer bowl
until soft peaks form. Fold in 1 tablespoon
lemon balm. Fold mixture into cooled custard.
Fill cornucopia cookies with custard, allowing
some custard to spill out onto dessert plate.
Drain strawberries; spoon over custard.
Garnish with fresh mint leaves. (Along the
Garden Path)

Balm Claret Cup
1 bottle light red wine
1 sprig fresh lemon balm
3 or 4 fresh borage leaves
1 orange, sliced
? cucumber, sliced thickly
1 oz white sugar
1 shot brandy
2 cups soda water
Mix the ingredients together in an
earthenware, ceramic or glass jug (traditionally,
with a silver spoon). Chill in the refrigerator
for a couple of hours, and add 2 cups soda
water and ice before serving. (Mastering
Herbalism)