Lemon Balm Leaf
Lemon balm smells like a lemon drop candy grew up in a garden. The dried leaf makes a gentle, citrusy tea that Europeans have brewed before bed for centuries.
What It Is
Lemon balm is a mint-family herb native to southern Europe and western Asia. The dried leaves carry a soft lemon scent without any of the sharpness of actual lemon, which makes it one of the more approachable herbs to work with. It blends quietly into things rather than taking over.
It has a long history in European folk tradition as an evening herb, commonly steeped alone or stirred into herbal blends. In the kitchen it turns up in lemonade, cold drinks, and light desserts, anywhere a floral citrus note fits without the acidity of zest or juice.
What To Do
For tea, steep a tablespoon of dried leaf in hot water, just off the boil, for five to seven minutes. Strain and sweeten if you like. It plays well with mint, chamomile, or a slice of fresh ginger. Brewed strong and cooled over ice, it makes a lovely summer drink.
You can also crumble the dried leaves into a simple syrup and use it to flavor lemonade, fruit salad, or a light cake glaze. Store the dried leaf in a cool, dark spot in a sealed container and use it within a year for the best flavor.
