Lemon Balm
Lemon balm grows well in full sun and well drained soils. It is used in tea, potpourri, and for colds. Lemon balm has green, lemon scented leaves and can grow to 18" tall on average.
Recipes
Lemon Balm Roasted Chicken
75 minutes
Ingredients:
1/4 cup lemon balm leaves
1/4 cup fresh sage leaves
1/4 cup softened butter
1 whole chicken (about 3.5 lbs)
1 tsp garlic powder
2 tbsp olive oil
salt and pepper for taste
Directions:
Preheat an oven to 400 degrees F. 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 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.
Submitted by: Judy V.
Herbal Sun Tea
35 minutes
Ingredients:
tea bags (of your choice)
2 qts water
3 cups leaves (fresh peppermint)
1 cup lemon balm
1/2 cup chamomile (flowers)
1 lemon
Directions:
Slices the lemon into wedges. Add the herbs to pitcher of water and let sit in direct sunlight for 3 to 5 hours. Refrigerate after brewing (last 2 to 3 days).
Submitted by: Kathleen