Also: bee trapping, bee weed, citrus herb, citronella, heart herb, honey flower, toothache herb

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Description:

annual to perennial plant

Leaf: broad, ovate to elongated, blunt or pointed at the end

Leaf margin: coarsely and regularly serrated

only the leaves are used

Harvest time:

May until October

Offer forms:

fresh: in a pot and in a bundle

dried: as a tea component and rubbed

Ingredients:

essential oils: citral, geraniol and linalool, tannins, bitter substances, iron

Taste and smell:

Refreshing, slightly bitter and lemon-like taste, the smell is spicy and aromatic

Cooking and kitchen use:

Lemon balm should not be cooked

Soups: sweet soups, cold bowls, herb soups, vegetable stews

Salads: green salad, cucumber, potato, egg, fish, poultry salads

In salad dressings for colorful vegetable salads

Meat: light meat dishes such as fricassee and blanket of veal or poultry. Also with lamb dishes

Fish: poached and steamed fish dishes

Sauces: herb sauces, mayonnaise, herb butter, dips

Vegetables: kohlrabi, celery, carrot, peas, asparagus, fennel

Dessert: Quark dishes, ice cream dishes, fruit jellies, yoghurt desserts, fruit creams, compotes

Drinks: punch bowls, mixed drinks, liqueurs

Other: Production of herb and spice vinegar

Use in dietetics:

works against colds, antispasmodic and digestive