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