lemon balm (chopped)

lemon balm (chopped)

Lemon balm (also known by its scientific name Melissa officinalis) is a perennial plant known for its lemony aroma and its wide range of uses. The leaves of lemon balm are characterized by a bright green color and finely serrated edges. After harvesting, the leaves of lemon balm are gently dried and cut into small pieces to preserve their freshness and aromas over the long term.
Lemon balm is native to Europe and has long been valued for its culinary qualities. Today, lemon balm is grown and used worldwide. Lemon balm has a unique aroma; when crushed, the young leaves have a fresh lemon scent and a mild, lemony, minty taste. The refined aroma is pleasant and not nearly as penetrating as that of lemon verbena or lemongrass.

Application of lemon balm

The lemon-minty taste is particularly suitable for fish and chicken in sauces, fillings, marinades and salsas. For a lemon balm chicken, the lemon balm is mixed with olive oil, lemon juice, garlic and a little salt and the chicken is marinated before frying. Lemon balm can be used to make delicious herb butter and fragrant vinegar. It tastes refreshing in fruit desserts, ice creams and cakes. A strong, well-sweetened lemon balm tea, for example, is the basic ingredient for a good sorbet.

Overall, dried and cut lemon balm is a versatile herb that adds a refreshing lemon flavor to various dishes and teas. The pleasant aroma and the numerous uses of lemon balm make it a valuable addition to the culinary world.

Storage:

Lemon balm should be stored dry and ideally airtight to retain its intense aroma for a particularly long time.

Contents:

20g in a practical refill bag