Recipes from CSOF
- Lemon Balm - suggested uses
- steep in hot water alone or with a tea bag
- add to ice water
- use wherever lemon zest is suggested.
- incorporate into muffins, stuffing, or a coating for fish or chicken.
- use in a salad
- saute with scallops or other seafood.
- Note: it does not dry well; it loses all its flavor.
Honey and Lemon Balm Biscuits
Thoroughly cream 1 cup butter and 1 cup honey. Add 3 eggs and beat well. Sift 3 cups flour with 1 TB baking powder, and add to mixture. Add 1 TB milk, 2 tsp lemon juice or lemon flavoring, and 4 springs chopped lemon balm. Drop by spoonfuls onto an ungreased baking sheet and bake 8 to 10 minutes at 375 F.