Spice Pages: Lemon Balm (Melissa officinalis)

Lemon balm plant

is less a spice than a medical herb,in past times much used against stomach ailment and nervous conditions. Ithas, however, some value as spice, because of its fresh and pure lemon taste,which makes it a perfect substitute for freshlemongrass or (in dried form)sassafras.

In Central Europe, lemon balm is sometimes used to flavour sweet drinks. Theleaves make an interesting decoration on many dishes and may be used generouslyif you (and your guests) like the aroma. They fit best to fish, poultry andsalads; it is also suggested to use balm leaves for any dish containinglemon juice to get a more intensive lemon aroma. Ifavailable, the fresh leaves are to be preferred. True lovers of this herb maywant to try a pesto made of lemon balm leaves instead ofbasil.

Although lemon balm is not one of the traditional seven herbs used forthe Frankfurt Green Sauce, it is a recommendable addition to thistraditional recipe (seeborage).

Lemon balm has a great affinity for fresh fruits, especially apples; thus, itis sometimes found in apple-based desserts. Balm can also be used to flavourother fruits, fruit salads or fruit-based desserts (see alsolemon verbena). Because herbal vinegar ismostly made from apple vinegar, it may benefit from a few balm leaves (seedill).

Bergamot (not to be confused with the homonymousorange relative) is a related plant with similar,yet harsher and less lovely flavour.Bergamot is rather popular in the USA for infusions; this usagedates back to the Oswego Indians and has some historic significance (BostonTea Party).