Weekend Herb Blogging #20 - Lemon Balm
I used to have a mint bed in the garden, and it all spread, as expected. But after so many years, I find that only the lemon balm remains. If you've never seen/smelt it, it has a very lemony scent, with a hint of grassiness. It's nice in iced tea, as you might add a sprig of mint. Or you can make a tea from a good size bundle of the leaves. Mix some into butter for a lemony compound butter to use in tea sandwiches for a little different flavor.
Try chopping a few leaves in a salad, or use a chiffonade in the water when poaching fish or, even, chicken. It's a pretty versatile herb, since there are so many places where a little lemon is a good addition. You can even use it in potpourris or other room scenting applications.
Apricots, Chevre and Honey
This is so simple and so delicious. Just halve an apricot for each serving, put a scoop of chevre beside it, and drizzle a little honey over it. Garnish with either lemon balm or a flavored mint, and that's it! It’s both colorful and exotic with the very different tastes and texture of the ingredients.
For this week's roundup of herb blogging posts, visit Kalyn's Kitchen. Lots of nice pics, good info and yummy recipes.