#DaysOfLearning
#LemonBalm
HABITAT
Lemon balm can be found in rich, loamy, sandy soil in sunny fields and along roadsides.
IDENTIFICATION
Lemon Balm is a perennial with upright, branching stems which are covered in “hairs”, reaching 3 feet in height. Light green toothed leaves are found growing in opposite pairs at each joint. White two-lipped flowers bloom in clusters at the axis of the leaves, between June and September. The second year of growth yields the most leaves.
RECIPES
Cold and Fever Tonic
4 tbsp spearmint leaves
1 tbsp yarrow flowers
1 tbsp elderflowers
1 tbsp lemon balm leaves
In 2 cups of boiled water, steep the above herbs for 15 minutes, covered. Strain and serve warm or cool. Drink a half cup at a time, beginning at the onset of symptoms and repeated every few hours until symptoms subside. Safe for children and adults.
(from Mother Nature’s Herbal by Judy Griffin)
Relaxation Tonic
2 tbsp hops
2 tbsp chamomile flowers
2 tbsp lemon balm
1 tbsp spearmint leaves
1 tsp lavender leaves, chopped (or flowers)
Steep in 2 cups of boiled water, covered. Strain after 10-15 minutes and drink half a cup to 1 cup to relax. Good to drink when the mind can’t slow down.
(from Mother Nature’s Herbal by Judy Griffin)
Lemon Balm Vinaigrette
1 Tbsp. shallots, minced
2 Tbsp. lemon balm, minced
1/2 tsp. lemon zest
Tbsp. fresh lemon juice
4 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1 tsp. brown sugar
8 Tbsp. vegetable oil
Mix first 7 ingredients together, then slowly blend in the oil. Mix well before serving. This is delicious on food. You can also marinate tofu, chicken or fish piece in this mixture before cooking. After cooking, serve the vinaigrette as a sauce. Makes about 2/3 cup.
#LemonBalm
HABITAT
Lemon balm can be found in rich, loamy, sandy soil in sunny fields and along roadsides.
IDENTIFICATION
Lemon Balm is a perennial with upright, branching stems which are covered in “hairs”, reaching 3 feet in height. Light green toothed leaves are found growing in opposite pairs at each joint. White two-lipped flowers bloom in clusters at the axis of the leaves, between June and September. The second year of growth yields the most leaves.
RECIPES
Cold and Fever Tonic
4 tbsp spearmint leaves
1 tbsp yarrow flowers
1 tbsp elderflowers
1 tbsp lemon balm leaves
In 2 cups of boiled water, steep the above herbs for 15 minutes, covered. Strain and serve warm or cool. Drink a half cup at a time, beginning at the onset of symptoms and repeated every few hours until symptoms subside. Safe for children and adults.
(from Mother Nature’s Herbal by Judy Griffin)
Relaxation Tonic
2 tbsp hops
2 tbsp chamomile flowers
2 tbsp lemon balm
1 tbsp spearmint leaves
1 tsp lavender leaves, chopped (or flowers)
Steep in 2 cups of boiled water, covered. Strain after 10-15 minutes and drink half a cup to 1 cup to relax. Good to drink when the mind can’t slow down.
(from Mother Nature’s Herbal by Judy Griffin)
Lemon Balm Vinaigrette
1 Tbsp. shallots, minced
2 Tbsp. lemon balm, minced
1/2 tsp. lemon zest
Tbsp. fresh lemon juice
4 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1 tsp. brown sugar
8 Tbsp. vegetable oil
Mix first 7 ingredients together, then slowly blend in the oil. Mix well before serving. This is delicious on food. You can also marinate tofu, chicken or fish piece in this mixture before cooking. After cooking, serve the vinaigrette as a sauce. Makes about 2/3 cup.
enjoy this life *•♪ღ♪*•.¸¸¸.•*¨¨