John Hussey of Sydenham, England, drank lemon balm tea with honey for breakfast every morning. He lived to see his 116th birthday. Its no wonder then that lemon balm is often dubbed "The long life herb". Lemon balm is one of our favourite herbs. A cup of lemon balm tea after dinner aids digestion and promotes sleep. Some folks add lemon juice and a little honey, but I prefer mine plain. The simple, pure lemon taste is such a delight and it needs no sweetening, especially if its made from fresh, not dried herbs. However, it's a good idea to dry some lemon balm for the winter. If youre wound up and really feel the need to relax before heading for bed, just add a little Valerian and/or St. Johns Wort herbal mixture to the tea. Beekeepers have grown lemon balm near hives for generations because of its abundant nectar. There is also a legend that a hive rubbed inside with the leaves will never lose its bees. This is why the herb is also known as "bee balm". The Latin name is Melissa officinalis, so the herb is also sometimes called "Melissa". Indeed, the word "Melissa" is Greek for bee. Botanists have a habit of blending the two classical languages for their terminology. Another herb, monarda, or bergamot is also known as bee balm, but the two are not to be confused. Monarda is called bee balm because a poultice made from the herb is supposed to ease the pain of bee stings. Lemon balm is a hardy perennial that grows readily in most areas. Indeed, as a member of the mint family it can become quite invasive, which is why its a good idea to grow it in barrels. In his excellent book, The Green Pharmacy, James A. Duke, Ph.D., lists lemon balm for the treatment of: amenorrhea (lack of menstruation), chronic fatigue syndrome, hypothyroidism (under-active thyroid), Graves disease (over-active thyroid), headache, herpes virus, insomnia, shingles and viral infections. In Tudor England lemon balm leaves were used as a furniture polish, a tradition carried on today in the form of lemon scented polishes. The Carmelite nuns formulated an elixir tonic called Carmelite Water using brandy, nutmeg, angelica root, lemon rind and lemon balm. But it is as a culinary herb that lemon balm really sparkles. In summer, its perfect to add to cold drinks and salads. The following recipe is a late summer Pender Island favourite, when the island blackberries are ripening and theres still plenty of lemon balm growing: Pender Island Chicken Stew with Blackberries & Lemon Balm 4 boneless chicken breasts, skin on
2 Tbsp. extra virgin olive oil
cup of hearty red wine
cup of chicken stock
Grated rind of 1 small orange
1 Tbsp. of freshly squeezed orange juice
cup of fresh lemon balm, finely chopped, plus 4 extra sprigs for garnish
2/3 cup of heavy cream
1 egg yolk
cup of fresh blackberries, plus another half cup for garnish
1 tsp. arrowroot powder (optional)
Salt & freshly ground black pepper to taste. Saut both sides of the chicken breasts in the olive oil over medium heat sufficiently to seal in flavor, about five minutes each side, then transfer them to a casserole dish. Add the wine, chicken stock, orange rind and juice and lemon balm to the saut pan, stirring while bringing it slowly to the boil. Add the salt and freshly ground black pepper to taste. Pour over the chicken and bake, covered, at 350 degrees for 40 minutes. Blend the cream with the egg yolk, along with about half-cup of liquid from the chicken that youve allowed to cool. Along with the blackberries (reserving some for garnish), stir this back into the casserole, cover and bake for another 10-15 minutes. If a thicker sauce is desired, remove half a cup of liquid from the casserole, allow it to cool, blend in the arrowroot powder and stir back into the sauce. Garnish with the rest of the blackberries of lemon balm sprigs. For dessert, try the following: Berry Balm Crunch 2 cups of blackberries, raspberries or blueberries
3 tablespoons of lime juice
2/3 of a cup of packed, brown sugar
1/3 cup of unbleached white flour
1 cup of quick cooking rolled oats
1/3 cup of shredded coconut
cup of butter, melted
1 tsp. cinnamon
1/3 cup of finely chopped fresh lemon balm leaves Mix the berries, limejuice and lemon balm in a bowl, then spread this mixture in an eight-inch square buttered baking pan. Mix the rest of the ingredients thoroughly and pack over the berries. Bake at 375F degrees for about 30 minutes, or until crisp and brown. Serve hot with vanilla ice cream or whipped cream with a garnish of fresh lemon balm leaves. |
