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Re: Lemon Balm

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jana_at_TeacherArtExchange
Date: Sun Jun 22 2003 - 18:46:21 PDT


Per a Google Search......

Lemon balm leaves can be finely minced and added to baked goods (see recipe
below) or steeped for herbal tea. Add 1-2 tablespoons fresh lemon balm
leaves for every cup of hot water in your teapot. Brew for 5-10 minutes,
strain, and serve. Lemon balm is also the perfect addition to a tall glass
of summer lemonade. Here's what you need to make lemon balm lemonade:

Two handfuls of fresh lemon balm
4 cups of water
1/2 cup sugar
2 quarts of lemonade
1 quart of crushed ice
Lemon balm sprigs to garnish

Rinse and coarsely chop the lemon balm leaves. Bring the water to a boil and
add the chopped lemon balm. Allow to steep 10-15 minutes. Strain out the
lemon balm and add the sugar, stirring to dissolve. Add your lemon balm tea
to the lemonade. Sweeten to taste and add a quart or more of crushed ice.
Have on hand small sprigs of lemon balm to garnish the pitcher and glasses.

Fresh lemon balm is one of the more "lemon-y" herbs in the garden. Here's a
moist quick bread with lemon balm that tastes even better the day after it
is baked!

1 cup sugar
8 ounces butter
1/4 cup fresh lemon balm leaves, finely chopped
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon grated lemon rind
1/2 cup sugar
2 tablespoons fresh lemon balm leaves, finely chopped
3 tablespoons lemon juice

Snip enough lemon balm to provide a little more than 1/3 cup of finely
chopped leaves. Rinse and pat dry. Oil three mini-loaf pans or one regular
loaf pan. To aid in removing the loaves later, place a wide strip of cooking
parchment or part of a clean, lightly oiled paper bag in the pan, long
enough to make "handles" for pulling out the loaf. Preheat the oven to 350
degrees F. Combine sugar, butter, and eggs. Add finely chopped lemon balm
leaves and milk. Beat until smooth.

Add in flour, baking powder, salt, and grated lemon rind. Mix just until
combined. Do not over-mix. Pour evenly into large loaf pan or mini-pans.
Bake for 45 minutes, or until the bread tests done in the center. While the
quick bread is baking, make the sauce to drizzle over the top. In a
saucepan, combine 1/2 cup sugar, 2 tablespoons finely chopped lemon balm
leaves and 3 tablespoons lemon juice (about the juice from one lemon). Bring
to a boil over medium heat and cook about one minute. You should have a
sugary sauce that will drizzle easily over the baked bread. If it is too
thick, add a little water.

Once the quick bread is removed from the oven, poke numerous holes in the
surface with a toothpick or thin skewer. While the quick bread is still warm
and in the pan, spoon the strained lemon balm sauce over the top. Allow the
bread to sit in the pan for 1-2 hours, coming to room temperature and
absorbing the sauce. This quick bread may be served immediately or frozen
for later use.

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