Melissa is one of the most famous aromatic and medicinal plants. The resistant spicy plant feels great in our gardens next to dill, parsley and celery.
Melissa is one of the most famous aromatic and medicinal plants. The resistant spicy plant feels great in our gardens next to dill, parsley and celery.
This hardy plant with a pleasant lemon smell has spread widely in our area and has found excellent use both for medicinal purposes and in cooking. As a spice in lemon balm, stems and leaves are used, collected before flowering or at the beginning of it. This period falls at the end of May, June and July. Leaves can be harvested 2-3 times a year.
In cooking, the lemon smell of lemon balm is used to add flavor to food. It is added to tea collections, in the preparation of soft drinks. Melissa decorate desserts, cocktails. It is also used in the preparation of berry liqueurs and tinctures. Dried lemon balm is added when preparing uzvar, tea, compotes.
Recipes with lemon balm ingredient
Step 1
For work, we need lemon balm, a vegetable dryer, a kitchen towel.
Step 2
Rinse Melissa under running water. Shake off moisture well. Dry on a kitchen towel, spreading the lemon balm in one layer.
Step 3
Strip off the leaves and place them on the racks of the vegetable dryer.
Step 4
Dry for 1-5-2 hours until ready. Store in a tightly closed glass container in a dry, dark, cool place for no more than 1 year.
Step 1
For work, we need lemon balm, twine, kitchen towel.
Step 2
Rinse Melissa, shake off the moisture well. Spread out in a single layer on a kitchen towel and leave to dry.
Step 3
Tie the lemon balm into large but rare bunches, tie them with twine.
Step 4
Hang in a ventilated indoor area (attic, porch, balcony). Leave until completely dry.
Step 5
Melissa is ready for storage. Pack it in tightly sealed, dry containers. Store in a dark cool place.