A lovely bunch of lemon balm arrived in my box this week. I’ve never cooked with it before so it’s quite exciting. It smells perfumey, like a bath product, perhaps a really decadent bar of French soap.
The first thing I did with it was put it in a fruit salad. It has the texture and basic appearance of mint, so I thought I would try using it in the same way. I put together a salad of kiwi, grapefruit, apple, strawberries, lemon juice, and a little honey, and then threw in a handful of finely chopped lemon balm. Delicious! It has a very different quality from mint, and there is always that intensely floral scent that makes me feel a little bit like I’m consuming my fruit salad in the middle of a Bath & Body Works. When I took my first bite, however, the first thought in my head was, “I must tell every Eatweller to make fruit salad with their lemon balm immediately!” So yeah, I guess the lemon balm fruit salad idea is one I highly recommend!
Next up will be a Lemon Balm Vinaigrette, part of my ongoing education in salad dressing. Just googling about I found a simple recipe that sounds yummy, and I’ll come back and update this post with a review after I’ve tried it. It has been such an indulgence to eat plain sweet steamed asparagus, but this vinaigrette sounds like an intriguing asparagus topper.
I’ve also come across a recipe for Cream of Leek Soup with Lemon Balm that I think sounds fantastic. The recipe is simple and light (I would not use cream, myself, but maybe a little Redwood Hills Farm goat yogurt) and I think the leek and lemon flavors would go really well together. Oh yum. I think that may be what’s for lunch.
EDIT: Check out this post for my reviews of the above recipes and more fun with lemon balm!