DAYS TO HARVEST
USES & COOKING SUGGESTIONS
Most people use lemon balm in tea, either fresh or dried. Its lemony flavor dissipates quickly when it is cooked, but we love to use it in spring salad dressing: take a large handful of fresh lemon balm leaves, some fresh chives and/or garlic shoots, lemon juice, olive oil and a little salt, and blend well. We love this over early spring greens as a side dish for salty meats like ham, or egg dishes like fritatta or quiche. It also goes well over finely grated beets for a fresh beet salad.