Wash lemon balm leaves and place in a blender or food processor with 1 cup water. Blend until leaves are finely chopped.
Strain mixture through a fine mesh strainer or cheesecloth into a pitcher, pressing to extract as much liquid as possible.
Add lemon juice and sweetener to the pitcher, stirring until the sugar or honey dissolves.
Add remaining water and flavoring. Adjust sweetness if necessary.
Refrigerate for at least one hour. Serve with ice and lemon wedges for garnish.

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2. Lemon Balm Pesto

A herbaceous, flavorful spread perfect for accompanying pasta, bread, or grilled vegetables.

Ingredients:

2 cups fresh lemon balm leaves (lightly packed)
1/2 cup grated Parmesan cheese
1/4 cup pine nuts or walnuts
2 cloves garlic
1/2 cup olive oil

Salt and pepper to taste

Directions:

Combine lemon balm leaves, Parmesan, walnuts, and garlic in a food processor. Pulse until well blended.
With the food processor running, slowly add the olive oil until the mixture reaches the desired consistency.
Season with salt and pepper.
Refrigerate in an airtight container for up to 5 days or freeze in small portions.

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3. Lemon Balm Butter Cookies

A buttery herb cookie is perfect for tea time.

Ingredients:

1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 cup finely chopped fresh lemon balm leaves
1 teaspoon vanilla extract
Pinch of salt

Directions:

Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
Beat butter and powdered sugar until light and fluffy.
Mix in vanilla extract and chopped lemon balm.
Gradually add flour and salt, mixing until dough forms a ball.
Roll dough out on a floured surface until about 1/4 inch thick. Cut into desired shapes using cookie cutters.
Place the cookies on a prepared baking sheet and bake for 12 to 15 minutes or until the edges are lightly browned.
Cool completely before serving. Store in an airtight container.

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4. Lemon Balm Infused Oil

A fragrant oil for cooking or skin care.

Ingredients:

1 cup fresh lemon balm leaves
1 cup olive oil (or neutral oil such as sunflower or grapeseed oil)

Directions:

Wash and gently dry the lemon balm leaves to remove any dirt or moisture.
Place the leaves in a clean, dry glass jar and pour the oil over them, making sure the leaves are completely submerged.
Close the jar and place it in a sunny spot for 1 to 2 weeks, shaking it gently every other day.
Strain oil through a fine mesh strainer or cheesecloth into a clean bottle. Store in a cool, dark place for up to 3 months.
Use as a dressing, marinade, or relaxing massage oil.

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5. Lemon Balm Ice Cream

A creamy, herbaceous dessert with hints of lemon.

Ingredients:
1 cup fresh lemon balm leaves, chopped.
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
5 egg yolks
Zest of 1 lemon

Directions:

In a saucepan, combine milk, heavy cream, sugar, lemon balm, and lemon zest. Heat over medium heat until warm but not boiling.
Remove from heat and let mixture sit for 15-20 minutes. Press to remove leaves.
In a separate bowl, beat the egg yolks. Slowly pour the hot cream mixture into the yolks, whisking constantly to temper the eggs.
Return the mixture to the saucepan and simmer, stirring constantly, until thickened enough to coat the back of a spoon.
Allow to cool completely and then churn in an ice cream maker as directed.

Here’s a simple and versatile lemon balm recipe for a calming tea and refreshing syrup:

Lemon Balm Tea

Ingredients:

1 cup fresh lemon balm leaves (or 2 tablespoons dried leaves)
2 cups boiling water
Optional: honey or lemon for added flavour.

Instructions:

Wash fresh lemon balm leaves thoroughly.
Tear or cut leaves to release natural oils.
Place leaves in a teapot or mug and pour boiling water over them.
Cover and let steep for 5-10 minutes.
Strain, add honey or lemon if desired, and enjoy a soothing tea.

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Lemon Balm Syrup

Ingredients:

1 cup fresh lemon balm leaves (packed tightly)
1 cup sugar (or honey)
1 cup water
Optional: Zest of 1 lemon for added lemon flavor.

Instructions:

Combine water and sugar (or honey) in a saucepan over medium heat.
Stir until sugar dissolves, then bring to a simmer.
Add lemon balm leaves and optional lemon zest.
Simmer for 10 minutes, stirring occasionally.
Remove from heat and let syrup sit for another 10-15 minutes.
Strain syrup into a clean jar or bottle, discarding leaves.
Store in refrigerator for up to 2 weeks. Use in cocktails, sparkling water, or desserts.

What is lemon balm good for?

Lemon balm has mild sedative and antispasmodic activities in vitro. Melissa officinalis is often included in multi-ingredient products used to relieve gastrointestinal symptoms, anxiety, and psychological disorders, including depression. Lemon balm extract is generally well tolerated and has few or no adverse effects.

Can you drink lemon balm tea every day?

It is known for its relaxing and calming effect in infusions, but drinking more than 2 cups of lemon balm tea a day can be harmful to your health. Therefore, you can benefit from its relaxing properties by using it in sufficient quantities.