The lemon balm plant is a thick and bushy perennial herb. Because it is in the mint family it can be almost invasive in many home gardens. Thankfully, there is no shortage of lemon balm uses. It smells great, is super tasty, and has a variety of medicinal benefits.
When planning a medicinal herb garden, lemon balm should be considered in the plant list for its ability to soothe anxious nerves and heal cold sores.
Equally important, it should be considered for the edible, kitchen herb garden simply for its for flavor.
While the possibilities seem endless, here are a few easy ways to get started using those big herb harvests for food and medicine.
Smoothies
Lemon balm does indeed have a lemony flavor. It’s not intense or tart like lemons but the light flavor is great in a number of different culinary dishes.
Toss a handful of the leaves in with your smoothies to impart that light lemon flavor. Add them to any favorite combination and blend until smooth.
Simple Syrup
This couldn’t be simpler to make and yet the possibilities for the final product are endless.
Simply combine equal parts (1 cup of each for example) lemon balm leaves, water, and sugar in a pot and bring to boil. Boil until the sugar is completely dissolved. Remove from heat and cover. Let stand 30 minutes. Strain the leaves from the syrup. Store the syrup in the refrigerator.
Use to sweeten lemonade and iced tea. Pour into club soda for Italian sodas or mix with club soda and vodka or whiskey for a summery cocktail.
Roasted Chicken
The combination of lemon and chicken is always amazing and flavorful. Simply toss a handful of leaves into the chicken cavity before cooking for a light lemon infused flavor. Put some leaves under the skin before roasting, too.
With Fish
Toss stems of lemon balm in the cooking liquid for fish to add a light lemon flavor. Add stems of lemon balm to packets before baking fish in the oven or on the grill.
Compound Butter
Mix ¼ Cup of finely chopped leaves with 1/2 cup of softened, salted butter and that’s all it takes to make an herbal compound butter.
Use this compound butter on chicken by rubbing it underneath the skin prior to roasting.
Spread the herbed butter on toast and top with sliced tomatoes or cucumbers for a simple, flavorful sandwich.
Make big batches of the compound butter and freeze it for use in the winter months.
Lemon Balm Tea
Lemon balm benefits include calming effects that reduces anxiety, helps with sleep, and more. The easiest way to take advantage of those qualities is by drinking it in tea.
To make tea from the fresh leaves simply pour 8 ounces of boiling water over 2 tablespoons of chopped leaves. Steep for about 10 minutes (more or less to taste), strain and enjoy.
Lemon balm also dries incredibly easily at home with no special equipment. Simply hang bunches until crispy dry.
To make tea from the dried leaves, pour 8 ounces of boiling water over 1 tablespoon of crumbled leaves. Steep for about 10 minutes (more or less to taste), strain and enjoy.
If you like your herbal tea sweetened, add some of the infused honey.
Infused Honey
Just like making mint infused honey – pack a jar half full of lemon balm leaves, fill it with honey. Let sit for a month before straining and use the honey to flavor tea, desserts, and more.
Fruit Salads
Add a few Tablespoons of chopped lemon balm leaves to fruit salads to impart some lemony flavor without making it sour or too tart.
Also, try mixing some chopped leaves with yogurt to use as topping for fruit salads.
Lip Balm for Cold Sores
Lemon balm has been studied as an effective treatment for cold sores. Just like making a healing salve, infuse the lemon balm in almond oil and add some beeswax to make a lip balm.
The minute I feel that little tingle announcing a cold sore is coming, I start applying the balm liberally.
Infused Vinegar
Fill a jar half full with fresh leaves, top with white wine vinegar (champagne vinegar is nice too) and seal. Place in a cupboard for 3 to 4 weeks. Strain and bottle the vinegar.
Use in salad dressings, chutney, even fresh salsa for a delightful hint of lemon.
Cordial
This is not intended to be a medicinal tincture, though without the sugar it could be, this is simply a pleasantly sweet and lemon flavored adult beverage.
Fill a clean glass jar half full with packed fresh lemon balm leaves. Fill the jar with vodka (use the cheap stuff here). Let sit for one month in a dark cabinet, shaking when you remember. Strain the lemon balm. To the infused vodka add some simple sugar syrup to taste and bottle.
Serve over ice as a pleasant dessert drink. It does turn a lovely light yellow color too, all on its own – no food coloring here.
Pesto
Basil is the most traditional and common pesto herb, however; it isn’t the only choice. Use lemon balm in homemade pesto either by itself or in combination with other herbs like basil or oregano.
Pesto freezes incredibly well meaning it’s a great way to save up large herb harvests in the summer for winter eating.
Fresh in Jams
When making jams, berry jams especially, toss in a handful of chopped lemon balm leaves just before putting the jam in jars and processing. It helps impart a lovely light herby flavor and often adds a wonderful texture to the final product.
Baked Goods & Dessert
That lemon flavor is ideal in many baked goods and desserts. It’s crazy easy to add lemon balm to a wide variety of things. Use these recipes as a starting point.
Chris says
Does anybody know does lemon balm and lemon verbena contain citric acid. I am allergic to citrus fruit which include tomato and pineapple. It would be good if I could try some of these.
Kathie says
I don’t know for sure. I did a quick google search and it doesn’t look like lemon balm contains citric acid but I’ll see if I can find a trusted source for you.
Kat says
Lemon balm is really a mint family plant. Lemon verbena has no citric acid either.
Retha says
Mangos have zero citric acid and is a tastey medicine as well
Dawn says
It is from the mint family. It will also take over a garden it needs a contained area to grow. I love it. We use it in homemade salsa a lot.
Lee says
Do you share your salsa recipe ? I’d love it! Share it here!
MJ Graham says
Here is the chemical breakdown of Lemon Balm: http://www.herballegacy.com/Morrison_Chemical.html
Chris says
Thanks a lot for that I will try a small amount andsee how I get on. Thanks again
Tammy says
That website is AMAZING. Thank you for sharing!
vonlipi says
Thank you for ll the new unknown to me uses! I would just dry it up for tea….
Lee @ Lady Lee's Home says
I found this right on time! I have so much lemon balm in my garden. I dried a lot of it but still have so much. I think I will try the syrup next. Thanks.
Deanna I says
I use it for many of the above listed ways but here is one for you all to try. I put a sprig with dill and garlic butter inside my fresh trout before we grill it (wrap in greased foil pockets) it is wonderful. And can be used in any fish dish to give it that light lemon taste.
Rhonda Burtch says
I use lemon balm to ward of mosquitos. I infuse the plant in olive oil and allow it to set for three to four weeks, turning it end over end a few times each week. Once the plant is infused into the oil, I pour into a spray bottle and spray on open skin (do not get on clothing…it is an oil, so it will stain the clothing). Another way is dab the oil onto your skin with cotton balls, but this takes awhile.
Lisa Frideborg says
This is wonderful, thank you for sharing! I’m planning a herb garden this year and will be sure to include lemon balm :)
Kathie says
You’re so welcome! Enjoy that herb garden.
Christina says
I’ve had lemon balm for years and never knew what to do with it. Thanks so much for these tips!
Kathie says
I’m so glad the post came in handy for you!
Heather Jackson says
Wow! I always grow lemon balm, but I have no clue what to do with it! I have never used it once. Thanks for all the amazing ideas!
Kathie says
I can’t wait to see what tasty recipes you come up with!
Wendy Harder says
Thanks for the ideas. I especially love the use with chicken. The most extraordinary use for lemon balm that I have come up with is to make a simple chiffonade and eat fresh on watermelon. Not that watermelon needs help, but this makes it out of this world. Sometimes I make a dish of watermelon with limoncello and lemon balm which keeps the kids out. They don’t want the “green stuff” on theirs!
Kathie says
That does sound delish, thanks for sharing the tip!
DCBloom says
Thanks! I love the stuff and it grows like a weed, so I always need more ideas.
We have a wood burning stove. In the winter, I keep a large bowl of water on it for a humidifying effect. A big handful of lemon balm in the water adds a nice aroma.
Olwen Hewitt says
I read somewhere that Lemon Balm is very good in relieving agitation in patients suffering with Alzheimers/dementia.Hope this will help somebody.
Cindy says
Yes it is good for anxiety. I drink it as a tea in evening after long day of work
Joanne says
How do you make the tea? Do you have to dry the leaves?
Kathie Lapcevic says
You can just steep 2 Tablespoons of fresh leaves in boiling water for about 10 minutes for tea. If you want to dry it and use it later about 1 Tablespoon of dried leaves in 1 cup of boiling water should do the trick.
Sandy S. says
I found a lovely recipe online for jam. Yellow squash, ginger and lemon balm. It was a hit! Making it again this month.
Homespun Seasonal Living says
That sounds delish – can you share the link?
tessa says
You know my favorite thing about this plant? It grows. I just dug some live root shoots out of what I thought was a completely frozen plant. And, ah, the smell!
Karen says
http://pin.it/9hlVMoi
I thought you’d like this Pin on Pinterest…
Hopefully this is the link to a lemon balm cake recipe I came across on Pinterest and tried recently with good results.
Peggy says
I use it in lemon cake! The green flakes is so pretty in the cake and tastes so good!
Corrine says
I have allot in my garden. I cut bunches and put them in my chicken coop nesting boxes. The ladies love it.
Teri says
I have some sprouting for my chicks coming in April. I plan on using it in the nesting boxes as well as an antibacterial.
Lenora says
I love it in iced tea! I pick a handful and put it in pitcher with sugar and pour hot brewed tea over it. Then pour over ice. It’s so refreshing?
Homespun Seasonal Living says
Yum, for sure!
Debbie Migues says
Make sure you plant lemon balm in a container. It spreads easily if planted in the ground and can take over the garden.
Homespun Seasonal Living says
Planting in a container is a good idea but with proper pruning and splitting it can be maintained without letting it become invasive. And of course all growing zones will see different spreading voracity.
Debi says
Lemon Balm is in the mint family, so yes, it will take over your garden. It will also come up the following year.
Homespun Seasonal Living says
As with any garden perennial (especially in the mint family) proper maintenance can prevent it from taking over. One should exercise care, of course, but there’s nothing to fear in planting it.
Lon says
Long story (long) short; I had the opportunity to grill chicken, so I decided to use what had already popped up in my garden. radish leaves for one ‘pack’ with lemon balm, just a bunch of lemon balm, and kale for one, and you guessed it just lemon balm.
Layers and layers of flavor for any of the chicken breasts.
tl;dr use lemon balm in anything you’re cooking. just the right amount of ‘wow, what did you use’
Sue Haehn says
I have never used any of my lemon balm, have lots. Would like to know how to dry for tea and can you use the dry lemon balm to cook with?
Homespun Seasonal Living says
You can use the dried herbs in cooking. Here’s how I dry herbs: https://homespunseasonalliving.com/drying-homegrown-herbs/
Shelley H says
Has anyone tried it on salmon?
Homespun Seasonal Living says
I haven’t but I can’t imagine why it wouldn’t be incredible.
Sharine Borslien says
Thanks for the tips, Kathie! A friend gave me a lemon balm plant three years ago. It finally bushed out this spring, and my husband and I are eager to make culinary use of the lovely lemony leaves. I really like your vinegar idea — will try that one for sure. Just reading through your examples put my foodie brain in creative mode! Lemon balm would probably be a tasty addition to a cold shrimp pasta dish. Also, I want to try chopping it up along with basil, thyme, and ground fennel, mix with mustard, apple cider vinegar, and honey, and use as a marinade for grilled salmon or swordfish. Come to think of it, we are grilling stuffed lamb burgers tonight, and I will add some lemon balm to the herbed stuffing!
Homespun Seasonal Living says
Such great and creative ideas! Yum.
candi says
Can I put it in water like lemon slices?
Homespun Seasonal Living says
You can for sure – it will not have the same ‘punch’ as lemon slices (it’s not as acidic) but it will be tasty.
Danielle says
I put a bunch in a jug (I crush it a bit in my hands first, to bring out the flavour), throw in some mixed berries, and fill the jug with water. Then I keep it in my fridge for a nice, refreshing drink. Guests and family love it! For a bit of extra deliciousness, I sometimes add a dash of maple syrup, too. Yum!
Lemon Posset says
This is very interesting for me, because I just found out about lemon balm .. !!!
Gabi says
I use lemon balm leaves, only the small ones in salad dressing. This dressing is wonderful for all leafy greens or cucumber salads as well as over boiled eggs and as a topping for fish. I use 1 pint sour cream, about 1/2 cup buttermilk, or yogurt, lemon juice to taste, a pinch of sugar and salt, freshly ground pepper, stir together to make a creamy dressing. Adjust to your taste. Then add lots of chopped fresh herbs: lemon balm, parsley, chives, dill, young leaves of sorrel and borage and any other spring herb you can find.
Cathy says
Would like to add I put a handful of Lemon Balm in my brine for chicken. The flavor is amazing – I also add it in my chicken soup!
Homespun Seasonal Living says
Yum – what great ideas!
Alexandra says
Thank you Kathie for all the useful information you have shared about lemon balm.
I have found that one of my cats really likes it and the ASPCA lists the plant as non-toxic for cats. There are so many plants that are non-toxic for those of us with pets.
Roxanne says
Thank you for your ideas on lemon balm usage I will definitely try some of them you’ve been very helpful .
Morgan says
Thanks for all of these new ideas! One of the main things I use my lemon balm for is for my bees. I’ll pick a bunch and dry it every few weeks and once dried, add the stems and leaves to my smoker for calming whenever I open the hives. The bees LOVE lemon balm, and why not calm them with some of their favorite plants?! I also throw in dried lavender and holy basil :) Smells amazing!
Homespun Seasonal Living says
What great ideas!
Y.kabaz says
Can we make paste or cream from lemon balm
Homespun Seasonal Living says
I’m not sure exactly what you mean here? A body cream can be made from the infused oil. Paste – like a pesto? For sure that could be done.
Donal O’Lochlainn says
I use it as a garnish in a Gin n Tonic. Looks great and gives that slice of lemon taste.
Reda says
What is the signtefic name for lemon balm
Kathie Lapcevic says
Melissa officinalis
Tracy says
I make a lemonbalm soup. No recipe. Just made it up myself. I use fresh basil,garlic and parsley in it.
Pussywillow says
I love this on kale frittata for breakfast or over lentils for supper–it would make a delicious pasta sauce too.
Lemon Balm Sauce
Cook together:
1 large can of tomatoes (~4 cups)
1/2 cup olive oil
4 cloves garlic
1 large onion, chopped
1/2 tsp. salt
When the onion is translucent, add:
2 cups lemon balm leaves
Cook 5 minutes more. Puree in blender or food processor.
Kathie Lapcevic says
Thanks so much for sharing this!
Muna says
Add a twig of lemonbalm in the pot of boiling potatoes. It gives a better taste to tasteless potatoes.
Eliesa @ Real Life and DIY says
When you talk about using it on chicken and fish – is that dried or fresh? I can’t wait to try some of these, so thank you for the ideas!
Kathie Lapcevic says
You could use it either way. I definitely go for fresh in the summer and dried in the winter.
LD says
Does anyone know whether it’s ok to chop leaves, stems, flowers to put into olive oil for extracting? I’ve been using just the leaves, but that’s very tedious. I use the oil to make lip balm.
Kathie Lapcevic says
I think you’d be fine to just use it all. Generally, I harvest before it flowers but I don’t think it’ll cause any problem. The stems can sometimes leave a bitter taste but it’s unlikely to be bothersome in an infused oil, unlike tea.
Barbara Hague says
How do you make the lip balm? How do you infuse it in almond oil? and the do you melt the beeswax to mix it together??? Hate to sound dumb but I haven’t ever did this. Thanks
Kathie Lapcevic says
See this article: https://scratchmommy.com/diy-lemon-balm-lip-cream-for-cold-sore-relief/
Elisabeth says
I started growing different herbs last year. (I grew up in the city) I have much to learn. I study the herb for medicinal and magical properties as each herb has both. This post is great info and fresh 💡 ideas! I love this chicken recipe. Thanks!!
lyn dailey says
I have a bushy plant, whispy, and very lemon in a garden here at a house i bought, im assuming its lemon balm, but the leaves dont look like yours. In fact yours look more like a spearmint plants leaves to me. Im wondering what that actually is in my garden. no question about the lemon smell, but i dont want to poison myself either. lol Thank you.
Kathie Lapcevic says
Lemon balm is in the mint family. When the plants get bigger, ready to flower they are more whispy. However, without actually seeing the plant I can’t say for certain.
Liz says
Sounds like you might have lemon verbena. Woody stem and longer smooth leaves?
Gail says
I am allergic to garlic and celery which are dominant flavors in cooking and are in almost every conveniently pre-made item at the grocery store. So I try other herbs like lemon balm fearlessly. I have cooked lemon balm in bean cream broth soups, marinates, sauces, vinaigrettes, quiches, casseroles, stews, etc. and used lemon balm as a substitute for garlic occasionally in meats such as pork, salmon, lamb, beef, fish, seafood, and eggs ( quiche). Never tried it on tofu as I am allergic to that too. Strangest sounding lemon balm dish I ever made was when I layered whole lemon balm leaves alternating with spinach leaves in a leftovers spanish rice, scraps of sharp cheddar Gouda and mystery cheeses, ham, and cherry tomato casserole ( I was obviously cleaning out the fridge). The leaves were a little hard to chew so next time I will chop up a bit but WOW family loved it.
And I have placed lemon balm leaves in the bathroom and kitchen to combat other odors. So be bold with your lemon balm ideas!