Lemon balm is an herb with a subtle, citrusy flavor that can be used in various dishes, teas, and desserts. Its flavor changes slightly when preserved—dried lemon balm has a milder, more concentrated taste compared to fresh. This guide helps those new to lemon balm explore its flavor profile, how to use it in the kitchen, and provides tips for using dried versus fresh lemon balm in recipes. You’ll also find a few simple recipe ideas to start enjoying this versatile herb.
Understanding Lemon Balm’s Flavor Profile
Lemon balm (Melissa officinalis) offers a delicate, lemony flavor with subtle hints of mint. This herb is often described as having a “green” or grassy note, especially when fresh, making it a great addition to a wide range of recipes. However, lemon balm’s flavor is much more understated compared to lemon zest or lemon verbena—it’s mild enough to use generously without overpowering other ingredients.
• Fresh Lemon Balm: The flavor of fresh lemon balm is light and bright, with a citrus fragrance that is most potent when the leaves are freshly picked. It pairs well with both savory and sweet dishes, making it versatile in the kitchen.
• Dried Lemon Balm: Once dried, lemon balm loses some of its intensity and fresh citrus note, but it retains a pleasant herbal undertone. The drying process concentrates the oils in the leaves, giving them a slightly more concentrated, earthy lemon flavor. Because of this, you typically need less dried lemon balm compared to fresh.
How to Preserve Lemon Balm: Drying, Freezing, and More
Preserving lemon balm allows you to enjoy its flavor year-round. Here are a few methods:
• Drying: This is the most common method. Hang small bunches of lemon balm upside down in a well-ventilated, dry, and shaded area. Once fully dried, the leaves can be crumbled and stored in an airtight container for up to a year. Dried lemon balm is ideal for teas, herbal blends, and long-cooking dishes like soups or stews.
• Freezing: Another way to preserve lemon balm’s fresh flavor is by freezing it. Chop the leaves and place them in ice cube trays with a small amount of water. Once frozen, transfer the cubes to a freezer-safe bag. These cubes can be added to drinks, teas, or recipes requiring a burst of fresh lemon balm flavor.
• Lemon Balm Syrup: For a more concentrated way to store lemon balm, create a simple syrup. Combine equal parts sugar and water, heat until dissolved, then add fresh lemon balm leaves and steep for about 10 minutes before straining. This syrup can be refrigerated for up to two weeks and used to sweeten drinks, desserts, or even marinades.
How to Use Lemon Balm in the Kitchen
Lemon balm can be used in a variety of culinary applications, from refreshing teas to adding a citrusy lift to savory dishes. Below are a few key tips for cooking with fresh and dried lemon balm.
• Using Fresh Lemon Balm: Because fresh lemon balm has a more delicate flavor, it’s best added to dishes at the end of cooking or used raw in salads and garnishes. Adding it too early in the cooking process can cause the flavor to dissipate. It’s excellent when paired with fresh fruits, light salads, fish, and poultry. It also adds a delightful lemony aroma to drinks and desserts.
• Using Dried Lemon Balm: When substituting dried lemon balm for fresh, remember that dried herbs have a more concentrated flavor. Typically, use one-third the amount of dried lemon balm compared to fresh. Dried lemon balm works well in longer-cooked dishes like soups, sauces, and baked goods where its flavor has time to develop.
Fresh vs. Dried Lemon Balm: Conversion Tips
• Fresh to Dried: The general rule for substituting dried lemon balm for fresh is to use about one-third of the amount of fresh. For example, if a recipe calls for 1 tablespoon of fresh lemon balm, use 1 teaspoon
