Lemon Balm is often thought of as a medicinal herb, but it’s also a unique flavour to use in your kitchen. With a natural citrus smell and slight sweetness, lemon balm adds freshness without overpowering a dish. Unlike lemon zest or juice, it brings a soft lemon note with herbal depth, making it versatile for both sweet and savoury cooking.
Understanding Lemon Balm’s Flavour
Lemon balm tastes like a cross between lemon peel and mint, but with a milder and more rounded flavour than either. The flavour is strongest when the leaves are fresh and young, it fades when exposed to heat. Because of this, Lemon Bam is best used raw and added at the end of cooking.
How to Prepare Lemon Balm for Cooking
- Wash gently in cold water and pat dry
- Remove tough stems, as they can have a bitter flavour
- Chop just before use to preserve aroma
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Tear instead of cutting in salads to reduce bruising
Sweet Uses
Lemon balm pairs beautifully with desserts and fruit based dishes. Try it in:
- Fruit Salads (Goes well with berries, stone fruit and melon)
- Sponge cakes and sugar cookies
- Custards, panna cotta and rice pudding
- Simple syrups for drizzling over desserts or stirring into tea
- Soda - see our recipe for lemon balm soda
Even a handful of lemon balm folded through whipped cream or mascarpone instantly elevates a simple dessert.
Savoury Uses
In savoury cooking, lemon balm works best as a finishing herb. Try it on:
- Sprinkle of grilled fish or chicken
- Fold into soft cheeses like ricotta
- Add to green salads or grain bowls
- Stir through butter or olive oil for a fragrant finishing touch.
It pairs well with cucumber, zucchini, peas, soft cheeses and light proteins.
Lemon Balm Butter
Mix:
- 100g softened butter
- 1-2 tablespoons of finely
- Pinch of salt
Roll into a log and chill. Slice over grilled vegetables, fish or warm bread.
Storage Tips
Fresh lemon balm is best used within a few days. Store stems in a glass of water in the fridge or wrap leaves in a lightly damp cloth. Drying is possible, but a lot of the citrus aroma is lost - freezing chopped leaves in an ice cube tray with a little water is the best option.
Final Thoughts
Lemon balm is a quiet powerhouse in the kitchen. It brings elegance, freshness and complexity to simple dishes. Whether savoury or sweet, this herb rewards!
