To celebrate the beginning of spring, I thought I'd spotlight one of my favorite herbs around here... lemon balm!
Lemon balm is easy to grow and makes a great curative tea to sip on. Toss in some stevia leaves to sweeten the tea up a bit if you'd like.
Not only great in salad dressings like this vinaigrette I whipped up the other day, lemon balm can also be used to calm nerves or lessen stress and stop bug bites from itching. Matter of fact, it's one of those 'catch-all' herbs that seem to fix everything!
Just crush a handful of leaves and rub on your skin to keep mosquitoes at bay.
Muddled Lemon Balm Vinaigrette
For the salad:
red-veined sorrel, chopped
For the vinaigrette:
1 tbsp lemon balm leaves, crushed or chopped
6 nasturtium leaves
2 tsp balsamic vinegar
1 tsp oil of choice
- Muddle the lemon balm and nasturtium leaves until broken down and fragrant.
- Add balsamic vinegar and oil and whisk together.
- Combine together salad greens.
- Toss with vinaigrette.
- Season with salt, garnish with nasturtium blooms and serve.