• Lemon balm brings a minty, lemon flavor to salads, meats and vegetable dishes.subtle verdancy lemon balm image by ewa kubicka from Fotolia.com
  
  Lemon balm is a member of the mint family and spreads aggressively in gardens if not kept in check. The herb has a mild lemon-mint taste and possesses calming properties. Most often used as a tea, lemon balm can add a zesty lemon taste to a variety of foods. Fresh leaves work best in cooking and tea, but dried leaves can also be used.
  
  

Tea

• Use small leaves to make lemon balm tea. Steep no more than 10 minutes to avoid a bitter taste that may give you headache. Peppermint, spearmint, hibiscus, chamomile or ginger can be combined with lemon balm for variation.
  
  For a more intense lemon flavor, combine 1/4 cup each of chopped lemon balm, lemon verbena, lemon grass, lemon thyme and lemon geranium with 2 tbsp. of lavender flowers and mix thoroughly. Use 1 tsp. of the herbs to make one 8 oz. cup of tea. Store the herbs in a cool, dry place.
  
  

Poultry

• Lemon balm makes a flavorful addition to poultry. Combine 2 tsp. of garlic, 2 tbsp. of onion flakes, 1/4 cup lemon balm leaves, 1/2 tsp. sage, 2 tbsp. butter and 1 cup dried breadcrumbs with enough chicken broth to soften. Mix thoroughly and stuff the cavity of your chicken and roast at 325 degrees until the legs easily detach from the side of the bird, or about one to two hours. If roasting a turkey, double or triple the ingredients. Depending on the size of the bird, roast until the pop-up releases or the stuffing cavity measures 165-degrees on a meat thermometer.
  
  

Fish

• Tear fresh lemon balm leaves and sprinkle over your salmon, tuna, or cod fillets before baking. Drizzle with melted butter and bake as usual, turning once during the cooking cycle.
  
  

Herbed Potatoes

• Use very small new potatoes, unpeeled for this flavorful recipe. Preheat the oven to 400 degrees. Melt 2 tbsp. of butter or 1 tbsp. each of virgin olive oil and butter in a small baking dish. Roll the potatoes in the butter and salt and pepper. Place in a baking dish and roast until the potato skin blisters, or about 40-45 minutes.
  
  Mix 1-2 tbsp. each of chives, lemon balm, dill, rosemary, thyme and peppermint together and set aside. After the potatoes are done, add the herbs and stir until the potatoes are covered. Allow the potatoes to sit a few minutes before serving.
  
  

Lemony Loaf Cake

• Cream 4 ounces of butter with 1/4 cup finely chopped lemon balm leaves. Add 1 cup sugar and two eggs and cream the ingredients. Add 1/8 tsp. salt, 1.5 cups flour, 1 tsp. baking powder to the bowl and mix. Drop in 1/4 cup finely chopped pecans and stir. Pour into a greased, floured loaf pan and bake approximately 35 minutes until an inserted knife blade comes out clean. Glaze with 1/2 cup sugar and 1/4 cup lemon juice while the cake is still in the pan. Remove from the pan after several hours and sprinkle with some finely chopped lemon balm. Wrap in plastic and allow flavors to blend for eight hours before serving.