In addition to being a great garden ornamental and medicinal herb, Bee Balm is also a nice addition to the kitchen spice rack.  The flowers have a minty flavor and can be used as a substitute for mint in any recipe.  Choose fresh blooms, preferably in the morning, and gently tear them apart, removing any green material.  Then chop and add to green salads, fruit salads, or sprinkled on lettuce wedges for a colorful accent.

Bee Balm leaves can be chopped and added (1 tablespoon) to the oil when frying pork chops, white fish, or scallops for a delightfully delicate flavoring.  You can also experiment with flavored butters and cream cheese for something deliciously different.  Just soften the cream cheese or butter, mix in a teaspoonful or so of chopped leaves, and chill. 

Bee Balm leaves have a lemon-orange-mint flavor that can be used in any dish that calls for citrus rind.  They can also be used whole as a garnish for just about any fruit juice or for iced tea. 

Bee Balm leaves can be harvested at any point in the growing season.  Preserve for the off season by freezing fresh leaves or arranging leaves flat on a paper towel or screen.  If they haven't completely dried after a couple of days, finish the process in a 250 degree oven just until they are crumbly.  Store in airtight containers out of direct sunlight. 

Of course, you can and should try making some tea if you have Bee Balm in the garden.  See How to Make Herbal Teas for complete instructions.  This is tasty tea, folks, especially when sweetened a bit with sugar or honey.  Be forewarned, however, that you might find yourself substituting your morning coffee for a cup of homemade Oswego Tea before too long!

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