Lemon Balm can be used in any recipe that calls for a squeeze of lemon.

 

Herbed Strawberry Wine

 

1 bottle of Rosé Wine

1/2 pound strawberries

20-25 lemon balm leaves

2 teaspoons of rosemary leaves

 

Remove tops from strawberries, wash and slice.  Chop the herbs finely.  Mix all ingredients and seal in a glass container with a tight-fitting lid.  Shake well.  Refrigerate for two days, shaking occasionally.  Strain through a cloth towel, and serve chilled.

 

Lemon Balm Salad Dressing

 

1 cup of lemon balm, shredded coarsely

1/2 cup red wine vinegar

1 cup olive oil

Salt & Pepper to taste

 

Combine all ingredients in a bowl.  Cover tightly and chill for 1 hour until flavors have blended.  Use as a dressing for green garden salads.

 

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