Lemon Balm

Did you know?
Lemon balm, with its delicate lemon scent and flavor, is valued as a culinary, cosmetic and medicinal herb. Fresh sprigs are used to top drinks and as garnishes on salads and main dishes. Fresh or dried leaves make a refresh-
ing tea, either iced or hot. Dried leaves are used as an ingredient in many pot- pourris and the oil is used in perfume. The herb has also been used throughout history as a medicinal herb.

Health Benefits
Reduces anxiety, promotes sleep, and relieves indigestion
Strong antibacterial properties
Natural remedy for cold sores

Culinary Uses
Use lemon balm in place of lemon peel in recipes and to flavor soups, sauces, vinegars and seafood.
Toss a few fresh leaves into a salad or a bowl of mixed fresh fruit.

Lemon Balm Cookies

INGREDIENTS:
2 tablespoons lemon balm leaves, minced 1 teaspoon lemon juice
1 cup butter, softened
2/3 cup sugar
1 egg
2 1/3 cups all-purpose flour
1 teaspoon salt

DIRECTIONS:
1. In small dish, combine first lemon balm and lemon juice, and press mixture with back of spoon to blend.
2. In large mixer bowl, cream butter and sugar until light and fluffy.
3. Beat in egg and lemon mixture. Gradually beat in flour and salt.
4. Cover and refrigerate 3 hours or until firm. Roll in wax paper.
5. Preheat oven to 350 degrees. On wax paper, slice into slices about 1/8-inch thick.
6. Place cookies on ungreased cookie sheet, and bake 8 to 10 minutes.