Learn how to make a simple, homemade Lemon Balm and Ginger Syrup to help you through cold & flu season.
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Lemon Balm is very easy to grow, and has many uses both in the kitchen, and for the medicine cabinet.
It is in the mint family, and is a perennial that will spread if you don’t contain it. So be mindful where you plant it.
It has a fresh, minty flavor and can be uses in all sorts of recipes.
Lemon balm has been used for many medicinal purposes as well. A few of its purposes include anxiety & tension, insomnia, digestive issues and it is used for its antiviral properties. Check out some of the herbal medicine books listed below to learn more.
Learn More about Lemon Balm Here:
Some of my favorite Herbal Books
- Rosemary Gladstar’s Medicinal Herbs
- Amy Fewell’s The Homesteader’s Herbal Companion
- Rosemary Gladstar’s Herbal Recipes
This lemon balm and ginger syrup with honey and lemon is a great addition to your home apothecary.
Ginger is well known for its medicinal properties, especially for soothing upset stomachs, inflammation and helping ease congestion.
Lemon Balm & Ginger Syrup
- 1/4 c dry lemon balm leaves, 1/2 c if using fresh
- 2 in piece of fresh ginger, peeled and minced (or 2 Tb dry ginger root – not powdered)
- 1 Tb fresh lemon zest
- 2/3 c boiling water
- 2 Tb lemon juice
- 1/2 c raw honey
- Combine the lemon balm, ginger and lemon zest in a large coffee mug, mason jar or bowl.
- Pour in the hot water. Place a saucer or lid over the top to hold in the heat.
- Let this steep like a tea for 1 hour.
- Using a very fine sieve or cheese cloth, strain the solids from the liquid.
- Combine the tea, lemon juice and raw honey in a lid with a jar. Shake it to mix well.
- Store they syrup in your refrigerator for up to 2 weeks.
Nutritional information is auto-generated and the accuracy is not guaranteed.