Lemon Balm is very easy to grow, and has many uses both in the kitchen, and for the medicine cabinet.
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Some of my favorite Herbal Books
- Rosemary Gladstar’s Medicinal Herbs
- Amy Fewell’s The Homesteader’s Herbal Companion
- Rosemary Gladstar’s Herbal Recipes
- 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.
Take by the spoonful to help with minor cold & flu symptoms. Be mindful about allergies or age limitations when using honey.