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We specialise in gluten-free, dairy-free, white sugar-free, low-sugar, additive-free, preservative-free, allergy-free, plant-based alternatives, all of which contribute to a healthier microbiome.
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Our products may...
- Dispersion - because we do not use binders and emulsifiers
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🛍 Product Information :
Bee balm often appears in European and American mythology and historical records. The famous Western herbalist Paracelsus recorded it in his pharmacopoeia. Carmelite water, which is made from lemon balm in Europe and the United States, is still a summer drink for the French. The tea made from dried lemon balm leaves is the famous Melissa Tea, which is used as a fever reducer for colds.
The leaves of lemon balm contain 4-7% hydroxycinnamic acid derivatives, especially rosmarinic acid (Labiatengerbstoffe), chlorogenic acid, caffeic acid and essential oils contain 0.05-0.3%, and in some varieties up to 0.8%. Its main components are citral (40-70%, as a mixture of geranial and neral), citronellal (1-20%) and β-caryophyllene (5-15%). The other ingredients are Linalool, Geraniol, Caryophyllenepoxid, Geraniol D, Methylcitronellal 6-methyl-5-hepten-2-one, Geranyl acetate, α-copan and Nerol. The composition of essential oils is dependent on the origin and climatic conditions, harvest time and age of the plant. In addition, bitter substances, resins, mucilages, glycosides, saponins and thymol are included. The content of vitamin C per 100 grams of fresh weight of fresh plants is 253.0 mg.
There are also some medicinal ingredients in lemon balm, and its anti-inflammatory and bactericidal effects are also excellent. It can eliminate sensitive bacteria and fungi. In addition, it can also alleviate the symptoms of redness, swelling, pain, skin inflammation, skin papules, etc. when people have adverse symptoms on the skin surface.
It is also suitable for drinking during colds and sweaty summer days. It can increase appetite and promote digestion. It is suitable before and after meals. Used as a substitute for lemon seasoning, the refreshing lemon flavor of lemon balm can best increase appetite, but it does not have the sourness of lemon. It is suitable for a variety of dishes and desserts. Fresh lemon scent.
🥘 Recipe:
Cucumber Salad With Lemon Balm And Comfrey Flowers
Serves 2 as an appetizer/side dish
Prep Time
5minutes mins
Total Time
5minutes mins
Course: Appetizer, SaladCuisine: AmericanKeyword: Comfrey, Cucumber Salad, Edible Flowers, Lemon Balm Servings: 2 Calories: 62kcal Author: Alan Bergo
Equipment
1 small mixing bowl
Ingredients
1 large English cucumber
Virgin sunflower oil extra virgin olive oil can be substituted
Kosher salt and pepper to taste, plus ½ teaspoon salt and ¼ teaspoon pepper for the pickled shallots
Comfrey flowers to garnish (optional)
Lemon balm to taste (about 5-6 leaves depending on size)
1 large shallot
1 tablespoon honey
⅛ cup vinegar
¼ cup water
Instructions
First pickle the shallot. Bring the honey, water, ¼ teaspoon of pepper and ½ teaspoon of salt to a boil in a small pot, then turn off the heat. Peel the shallot, then trim both of the ends. Slice the shallot into ⅛ in thick rings, then pour the still hot vinegar-honey mixture over the sliced shallots. Chill the shallots and reserve.
Meanwhile, slice the cucumber in half lengthwise, then, using a spoon, scrape out the seeds. Slice the cucumber on a mandoline or with a sharp knife into ¼ inch slices.
To serve, arrange the slices of cucumber on a chilled salad plate. Season to taste with salt and pepper, then with olive oil.
Scatter the pickled shallots haphazardly over the cucumber, then tear the lemon balm into ½ inch pieces and place them on top of the cucumbers. Garnish lastly with a few comfrey flowers if using, and serve immediately.
Notes
Sweet tasting comfrey flowers make a great garnish for this, they're optional though.
You could use a regular cucumber instead of the English ones too, if you do, you'll want to peel and seed it.
Lastly, a great variation is to salt the cucumbers after they're cut, then drain the water they give off and dress them with a little yoghurt.
Lemon Balm Syrup
Lemon balm infused sugar makes a refreshing lemon balm syrup for adding to drinks like lemon balm iced tea and cold desserts. Makes about 3.5 cups of syrup.
Prep Time
5minutes mins
Cook Time
3minutes mins
Total Time
8minutes mins
Course: Appetizer, SnackCuisine: AmericanKeyword: Infused Sugar, Lemon Balm Servings: 8 Servings Calories: 3112kcal Author: Alan Bergo
Equipment
1 food processor or vitamix blender
Ingredients
1 cup packed lemon balm leaves
4 cups white sugar chilled
2 cups water
Instructions
Tear the lemon balm leaves by hand to avoid bruising with a knife. Place the torn lemon balm leaves in the bowl of a food processor with the sugar and pulse to break them up until the sugar is bright green. The leaves should stay bright green, be very careful not to over process or the color, and aroma won't be as strong.
Freeze the lemon balm sugar in dated, labeled containers until ready to use.
Lemon Balm Syrup
To make a syrup for flavoring things like drinks, combine the lemon balm sugar and water and stir until the sugar is dissolved, let it sit over night to infuse in the fridge, then strain to remove the leaf particles, label, date, and refrigerate until needed.
Notes
I use a highspeed blender for things like this, but they are expensive, and not everyone has them, which is why this recipe says to use a food processor. I can't stress how important it is to not over process the leaves in the sugar, just a few pulses should do.
If you don't have a highspeed blender, you're sugar won't be as green as the picture above, but it will still work just fine.
Credit:
Lemon balm is the main ingredient of Carmelite Water, which is sold in German pharmacies.
The plant is grown and sold as an ornamental plant, and for attracting bees. The essential oil is used as a perfume ingredient and in toothpaste. The young leaves can be eaten raw.
Lemon balm is used as a flavouring in ice cream and herbal teas, often in combination with other herbs such as spearmint. The leaves are not dried when used for tea. It is a common addition to peppermint tea, mostly because of its complementing flavor.[citation needed] Lemon balm is also used with fruit dishes or candies. It can be used in fish dishes and is the main ingredient in lemon balm pesto.: 15–16 Its flavour comes from geraniol (3–40%), neral (3–35%), geranial (4–85%) (both isomers of citral), (E)-caryophyllene (0–14%), and citronellal (1–44%). It is also one of the ingredients in Spreewald gherkins.
Carmelite water, which is made from lemon balm in Europe and the United States, is still a summer drink for the French. The tea made from dried lemon balm leaves is the famous Melissa Tea, which is used as a fever reducer for colds.
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