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🔖 認證： --
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我們專注於無麩質、無乳製品、無白糖、低糖、無添加劑、無防腐劑、無過敏、植物性替代食品，所有這些都有助於創造更健康的微生物群。
請對「低加工」的食品持開放態度
當我們努力創造保留大部分營養價值的產品時，它們可能看起來不像可以在超市貨架上放置兩年以上的「高度加工」食品。
我們的產品可能...
- 分散- 因為我們不使用黏合劑和乳化劑
- 變質更快 - 因為我們不使用防腐劑
- 看起來顏色不那麼鮮豔 - 因為我們不使用任何人工色素
- 每次的味道都有點不同 - 因為每批都是用真正的食材製成的，就如樹上沒有相同的蘋果一樣。
🛍 產品資訊：
香蜂花常出現於歐美神話及史籍中，著名的西洋藥草師 Paracelsus在其藥典中即有記述。歐美以香蜂花為原料的加爾慕羅水(Carmelite water)，迄今仍為法國人夏日之飲料。將乾燥香蜂花葉片煮成之茶飲即為著名Melissa Tea，被當作感冒時解熱之用品。
香蜂花葉中含有4～7％的羥基肉桂酸衍生物，特別是迷迭香酸（Labiatengerbstoffe），綠原酸，咖啡酸和精油含有0.05～0.3％，在品種高達0.8％。 其主要成分是檸檬醛 （40～70％，作為混合物香葉醛和橙花醛 ）， 香茅醛 （1～20％）和β-石竹烯 （5～15％）。其他成分是芳樟醇，香葉醇，Caryophyllenepoxid，大根香葉烯D，Methylcitronellal6-甲基-5-庚烯-2-酮，乙酸香葉酯，α-科潘和橙花醇。精油的組合物是依賴於原點和氣候條件，收穫時間和植物的年齡。此外，苦味物質 ，樹脂，粘液，甙 ，皂甙和麝香草酚包括在內。維生素C每100克鮮重的新鮮植物的含量是253.0毫克。
香蜂草中還有一些藥用成分，它消炎殺菌的功效也極為出色，它能消滅敏感菌和真菌，另外人們皮膚表面出現紅腫疼痛和皮膚炎症以及皮膚丘疹等不良症狀時，亦可減輕其症狀。
也適合在感冒時及流汗的夏天飲用，可增進食慾、促進消化，飯前飯後皆宜。用來取代檸檬調味，香蜂花清香的檸檬味最能增進食慾，卻沒有檸檬的酸勁，適合佐入各式各樣的菜色及甜點。如檸檬般清香。
🥘 食譜：
檸檬香蜂草可用作冰淇淋和涼茶的調味品 ，通常與留蘭香等其他草藥混合使用。用來泡茶時無需將葉子曬乾。它是薄荷茶的常見添加劑，主要是因為它具有補充的味道。[需要引用]檸檬香蜂草還可與水果盤或糖果一起使用。它可以用於魚類菜餚，也是檸檬香蜂草香蒜醬的主要成分。
歐美以香蜂花為原料的加爾慕羅水(Carmelite water)，迄今仍為法國人夏日之飲料。將乾燥香蜂花葉片煮成之茶飲即為著名Melissa Tea，被當作感冒時解熱之用品。
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:
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