lemon balm iced tea.

If you grow mint and lemon balm like I do, then you know this time of year they are both attempting to take over the entire garden. Which of course makes it the perfect time to pick bowls full and make tea. I tend to use mostly lemon balm and add a cup or two of fresh spearmint or apple mint for a mild hint of mint. You can make this all herbal...or do as I usually do, which is add some aromatic green tea leaves at the end for some caffeine. Jasmine is fantastic.

This is such a good tea - you can really smell and taste the mint and lemon balm without it being overpowering. It just tastes like ... summer.

::picking tip::

It is best to pick some time in the morning before peak heat. Pick the overabundant fresh shoots and leave any woody flowering stems for the bees.


::how to::

Fill a crock pot/slow cooker with freshly picked and rinsed lemon balm leaves and stems (pick off any brown bits), and fresh mint (optional). Add enough water just to cover, and heat on LOW for 3 hours.


After 3 hours add a few teaspoons of green tea (if you want caffeine). Leave for 30 more minutes. Strain out all of the leaves/tea. Add honey to taste. Pour into a pitcher and chill!


A long slow low heat is good for freshly picked herbs - it releases more of the plant oils and keeps a nice bright color!

lemon balm:: Lemon balm is in the mint family and has been used for centuries to relieve stress and anxiety, promote sleep, improve appetite, and ease stomach aches. It has a great lemony fresh smell and flavor!

lavender honey/lavender syrup

 

The past  few weeks I have picked up small bunches of fresh organically grown lavender at our CSA and have been drying it at home. My six year old really loves lavender. We make bath salts for his winter eczema. We make lavender oil to mix with our infused calendula oil for moisturizing and healing. And we make syrup and honey for lavender lemonade!  I like making both the honey and the syrup.  The honey is used most for hot and iced tea and drizzled on scones or biscuits. The syrup is used most in lemonade and for cocktails or home made sodas.

So, I have two recipes. One is using raw honey (lavender infused honey) one is for using sugar (lavender syrup). There are many recipes out there for lavender syrup - I like mine using lemon. It makes the lavender pop and is more fragrant without being too floral and cuts the sugary sweetness!

::lavender honey::

1 cup raw local honey

2 Tbsp. dried lavender buds

Gently warm the honey in a pot (don't boil or overheat). Add the lavender buds and let sit in the pot with the honey on a low burner for 15-30 minutes (longer=stronger lavender flavor).  Stir gently. Let cool a bit and pour into a bottle using a strainer when just warm.

::lavender syrup::

1 cup fine granulated sugar

1/4 cup dried lavender buds

juice of one small/medium lemon

1 cup of water

Bring 1 cup of water to a boil and add all ingredients. Reduce heat and simmer, stirring occasionally, until sugar dissolves and it starts to thicken a little, about 10-15 minutes. Let cool a bit and pour into a bottle using a strainer when just warm.  Syrup will keep in the refrigerator, tightly covered in a glass jar, about 2 weeks.

Note: Be sure to use organic/untreated dried lavender (if you buy it dried, be sure that is for culinary use). 

Idea:: If you want to find a use for those sweet crystallized lavender buds in your strainer, try adding to muffins, scones or tea bread recipe. It is really good.