Lemon balm is a bushy perennial herb rather like mint, with slightly hairy serrated leaves. It has a natural affinity with fish, poultry, veal and vegetable, or anything that needs a lemon flavour. Its leave can be used whole in salads, chopped into stuffings, in marinades and to scent the steam in which fish or chicken is being cooked. As a herbal infusion or tea, lemon balm is soothing and refreshing. Creams, syrups and custards can be infused with its lemony flavour. It does not dry well.
