Lemon balm has a ton of medicinal uses. Just Google it. You will find a long list of uses from mild sedative to mosquito repellant. Although it may look similar to other plants in the mint family, you wont mistake the lemony smell for anything else.
As I mentioned in the previous post, we found a large patch of lemon balm growing wild. Other than adding it to tea, I wasn’t entirely sure what I was going to make with it. I posted in a foraging group on Facebook, and the most popular suggestion was to make syrup. Although it would make the 4th batch of syrup so far this year, I couldn’t resist the opportunity to try it.
I strongly suggest washing the leaves first. Mosquitoes may not like it, but plenty of other bugs do. To make the syrup, I simply added a 1:1:1 ratio of crushed leaves, water, and sugar to a saucepan, brought it to a boil for a minute or so, removed it from the heat and let it sit covered for 30 minutes
After it has steeped for 30 minutes, strain out the leaves and you’re done! I used raw organic sugar so my syrup turned out brown. If you were to use white sugar it would most likely turn out pale yellow/green. Nothing spectacular. Not worth using white sugar for in my opinion.
The exact recipe I used was:
- 2 cups lemon balm leaves
- 2 cups water
- 2 cups sugar
- 1 wedge yield lemon juice (approx. 1 tsp.)