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Summer

Food & Drink, Summer

How To Make Lemon Balm Tea – Two Ways

Want to know how to make deliciously refreshing lemon balm tea? You’re in luck – it’s one of my favourite beverages! Here’s how to make it with fresh leaves, and how to make lemon balm tea from dried leaves. Enjoy!

Lemon balm grows in abundance in my garden. I absolutely adore the smell of lemon balm and it’s not just me. Bees blooming well love lemon balm. When the plant’s tiny white flowers bloom in August and September, you’ll find scores upon scores of bees on it collecting precious pollen. As such, I have planted a couple of pots of it over the years. Pro-tip: plant it in pots otherwise it will spread. I tell myself I’m doing it for the bees, but mostly it’s simply for the fact that I adore lemon balm tea. It’s a refreshing, caffeine-free tea, and one that I reach for in the day or evening when I need a non-caffeinated pick me up.

A basket full of freshly picked lemon balm, ready for making tea with

In summer you can make fresh lemon balm tea, or you can dry the leaves for a beverage you can enjoy all year round. I’ll show you how to make fresh tea in summer. And while we’re here, I’ll also show you how to dry lemon balm leaves to preserve them for later. And then, because I’m good like that, I’ll show you how to make lemon balm tea from the dried leaves. I promise it’s a taste of summer even in the darkest depths of winter.

First Off, What Lemon Balm?

Lemon balm is an edible herbal plant known by the botanical name Melissa officinalis. The plant is also frequently called common balm and balm mint. This is because it’s closely related to the mint family. Lemon balm is often confused with lemon verbena, but these are two very separate plants from two very different parts of the world. Lemon balm is native to Europe and North Africa, whilst Lemon verbena is native to South America. You can, however, make tea from lemon verbena – it is perfectly edible – so if you have lemon verbena to hand then all is not lost!

Lemon balm has a long history of culinary use. And in many regions, lemon balm has long been used as a natural herbal remedy. Some possible health benefits of lemon balm tea include reducing stress and anxiety levels, help with insomnia, the provision of indigestion and nausea relief, and more.

Whether herbal remedies are your thing or not, lemon balm also makes a pretty tasty and refreshing cup of tea. So let’s get down to the tea-drinking business!

How to Make Fresh Lemon Balm Tea

A cup and tea infuser, with fresh lemon balm leaves

The quickest, no-fuss way is to make your tea fresh. Here’s how to make one cup of tea:

  1. After picking your fresh lemon balm leaves, give them a shake to dislodge any bugs. Then rinse the leaves under cold water, and using a tea towel, gently pat dry the leaves.
  2. Add two to three teaspoons of fresh lemon balm leaves to a tea infuser, and then place in your teacup or mug. I prefer to tear up the leaves before adding them to the tea infuser, as it helps release the lovely lemon balm flavour.
  3. In your kettle, bring the amount of water you need to a boil.
  4. Pour the hot water into the teacup and allow the lemon balm leaves to steep for around 5 to 10 minutes.
  5. Drink as it is, or add a slice of lemon for additional flavour. If you need to sweeten your tea, add sugar, honey or your usual sweetener.

Do note that it’s best to use lemon balm for tea before the plant starts to flower. This is because the flavours are at their optimum peak. The plants tend to flower in August, but depending on the weather, the flowers may arrive in July.

How to Make Lemon Balm Tea from Dried Leaves

A jar containing dried lemon balm leaves next to a tea strainer

If you have dried leaves to hand then follow this tea-making guide instead. If you’re looking to dry your fresh leaves then do skip to the next section.

This makes one cup:

  1. Add one heaped teaspoon of crumbled, dried lemon balm leaves to a tea infuser.
  2. In your kettle, bring the amount of water you need to a boil.
  3. Pour the hot water into the teacup and allow the dried leaves to steep for around 5 minutes.
  4. Drink as it is, or add a slice of lemon for additional flavour. If you need to sweeten your tea, add sugar, honey or your usual sweetener.

How to Dry Lemon Balm Leaves

lemon balm on an oven dish ready to be dried in the oven

If you have a glut of lemon balm, like me, then you are going to want to dry at least some of it to tide you through the autumn and winter. There are two separate methods – in the oven, and hanging them up to dry. Let me talk you through both.

How to Dry Leaves In The Oven

Here’s the full step-by-step guide to drying lemon balm leaves in the oven:

  1. Pre-heat your oven to 80°C / 176°F
  2. For the best flavour, harvest the lemon balm leaves just before the plant begins to blossom. Depending on where you are, this could be from July to August. As it’s a favourite plant of the bees, do ensure that you leave plenty for our fuzzy friends to gather pollen from.
  3. Next, cut the lemon balm stalk, just above the second row of leaves. Pruning like this encourages the lemon balm plant to produce new shoots, and maintains a source of pollen for the bees.
  4. Once you’ve gathered what you need, give the stalks a shake to dislodge any bugs. Then rinse the leaves under cold water, and gently pat dry with a clean, dry tea towel.
  5. Once dried, lay out the stems on a baking tray and heat in the oven for around 1 to 1.5 hours. Keep a close eye on your leaves to ensure they don’t burn.
  6. You can tell the leaves are fully dried when the leaves become very crisp and brittle. If you are in any doubt, give the leaves a little more time in the oven, as leaves that are not fully dried out will develop mould.
  7. When the lemon balms are sufficiently dry remove them from the oven and remove the leaves from the stalks. For best results, I find running my fingers down the stem helps remove all the leaves.
  8. Finally, place the lemon balm leaves in a clean and dry airtight jar, ready for future tea drinking times. Compost the leftover stalks.

Air Drying

If you don’t want to dry the leaves in the oven, you can dry bundles together. Simply gather several stems of lemon balm together, and tie them up around the stem with a piece of string. Then hang your bunches of lemon balm up in a cool dry spot in your house. Once dried, in approximately 2-3 weeks, follow steps 7 and 8 to store your lemon balm tea.

Storage

Your dried lemon balm will keep for around 6 months or so. For optimum freshness, store your jar in a cool dark place. If you do see any signs of mould on the dried leaves then you’ll know the leaves did not dry properly, and they should be discarded.

Enjoy!

PS: If you have mint growing in your garden, then you can also make mint tea. Here’s how to dry mint leaves for tea.

Food & Drink, Summer

Vegan Quorn Recipe Idea | AD

This vegan Quorn recipe idea is a paid-for post in association with Quorn

Looking for a vegan Quorn recipe idea? Well, I’ve got you covered! Let me show you how to make this vegan creamy Mediterranean dish, made with Quorn Vegan Pieces and flavourful vegetables.

vegan Quorn recipe idea

What if I also tell you that once you’ve prepped your vegetables, that this recipe comes together in one pot in about 15 minutes? Oh yes! I am well and truly all about no-fuss cooking.

For this particular recipe, Quorn challenged me to use up what I had in the fridge. I had some vegetables needing using up – some halved peppers, half an onion, and half a courgette, as well as a few tomatoes. Pasta and pesto is my go-to comfort food, so there is always a jar of opened pesto in there, and I had some vegan cream leftover from the previous evening’s pudding (strawberries and cream!).

To make this a practical zero-waste recipe,  I’ve suggested a few variations depending on what’s in your cupboards, which all work just as well below.

My Vegan Quorn Recipe Idea

Quorn Vegan Pieces in a Creamy Mediterranean Pesto Sauce

Enjoy this delicious vegan Quorn recipe, that cooks in one pot in just 15 minutes.

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people

Ingredients

  • 250 grams Quorn Vegan Pieces (frozen)
  • 1/2 red pepper chopped into small strips
  • 1/2 green pepper chopped into small strips
  • 1/2 courgette chopped into small strips
  • 1/2 red onion finely chopped
  • 1 handful cherry tomatoes quartered
  • 1 clove of garlic mashed
  • 1 tbsp olive oil
  • 125 ml vegan single cream
  • 125 ml vegan vegetable stock
  • 6 tbsp vegan green pesto
  • 1/2 tsp red chilli flakes
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • 1 handful fresh basil to garnish (optional)

Instructions

  1. Add the oil to a pot and gently heat.

  2. Once heated, add the onions, crushed garlic, chilli flakes, and Italian seasoning, and cook until the onions are translucent.

  3. Next, add the frozen Quorn Vegan Pieces and the red and green pepper strips and cook for around 3 minutes, stirring occasionally.

  4. Now add the courgette strips and quartered cherry tomatoes, and cook for a further 2 minutes, stirring occasionally.

  5. Add the vegetable stock, pesto and cream to the pot and stir well. Allow to cook on a medium heat for a further 10 minutes, stirring occasionally.

  6. Add salt and pepper to taste.

  7. Remove from the heat and serve immediately.

This dish is delicious served with pasta or rice, and salad, and has a lovely summery flavour.

Zero-waste Recipe Swap Ideas

To make this recipe zero-waste then simply adapt this recipe depending on what you have in your fridge. Have red pesto? Use that instead. Don’t have any peppers or courgettes? Other vegetables that lend themselves well to this dish include:

  • mushrooms
  • baby / salad potatoes
  • aubergines
  • asparagus
  • artichoke
  • summer squash
  • carrots
  • olives
  • opened jars of sundried tomatoes

Want to make it vegetarian rather than vegan? Simply swap the vegan cream and pesto to vegetarian varieties.

The Zero-Waste Chef also has a great recipe for zero-waste vegetable stock, that is well worth checking out.

If you are looking for more one-pot vegan Quorn dishes then do check out my Quorn lime and coconut vegan curry recipe. It’s another great midweek staple, that comes together really quickly!

Quorn also have a great vegan recipe section on their website that is well worth a peruse for vegan Quorn recipe ideas.