Lemon balm is a versatile plant which can be used for many purposes. It can offer numerous health benefits, it can enhance flavor of many of your dishes and salads. You can make healthy tea with the leaves as well and many more. You can learn about the numerous health benefits of lemon balm here.

Lemon Balm Recipes for your child’s health

Here are some simple recipes that you can try at home easily and serve your children with healthy dishes this summer.

Herbal tea:

Make lemon balm tea with two heaping teaspoons of dried lemon balm leaves or a large tablespoon of fresh leaves boiling for about 15 minutes in 1½ glasses of water. After boiling it, filter the leaves out and add a tablespoon of honey to the decoction. This tea decoction can be given to children older than 2 years. And it can provide relief from fevers and cold.

Source: Healing From Home Remedies.com

Source: Live Science.com

Fruit Salad:

Make this fruit salad with lemon balm leaves as seasonings and serve them to your children during hot summer afternoons.

1 cup each of chopped apples, oranges, strawberries, peaches and bananas, 2 tablespoons finely chopped fresh Lemon Balm leaves – 1 sprig and 2 tablespoons lime juice.

Peel and chop banana, orange and peaches into small pieces. Strip the Lemon Balm leaves from the stem and finely chop them. Mix the ingredients well in a serving bowl. Add lime juice and stir the mixture gently. Chill the fruit salad for 1 hour and serve.

Source: The Practical Herbalist.com

Source: Examiner.com

Lemon Balm Cookies:

Add few leaves of lemon balm to sweet cookies and the sour and sweet flavor of cookies can be interesting.

2 tablespoons lemon balm leaves, minced, 1 teaspoon lemon juice, 1 cup butter, softened, 2/3 cup sugar, 1 egg, 2 1/3 cups all-purpose flour, 1 teaspoon salt and whole lemon balm leaves for garnish.

In small dish, add lemon balm first and lemon juice, and mix them thoroughly. In large mixer bowl, add cream butter and sugar and beat until it is light and fluffy. Add an egg and lemon mixture. Gradually beat in flour and salt. Cover and refrigerate 3 hours or until firm. Roll in wax paper. Preheat your oven at 350 degrees. Take a wax paper, slice into slices about 1/8-inch thick. Put cookies on ungreased cookie sheet, and bake 8 to 10 minutes. Let the cookies brown around the edges slightly.

Source: Farm Flavor.com

Source: Miyoko Eats

Creamy Lemon Balm Pudding:

6 tbsp. vanilla sugar, 3 tbsp. cornstarch, 1 cup of milk, 1 cup of light cream, 3 tbsp. snipped fresh lemon balm

Take a saucepan and add vanilla, sugar and cornstarch. In another saucepan, heat milk and cream just until they boil. Pour the sugar mixture into the milk and keep stirring while pouring. Place over medium heat and stir until it thickens a little. Add lemon balm while stirring. Pour into four dessert dishes and let them chill. Serve with a dollop of whipped cream and sprigs of fresh lemon balm if desired. To make vanilla sugar, place a fresh vanilla bean in a quart jar of sugar. Cover and let it stand for a week before you use it.

Source: Cooks.com

Source: Pinterest

Lemon Balm Jelly

1 cup of fresh lemon balm leaves, 3 cups of water, 1 tbsp. fresh lemon juice, 6 1/2 cups of sugar, 1 bottle liquid pectin and a drop of yellow food coloring.

Method: Put lemon balm in boiled water for about 10-20 minutes and strain it. Bring the infusion and sugar to boil, add pectin and stir for a minute. Turn off the heat, add some coloring, jar and seal.

Source: Cooks.com

Source: Thinking About Food

Lemon Balm Ice Cream

1 large banana, 1 handful lemon balm leaves, ½ lemon (juice), 1 splash rice milk, 1 tbsp oats (optional)

Take a food processor or blender and blend both lemon balm leaves and lemon juice. You can add some oats to this, if you want it for breakfast. Add a banana and just a small amount of liquid so that the mixture turns creamy. Don’t add too much water else your ice cream will turn into a smoothie. After blending it thoroughly, freeze it for few hours until it turns frozen hard.

Source: Yummly.com

Source: Yummly.com

Almond Milk Apricot Smoothie And Lemon Balm

1 lb (455 g) ripe apricots pitted and quartered, 2 tablespoons roasted, unsalted almonds, 1 tablespoon fresh lemon juice, 1/2 teaspoon finely grated lemon zest, 3 tablespoons honey, 6 large leaves lemon balm (or fresh mint), 1 1/4 cups (295 ml) unsweetened almond milk – chilled, 8 large ice cubes – crushed, lemon balm sprigs (or mint sprigs) as garnish.

Put the apricots, almonds and lemon juice in a food processor and pulse until they are very finely chopped. Add the lemon zest, honey, lemon balm, almond milk and crushed ice and process until very smooth, 1 to 2 minutes. Pour into glasses, garnish with the lemon balm sprigs and serve. For crushing the ice cubes, put them in a plastic bag and crush with a rolling pin – it makes the job easy and mess-free.

Source: Yummly.com

Source: Food And Style

Summer Casserole With Lemon Balm

3 cups diced yellow squash, 18 grape tomatoes, sliced in half, 1 tbsp fresh lemon balm, basil or other aromatic herb, 1/2 tsp dried Italian seasoning, 1/2 tsp garlic powder, 4 tbsp fresh Parmesan cheese shreds

At the base of a small casserole dish, fill with the diced squash and halved tomatoes. Finely dice fresh herbs also and sprinkle them on the vegetables. Also sprinkle other seasonings and garlic powder over the vegetables and toss lightly. Top the mixture with fresh Parmesan cheese and bake at 350 for about 25 minutes.

Source: Yummly.com

Source: 24/7 Low Carb Diner

Lemon Balm Honey

Make this lemon balm honey and give a soothing flavor to your hot and cold teas and other sweet treats.

The ingredients include 1½ cup honey, ¼ cup hard packed, fresh lemon balm leaves, 2 tablespoon fresh lemon juice, 1 strip of lemon peel, 10 whole allspice and 10 whole cloves.

Heat honey in a saucepan until it is very warm. Put the remaining ingredients in another big and clean jar and pour the warm honey over them. Stir the mixture, cover it and set it aside for at least 2 days at room temperature. Reheat and strain honey into another clean glass jar. Refrigerate and use within 3 weeks.

Source: Herb Society.org

Source: Home Spun Seasonal Living