Fresh leaves are used in teas, wine, fruit cups, punches, garnish,salads,marinades for fish and vegetable dishes, chicken salad. Not as much used in cooking as it should be. The tea is delicious and tastes like weak green tea with a touch of lemon. For more information on lemon balm click here . Back to the Top Herbed Vinegar Cuisine Summer s freshness from the herb garden can be captured in a bottle of flavour rich infused herbal vinegar to be used around the calendar.
Herbal vinegars lend flavour to dishes such as stirfries and salad dressings.
The cucumber flavour of salad burnet is just as wonderful in a vinaigrette dressing. Rosemary vinegar adds flavour to a marinade for chicken breast before cooking on the grill. Flowers of the edible kind can also be used when making herb vinegars. Thyme, chives, and rosemary blossoms all taste like the green foliage. Lavender and scented roses give a floral hint to infused vinegars that lends a subtle, almost undetectable essence to recipes like Pavlova that are served with compatible fruits.