Herbs

 

Lemonbalm

Leaves with a fresh, lightly sweet-sour flavour. Their freshness is great to add to Brussels’ sprouts, red cabbage, cucumber, carrots, peas, beans and mushrooms. White sauces perfumed with lemon balm are nice with fish and chicken. A good addition to leek- or fish soup and calf’s liver. Excellent in fruit bowls and sweet cocktails, fruit salads and ice cream. Can be used richly, but don’t cook it.
Lemonbalm in de bedroom discourages mosquitoes.


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