Lemon Balm Sun Tea
(with fresh or dried leaf)
- 1 heaping tablespoon of dried leaves or
- 2 tablespoons of fresh leaves for each cup water
- Place lemon balm and cool water in covered jar in the sun for a few hours
- Strain add honey and, or lemon
- Add mint for a refreshing lemony mint tea
Oven Roasted Chicken with Lemon Balm Herbal Butter
- ½ cup fresh lemon balm leaves (use only 1/4 cup if using dried lemon balm)
- 2 Tbsp or so of lemon thyme
- 1/4 cup (1/2 stick) butter - or substitute your favorite low fat butter alternative
- Salt and pepper to taste
- 4-6 chicken split chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- Preheat oven to 400°.
- Trim herb leaves from stems; wash and pat dry. Set sprigs aside.
- Chop lemon balm, lemon thyme and combine with the butter, salt, and pepper garlic powder and onion powder.
- Rinse chicken and pat dry.
- Loosen the skin in several places and insert the lemon balm herbal butter underneath. Sprinkle a little salt and pepper onto chicken and rub it in.
- Place in a roasting pan. Bake approximately 15-20 minutes, then turn chicken over. Bake about 15-20 minutes longer. Makes 4 to 6 servings.
- (Baking time depends on thickness of chicken. Actual oven temperatures vary so check the chicken with a meat thermometer and make sure the temp at the middle reaches at least 185 degrees F.
Want more recipes using lemon balm and other herbs?
Visit our Cloverleaf Farm Blog's cooking section.
Note: The oils, creams and ointments on our store site are only for external use. The recipes on this site and the blog use the dried or fresh herb.