To effectively dry lemon balm, you can hang the stems upside down in a dry, well-ventilated area until the leaves are crispy. Alternatively, you can use a dehydrator or oven on low heat to dry the leaves quickly.
To effectively dry lemon balm for future use, you can hang small bunches of the herb upside down in a dry, well-ventilated area. Once the leaves are dry and crumble easily, store them in an airtight container away from light and heat to preserve their flavor and aroma.
Lemon balm in Tagalog is called "bawang."
Lemon balm has no bearing whatsoever on the Tagalog language. Lemon balm is a perennial herb that belongs to the mint family and can be found in south-central Europe.
The Tagalog term for lemon balm is "balmsito" or "mellisa."
To make lemon balm tea, steep fresh or dried lemon balm leaves in hot water for about 5-10 minutes. Strain the leaves and sweeten the tea with honey if desired. Enjoy your refreshing and calming lemon balm tea!
Some plants commonly mistaken for lemon balm include mint, bee balm, and catnip.
Lemon balm typically grows to be about 2 to 3 feet tall.
Lemon juice is acidic.
High doses: sedative effect of lemon balm. Those with glaucoma should avoid using essential oil of lemon balm, as it can raise the pressure inside the eye.
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To make a refreshing cup of fresh lemon balm tea, steep a handful of fresh lemon balm leaves in hot water for about 5-10 minutes. Strain the leaves and sweeten with honey or sugar if desired. Enjoy your revitalizing lemon balm tea hot or cold.
The common name for lemon leaf is lemon balm.