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!
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.
Lemon balm can be used to produce an herbal tea, drunk as a beverage. It has a pleasing, lemony flavor, and makes an outstanding iced tea. As a medicinal herb, lemon balm has many uses, including as a relaxing herb, and an anti-microbial agent (antiviral, antibacterial, and antifungal).
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.
Chamomile tea or valerian tea. Either of them works well.
The Tagalog term for lemon balm is "balmsito" or "mellisa."
Yes, all tea has caffeine, unless you brew with decaffeinated tea.
The standardized sedative tea formula approved by Commission E contains 30% passionflower, 40% valerian root, and 30% lemon balm.
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.
It is a herb that has lemon-scented, mintlike leaves that are often used to brew an aromatic tea. Its slightly tart flavor is used to flavor salads as well as meats and poultry.
Common tea is made from the plant Camellia sinensis, but herbal teas can be made from many plants such as mint, lemon balm, or nettle to name a few.