Well it's a mint, but one with some distinctly citrussy notes. So I'd think you could use it in an herb blend with meats like lamb, pork, or chicken.
I think maybe if you look at eastern Mediterranean cuisine, they seem to use a lot if mint, and experiment with replacing the mint with lemon balm.
I'm gonna have to see if we have any sprouting out yet to give this a try.
Let us know if you have any success (or failures for that matter)
I haven't cooked lemon balm, but I chop it fine and throw it in salad, hoping it gives a little fragrant burst of aroma with some bites. I've also chopped it fine and mixed it in after cooking, in hot soups that already have a lemony or sour edge.
Works at a residential alternative high school in the Himalayas SECMOL.org . "Back home" is Cape Cod, E Coast USA.
Because of its "citrussy" flavour, it goes well with fish. As mentioned above, use it in salads but also in fruit salads, my preference is to chop the leaves finely rather than just adding them whole in the salad, but each to their own. Cookies and ice cream. You can also make a pesto that is good with fish or pasta. Or a lemon balm butter, I guess the possibilities are endless and experimenting is part of the fun!
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