Edible Herbs

Candied Lemon Balm Leaves

This is a favorite kid activity around here! Beat an egg white with a tiny bit of water. Dip fresh lemon balm leaves in the mixture, then dip in sugar. Lay the coated leaves on a parchment lined baking sheet. Place the baking sheet in a 200°F oven until the leaves look dry, but not browned. Check after 20 minutes and every 5 to 10 after that.

Use to decorate ice cream, cakes, cookies, cupcakes and other confections.

Found at: The Nerdy Farm Wife

Lemon Balm Vinaigrette


  • 3 tbls. lightly flavored olive oil
  • 1 tsp. finely shredded fresh lemon balm leaves
  • 1/8 tsp. salt
  • 1/16 tsp. fresh ground black pepper
  • 2 tbls. rice wine vinegar

Combine all ingredients just before using, for the freshest taste and brightest color. Use as a salad dressing with baby lettuces and touch of grated, aged Jack cheese, or toss with fresh steamed veggies (it’s delicious with asparagus!).

Found at: Bay Witch Musings

Lemon Balm-Apple Sorbet


  • 2 large apples, chopped
  • 1 cup lemon balm leaves
  • 2 cups water
  • 1 cup honey
  • Juice of 2 lemons

Puree apples and lemon balm in a blender or food processor. Transfer puree to a sauce pan. Add water and honey. Simmer over low heat until thick and bubbly. Strain. Add lemon juice, stir briskly, and cool. Place mixture in an ice cream maker and freeze. If you don’t have an ice cream maker, freeze, then blend the mixture just before serving. Garnish with fresh lemon balm sprigs, and serve with scones or tea biscuits.


Found at: Bay Witch Musings

Coltsfoot Sorbet

  • 65 fresh coltsfoot flowers
  • 1 cup organic cane sugar
  • 3 1/3 cups water
  • 1 tsp fresh squeezed lemon juice
  • 1 egg white

Make sure you have only the yellow petals from 65 coltsfoot flowers. (Remove the petals by rubbing the flowers between your thumb and forefinger. Make sure there are no green sepals in with the petals.)

Place the petals, sugar and water into a pan. Bring to a boil and cook for 2 minutes then remove from the heat and let steep for 20 minutes. Filter through a sieve and refrigerate the syrup until chilled. Add the egg white and whisk. Either place in an ice cream maker or in the freezer. As the sorbet churns, the egg white will trap air bubbles and this turns the sorbet white. If you have chosen the freezer method you will need to whisk briskly every five minutes for the first hour, then every fifteen minutes until the sorbet sets.

Note: For information on coltsfoot, including cautions and contraindications, visit The Encyclopedia of HerbologyColtsfoot

Source: Edible Wild Food

Hawthorn Flower Tea

hawthorn flower teaHawthorn flower tea infusion. This is a medicinal drink which is good for  blood pressure,  any heart disorders, including blocked arteries.

Here’s how to make it:

  • Pick as many hawthorn flowers as you can, along with the leaves around them.
  • Drink them fresh or dry them in the sun and store.
  • Put some into a large cup of boiling water and leave to stew for 20 minutes.
  • Strain and add 1 teaspoon honey to the liquid.

Found at River Cottage

Green Coriander Chutney



  • 200 gms fresh Green Coriander
  • 5 Garlic cloves
  • 2 tablespoon Lemon Juice
  • 2-3 Green Chilies
  • Salt to taste
  • A drop of Mustard/Olive oil to dress up.
  • Optional – 2 tablespoon of grated unripe mango or a small tomato to add the tang..

Add all ingredients except Lemon juice in a Mixer Grinder. Make a thick past adding water just enough to make the paste. Pour this chutney in a glass bowl and add the lemon juice and a drop of Mustard or olive oil, mix well and serve with Pudina Parantha (Mint Flavored Indian Bread) and Chicken Korma(Chicken in thick Indian Style Gravy).

Dos and Don’ts:

You may add a dash of ginger if you like,
Some people also like to add Aamchur powder for the tang..

Be cautious while adding chilies, quantity must be adjusted to your taste and depending on how hot the chilies are.
Add water just a little at a time, too much of it in one go might spoil the consistency of the paste.

From: Foodpunch.com

Mint Chutney


Mint chutney is a delicious condiment, blend of mint and cilantro combined with spices. Most Indian snacks are incomplete without chutney. Chutney also tastes great with a main meal. Try using mint chutney as a spread for your sandwiches – it tastes great!

Recipe will serve 6.
Preparation time 15 minutes
Cooking time 10 minutes


  • 1 cup packed mint (podina) leaves all the stems removed
  • 1 cup packed Cilantro (hara dhania) roughly chopped
  • 2 tablespoons green chilies chopped (adjust to taste)
  • 2 tablespoons lemon juice (adjust to taste)
  • 1/2 inch ginger chopped
  • 1 teaspoons salt (adjust to taste)
  • 2 tablespoons sugar
  • Pinch of asafetida (hing)
  • Approx. 3 tablespoons water use as needed


Blend all ingredients, except the mint and cilantro, into a paste. Add mint and cilantro, a little at a time, and blend until smooth. Add water as needed. Taste and adjust salt, green chilies, or lemon juice as desired. Tastes great with samosa, vegetable pakoras….


You can make mint chutney in large quantity in advance and freeze it in ice cube trays. Store the frozen cubes in a zip-lock plastic bag. When ready to serve, defrost as many cubes of mint chutney as needed.


The most common mint used in Indian cooking is Podina or Peppermint. However, any variety of mint can be used. Just be aware that the flavor will not be quite the same.

From: Manjulas Kitchen

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