Lemon Balm Recipes Uses

Cooking with Lemon Balm (Melissa officinalis)

WEBJul 1, 2015 · Bring the honey, water, ¼ teaspoon of pepper and ½ teaspoon of salt to a boil in a small pot, then turn off the heat. Peel the shallot, …

1. First pickle the shallot. Bring the honey, water, 1/4 teaspoon of pepper and 1/2 teaspoon of salt to a boil in a small pot, then turn off the heat. Peel the shallot, then trim both of the ends. Slice the shallot into 1/8 in thick rings, then pour the still hot vinegar-honey mixture over the sliced shallots. Chill the shallots and reserve.
2. Meanwhile, slice the cucumber in half lengthwise, then, using a spoon, scrape out the seeds. Slice the cucumber on a mandoline or with a sharp knife into 1/4 inch slices.
3. To serve, arrange the slices of cucumber on a chilled salad plate. Season to taste with salt and pepper, then with olive oil.
4. Scatter the pickled shallots haphazardly over the cucumber, then tear the lemon balm into 1/2 inch pieces and place them on top of the cucumbers. Garnish lastly with a few comfrey flowers if using, and serve immediately.

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