Lemon Balm Syrup

Lemon balm and raw honey are both known to have many health benefits. Lemon balm helps to promote sleep, relieves stress and anxiety, eases upset tummies, cuts down bloating, and aids in digestion. Raw honey is an antibiotic, antiseptic, antitoxic, anti-inflammatory, and anti-fungal. It’s rich in vitamins, minerals and enzymes to boost our immunity which is especially important when fighting an illness.

We grew lemon balm for the first time this year and I am excited to have it as a staple in our herb gardens. It’s lemony scent (think lemon head candy!) and bright green leaves are a welcome addition. Our seeds were purchased from Botanical Interests out of Broomfield, CO https://www.botanicalinterests.com/

*Babies younger than one should not be given raw honey because of the risk of infant botulism from Clostridium botulinum bacteria, which live in soil and dust. The bacteria can get on surfaces like carpets and floors and also can contaminate honey.

Making this syrup is easy and only has three ingredients-

2 cups lemon balm leaves

5 cups water

1 1/2 cups raw honey (local is best)

Rinse the leaves and add them to a sauce pan with the water. Bring to a boil then lower heat to a simmer for about 30 minutes with the pan partially covered. Strain the leaves out and return the liquid to the heat and reduce to about 3 cups. Add the honey when the lemon balm tea is cool. Store in an airtight container in the fridge for up to three weeks or freeze for future use.

Lemon balm syrup can be taken at the onset of a cough or sore throat to help ease discomfort and can also be used to sweeten teas and lemonade. It can be taken daily to boost the immune system and can also help you to fall asleep!

Thank you for stopping by and check back for more recipes! 🍋

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