Ways to Use Peppermint and Lemon Balm Herbal Blend

One of our tea blends combines fresh peppermint and lemon balm, which makes a calming cup of tea (recipe here), whether hot or iced. But these herbs aren’t only for steeping. Their citrusy, minty, and slightly sweet flavors work well in baking, syrups, savory dishes, and more. Below, you’ll find a some of our favorite ways to take this tea blend beyond the tea cup.

1. Lemon Balm Scones

Ingredients

• 2 cups all-purpose flour

• 1/2 cup sugar

• 1 tsp salt

• 2 1/2 tsp baking powder

• 1/2 cup butter, frozen

• 1/2 cup buttermilk or heavy cream

• 1 egg

• 1 1/2 tsp vanilla extract

• 2 tsp lemon zest

• 1 Tbsp lemon juice

• 1.5 Tbsp lemon balm, chopped

• Optional: 1 cup berries, fresh or frozen

Instructions

1. Remove lemon balm leaves from the stems and finely chop.

2. In a large bowl, mix together the flour, sugar, salt, baking powder, and chopped lemon balm.

3. Take the butter from the freezer and grate it into the bowl using a box grater (or cube before freezing and add that way).

4. Mix the butter into the flour mixture using a pastry cutter, fork, or fingertips until crumbly, with butter pieces no larger than a pea.

5. Place the flour mixture into the refrigerator or freezer while you prepare the wet ingredients.

6. In a small bowl, whisk together the buttermilk or cream, egg, vanilla extract, lemon zest, and lemon juice.

7. Pour the wet ingredients into the chilled flour mixture. Mix gently with a spatula until just combined—do not overmix.

8. If using, fold in the berries at this stage. The dough should be sticky. If too sticky, add a bit more flour; if too dry, add a touch more buttermilk or cream.

9. Shape the dough:

   • Option 1: Press gently into an 8-inch round and cut into wedges (like a pizza).

   • Option 2: Scoop into 10 rough balls for drop scones. Don’t overwork—just scoop, gently pat into rounds, and place on a parchment-lined baking sheet.

10. If desired, brush the tops with heavy cream and sprinkle with coarse sugar such as Demerara.

11. Bake according to your usual scone baking temperature (typically 375–400°F for about 18–22 minutes, until golden brown).

Tips

• Keep the dough as cool as possible so the butter melts in the oven, creating a crumbly texture instead of a dense one. If you can, chill the shaped scones for 10–15 minutes before baking.

• Don’t overmix or handle the dough too much to avoid toughness.

Variation: Chocolate Mint Scones

• Substitute peppermint for lemon balm and add 1 cup of chocolate chips.

2. Herb Rice with Caramelized Onions

Ingredients

• 1.5 cups basmati rice

• 1 large yellow onion, thinly sliced

• 7 cloves garlic, minced

• 2 Tbsp butter

• 2 Tbsp oil

• 1 cup chicken or vegetable stock (or use water)

• 2 Tbsp mint, chopped

• 2 Tbsp lemon balm, chopped

• 2 Tbsp parsley, chopped

• Salt & pepper

Instructions

1. Soak the rice in water for 30 minutes. Strain in a mesh strainer and rinse, swirling with your fingers until the water runs clear.

2. Heat a pan over medium heat with butter and oil.

3. Add the onions and cook, stirring occasionally, until caramelized (about 15 minutes).

4. Stir in the herbs and garlic; cook for another 3 minutes.

5. Add the strained rice and toast lightly for 1–2 minutes.

6. Season with 2 tsp salt and 1/2 tsp pepper.

7. Pour in 2 cups of stock (or water), stir, and bring to a boil.

8. Once boiling, cover the pan, reduce the heat to low, and cook for 15 minutes.

9. Turn off the heat and let the rice sit, still covered, for 10 minutes (do not remove the lid).

10. Taste and adjust seasoning with more salt and pepper as needed.

11. Serve as a base for protein or vegetables with a squeeze of lemon or a lemony yogurt sauce.

3. Lemon Herb Yogurt Sauce

Ingredients:

• 1.5 cups Greek yogurt

• 2 tsp mint, chopped

• 2 tsp lemon balm, chopped

• 2 Tbsp lemon juice

• 1 tsp salt

• 1 clove garlic, minced

Instructions:

1. Add the Greek yogurt to a mixing bowl.

2. Stir in the mint, lemon balm, lemon juice, salt, and garlic.

3. Whisk until well combined and smooth.

4. Taste and adjust with more lemon juice or salt as needed.

Serving Suggestion

This sauce pairs beautifully with lamb kefte, shawarma-spiced chicken, or grilled veggies.

4. Floral Simple Syrup

As far as recipes go, simple syrups couldn’t be easier: just boil equal parts sugar and water, then infuse with your favorite flavorings (use more sugar for a thicker syrup). Try this syrup in cocktails, herbal lemonade, popsicles, cakes, vinaigrettes, or marinades.

Ingredients:

• 1 cup water

• 1 cup sugar (or honey)

• Peppermint and lemon balm (a few sprigs of each)

Instructions:

1. In a small saucepan, combine water and sugar (or honey).

2. Bring the mixture to a boil, then remove from heat.

3. Add the peppermint and lemon balm. Steep for about 10 minutes.

   • Tip: steeping too long can cause bitterness.

4. Strain out the herbs and let the syrup cool.

5. Store refrigerated in a sealed container until ready to use.

Notes

• For a sweeter, thicker syrup, increase the sugar slightly and reduce the water by the same amount.

• Adjust herb amounts to taste—the more you add, the stronger the flavor.

Area 2 Farms for Locals

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