Witchy Recipes

Lemon balm is an easy to grow perennial that grows
similar to mint. It likes some shade during the hot part
of the day or it will wilt slightly. I find it very drought
tolerant and rarely give it extra water unless we go
quite awhile without rain. In fact, it doesn't like wet
feet, and prefers a loose, fairly fertile soil. It will
tolerate dry soil as well. I harvest my plant at least
3 times each summer and still have more than I
can use with just one plant. It can be harvested
within 2-3 inches from the base of the plant each
time and it comes back with vigor! I've read that
in some parts of the United States it's becoming
known as a pest, but I've found that if you keep it
harvested and don't allow it to go to seed it stays
under control.

You can divide lemon balm in the spring or fall. You
can also take cuttings in midsummer to bring in for
the winter. It can be grown from seed in the spring,
or started indoors in late winter and transplanted.

Lemon balm is not considered an ornamental herb,
but I think the leaves are pretty, and I can't resist
grabbing one each time I pass it to smell the lovely
lemon scent. My daughter is three and it's her favorite
plant. I have mine located next to my sage plant, which
is great for snipping both herbs quickly to stuff the cavity
of a roast chicken before cooking. I use it in my herbal
vinegars and teas as well. Cut the whole stems within a
few inches of the base of the plant, gather into groups of
5-6 stems, tie and hang in a warm, airy location. When
dry, strip off the leaves, store in a covered container
and use as needed.

Roasted Lemon Balm Chicken

Ingredients:
Handful of fresh lemon balm leaves, stems removed
1/4 cup or so of fresh sage leaves
1/4 cup (1/2 stick) butter, softened
Salt and pepper, to taste
1 large roasting chicken
1 teaspoon garlic powder
2 tablespoons olive oil

Preheat oven to 400°. Trim herb leaves from stems; wash
and pat dry. Set sprigs aside. Chop two-thirds of the leaves,
and combine with the butter, salt, and pepper. Rinse chicken
and pat dry. Loosen the skin in several places and insert the
herb butter underneath. Rub chicken with salt, pepper, and
garlic powder. Insert the remaining herb sprigs into the cavity
of the chicken. Place breast-side-down in a roasting pan. Bake
30 minutes, then turn chicken over. Bake about 20 minutes
longer. Makes 4 to 6 servings

Lemon Lovers Tea

Ingredients:
1/4 cup dried lemon balm leaves
2 tablespoons dried lemon thyme leaves
1/4 cup dried lemon verbena leaves
1/4 cup dried lemon geranium leaves
2 tablespoons dried lemon grass leaves
1 tablespoon dried lavender blossoms

Mix all together and use a tsp. or so per
cup of boiling water. If you are missing any
of the lemon herbs, just use more of the
ones you do have.

Lemon Mint Sun Tea

Ingredients:
1/2 cup mint
1/2 cup lemon balm
1/2 cup chamomile flowers
3 black tea bags

Place in a gallon container and add cold water
to fill the jar. Set in the sun for several hours.
Strain our tea and herbs. Pour over ice and
refrigerate the leftovers. Sweeten with honey
or sugar if desired.

Rose and Herb Tea

Ingredients:
1/2 cup dried red rose petals (make sure no sprays were used)
2 tablespoons dried lemon balm
1 tablespoon dried rosemary

Mix well. Use 1 teaspoon for each cup and
pour boiling water over the herbs, then strain
after 5 minutes or so. Sweeten as desired.

Lemon Balm Vinaigrette

Ingredients:
3 tablespoons light olive oil
1/8 teaspoon salt
6-8 leaves lemon balm
Fresh black pepper to taste
2 tablespoons wine vinegar


Stack the lemon balm leaves together and
roll, then with a very sharp knife cut thin strips,
and then chop finely. Combine with the other
ingredients and serve with steamed vegetables
or mixed salad greens.

Lemon Orange Cheese Spread

Ingredients:
2 ounces unsalted butter, softened
8 ounces cream cheese, softened
2 Tbsp. orange marmalade
1 tsp. orange zest
1 Tbsp. fresh orange juice
3 Tbsp. chopped fresh lemon balm

Blend the butter and cream cheese until smooth.
Mix in the other ingredients. Chill overnight and
serve at room temperature.

Lemon Astringent

Ingredients:
1 Tbsp. fresh lemon balm
1 cup witch hazel

Combine the ingredients in a jar with a tight-fitting lid.
Allow to steep for 1 week. Strain. Use 1 teaspoon
per application with a cotton ball. Refrigerate if you
wish.

Sage Astringent - for oily skin
4 Tbsp dried Sage
6 Tbsp 100 proof Vodka
1/4 tsp Borax
3 Tbsp witch hazel
10 drops glycerine

Macerate the sage in the alcohol for 2 weeks and then strain.
Dissolve the borax in the witch hazel. Stir mixture into the alcohol.
Mix in the glycerine and pour into a sterile bottle with a tight fitting
lid.
Shake before each use.

Avocado and Nettle Moisturizer
1 tsp Beeswax
2 tsp emulsifying wax
8 tsp hazelnut oil
4 tsp avocado oil
1/8 tsp borax
2 Tbsp strong nettle infusion, warm
4 drops cedarwood essential oil

Melt the waxes together. Warm the oils in a bain de marie and gradually
beat them into the waxes. Dissolve the borax in the warm nettle
infusion. Slowly beat this into the wax mixture. Allow to cool then mix
in the essential oil. Spoon into jars and label.

Lavender Astringent - lavender has great antiseptic qualities. 3 parts
lavender flowers 1 part powdered orris sufficient cider vinegar to cover
Combine ingredients and leave to stand for at least 2 weeks. Strain
through a cloth or coffee filter and bottle. Dilute before using
directly on the skin. Dilution: 2 Tbsp to a wash basin of water should
be sufficient.

Chamomile and Cucumber Lotion - my mom made a similar one without the
glycerine 2 fl oz strong chamomile infusion 12 oz cucumber 6 tsps
glycerine Finely chop the cucumber and squeeze out the juice (or use a
juicer). Slightly warm infusion and stir in the glycerine. When
thoroughly amalgamated, stir in the cucumber juice. Allow to cool and
bottle. Refrigerate.

It works wonderfully well when you have a really bad sore throat (tonsillitis) and/or laryngitis.

Ingredients:
1 cup boiling water
2 teaspoons sage leaves
(or you can use marjoram, thyme, or hyssop
instead of the sage)
Salt

Directions:
Pour the boiling water over the sage leaves, cover and steep for about 20 minutes or so. Strain out the leaves and add the salt (I usually add about 1 Tablespoon, but you can use as much, or as little as you want.)

Use this mixture to gargle whenever you feel the need. I usually use it about every 3 hours or so, depending upon how bad the sore throat is. If you keep this mixture in the fridge, it'll usually last about 3 days