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Lemon balm (Melissa officinalis) is a perennial herbaceous plant in the mint family, Lamiaceae. [2] Lemon balm plants grow bushy and upright to a maximum height of 100 centimetres (39 in). The heart-shaped leaves are 2–8 cm (3 ⁄ 4 – 3 + 1 ⁄ 4 in) long, and have a rough, veined surface.
Lemon beebalm is an ingredient in many dessert recipes, and is used for flavoring in cakes, cheesecakes, sauces, and pies. [6] But most recipes bearing the name "lemon mint" actually used spearmint and the juice or other components of the actual fruit of the lemon plant rather than this plant. However, lemon beebalm is occasionally used in ...
Elsholtzia ciliata, commonly known as Vietnamese balm, comb mint, xiang ru (香薷) or kinh giới in Vietnamese, is a flowering plant in the family Lamiaceae native to Asia. In the US, it is commonly known as Crested Late Summer Mint. [1] In US Vietnamese grocery stores, it is called Kinh Gioi, Vietnamese Lemon Balm, or Vietnamese Lemon Mint. [2]
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So it seems like the Kitchen Magician has Mexican food on the brain lately, with Green Salsa Chicken and Taco Shells as the last (and actually, the first!) two recipes. So why not keep the theme ...
The most commonly grown species of this genus is Melissa officinalis, commonly known in the United States as lemon balm, [5] and as balm in England. [6] Species
Carmelite water is an alcoholic extract of lemon balm and other herbs. It was initially crafted in the 14th century by Carmelite nuns from the Abbey of St Just, [1] and was commercialized under the name Eau de Carmes. [2] It is used as an herbal tonic and toilet water. [3] [4] Various properties are traditionally attributed to lemon balm.