Digest Number 1372 Lemon Balm Infused Oil

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That was what I meant by fragility. Lemon balm has been described in my

books as one of those herbs that don't take kindly to heat. Like parsley,

coriander etc. you get more flavor later if you freeze it for future use,

whereas other tougher plant substances yield their chemical content to heat

quite nicely. My lemon balm goes to flowering tops in July and the leaves

become small and while I have used the tops I am not clear from what I have

read if they have the same oils, and uses or if you get something different

medicinally from flowering tops in this case from what you get from leaves.

 

I will try your multiple infusion thing and see what I get. Great summer

experiment! I am also thinking about trying others. Peppermint anyone? A

great pain rub perhaps! Oregano olive oil for cooking? It grows wild in

my back yard.

 

Serena

 

At 05:47 AM 5/4/04, C-M wrote:

>I would not heat the lemon balm oil, just keep infusing it until it

>gives off a good scent...that's usually my clue to know it has been

>enough. My lemon balm grows around here all summer long, so it's not a

>problem to do that.