10+ Lemon Balm Recipes to Brighten Your Kitchen and Soothe Your Soul

Lemon balm is a fresh, fragrant herb that’s easy to toss into your cooking and drinks. Its mild lemon flavor can brighten up all sorts of dishes in subtle ways.

You might want to try it in teas, salads, or even desserts. It’s honestly one of those herbs that’s way more versatile than people give it credit for.

Using lemon balm in recipes brings a natural, refreshing taste to meals and drinks. If you grow it yourself, using it fresh makes everything taste cleaner and lighter.

Exploring lemon balm recipes can help you find new favorites that are both tasty and simple to make.

1) Lemon Balm Lemonade

Lemon balm lemonade is a super refreshing drink, especially when it’s hot out. It’s light and citrusy, with a gentle minty note from the lemon balm.

You can sweeten it with honey, sugar, or maple syrup—just pick what you like best. Start by making lemon balm tea with fresh leaves and hot water.

Mix in fresh lemon juice and your sweetener of choice. Chill it well before serving over ice.

If you want, toss in extra lemon balm sprigs for garnish. It’s a simple, natural drink you’ll probably want to make again and again.

Ingredients:

• 6 medium lemons (juice and zest)
• 3 cups packed fresh lemon balm leaves
• 1/2 to 3/4 cup honey (or sugar/maple syrup)
• 6 cups water
• Ice (optional)

Cooking Instructions:

1. Bring 2 cups (480 ml) of water to a boil (212°F / 100°C).
2. Remove from heat and add lemon balm leaves. Cover and steep for 15–20 minutes.
3. Strain the lemon balm tea into a large pitcher.
4. Add lemon juice, zest, sweetener, and remaining 4 cups (960 ml) of cold water. Stir well.
5. Chill in the fridge until cold. Serve over ice with lemon balm sprigs if you like.

Learn more about this recipe at Old-Fashioned Lemon Balm Lemonade Recipe – Food.com.

2) Honey Lemon Balm Spritzer

You can whip up a honey lemon balm spritzer at home without much fuss. Just mix honey with warm water until it dissolves.

That’s your sweet base. Next, add some fresh lemon or lime juice and a splash of cold water.

This gives it a bright, tangy kick. Crush up a handful of lemon balm leaves and stir them in.

The herb brings a gentle, herbal note that makes the spritzer feel special. Serve it chilled or over ice.

Honestly, it’s a light, tasty drink for warm days or when you’re just craving something fresh.

Ingredients

• ½ cup honey
• 1 cup warm water
• ½ cup fresh lemon or lime juice
• 1 cup cold water
• 1 handful fresh lemon balm leaves

Cooking Instructions

1. Mix honey and warm water until the honey dissolves.
2. Add lemon or lime juice and cold water. Stir well.
3. Crush lemon balm leaves gently and add them to the pitcher.
4. Mix everything again and serve over ice or chilled.

For more details, see this Honey Lemon Balm Spritzer recipe.

3) Okra Seed Couscous Salad with Lemon Balm

This salad is light and fresh, using okra seeds instead of a grain. Toasting the okra seeds gives them a warm, nutty flavor.

You’ll mix them with crisp cucumber slices and plenty of lemon balm for a bright, herbal taste. Feta cheese adds a salty, creamy bite that works surprisingly well here.

Olive oil ties everything together. It’s a great side dish or a light lunch if you’re in the mood for something different.

Ingredients

• 2 cups (200 g) immature okra seeds
• 1/2 cup (48 g) cucumber slices
• 2 tablespoons fresh lemon balm, chopped
• 1/2 cup (70 g) feta cheese, crumbled
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pan over medium heat (about 350°F / 175°C).
2. Toast okra seeds in the pan for 2–3 minutes, stirring often.
3. In a bowl, mix toasted seeds, cucumber, lemon balm, and feta.
4. Season with salt and pepper, then toss gently to combine.
5. Serve warm or at room temperature.

For more details on this salad, you can visit Warm Okra Seed Couscous Salad | James Beard Foundation.

4) Cannellini Bean Croquettes with Lemon Balm

You can make these croquettes with creamy cannellini beans and fresh lemon balm. The lemon balm brings a soft, lemony flavor that brightens things up without being overpowering.

These croquettes are crispy on the outside and soft inside—pretty much ideal for a snack or side dish. Toss in some garlic and herbs like thyme or mint for extra flavor.

Mash the beans, mix in the herbs and seasonings, then shape the mix into small patties. Fry them in olive oil until they turn golden brown.

They’re easy to eat and go well with a simple salad or a tangy yogurt dip. It’s a solid choice for a light vegetarian meal.

Ingredients:

• 1 can (14 oz) cannellini beans, rinsed and drained
• 1 clove garlic, minced
• 1 handful fresh lemon balm leaves, chopped
• 1 handful fresh thyme or mint leaves, chopped
• 1/4 cup olive oil, divided
• Salt and pepper to taste

Cooking Instructions:

1. Mash the cannellini beans in a bowl until mostly smooth.
2. Mix in garlic, lemon balm, thyme (or mint), salt, and pepper.
3. Form the mixture into small croquettes or patties.
4. Heat half the olive oil in a pan over medium heat (about 350°F/175°C).
5. Fry the croquettes for 3-4 minutes on each side until golden brown.
6. Add the remaining oil as needed and cook remaining croquettes.
7. Serve warm with your favorite dip or salad.

5) Radish & Herb Salad with Sungold and Lemon Balm

This salad mixes the peppery crunch of radishes with the sweet pop of Sungold tomatoes. Lemon balm gives it a gentle, lemony lift.

You’ll use a mix of herbs—basil, mint, dill, and lemon balm. Toss everything together with a simple lemon juice and olive oil dressing.

It’s quick, colorful, and great for warm days. You can serve it with grilled meats or just have it for lunch.

Ingredients:

• 2 cups sliced radishes
• 1 cup Sungold tomatoes, halved
• 2 cups mixed herbs (basil, mint, dill, lemon balm)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions:

1. Wash and slice radishes thinly.
2. Halve the Sungold tomatoes.
3. Coarsely chop the herbs and lemon balm.
4. In a bowl, mix olive oil, lemon juice, salt, and pepper.
5. Toss radishes, tomatoes, and herbs with the dressing.
6. Serve immediately or chill for 15 minutes.

Learn more about this salad at Radish and Herb Salad with Sungold Tomatoes and Strawberries.

6) Cold Brew Lemon Balm Tea

Cold brew lemon balm tea is super simple and incredibly refreshing. Just crush some fresh lemon balm leaves to release their scent.

Toss them in a jar and add cold water. Let it steep in the fridge for about 30 minutes, or leave it overnight if you want a stronger flavor.

Strain out the leaves if you like your tea clear. This method keeps the tea smooth and mild—no bitterness at all.

Perfect for hot days or when you want something gentle.

Ingredients

• 1/4 cup fresh lemon balm leaves
• 4 cups cold water

Cooking Instructions

1. Crush the lemon balm leaves gently.
2. Put the leaves in a quart-sized jar.
3. Pour cold water over the leaves.
4. Cover and refrigerate for 30 minutes to overnight.
5. Strain the leaves out if you want a clear tea.
6. Serve chilled and enjoy!

For more details, check out the Cold Brew Lemon Balm Recipe.

7) Lemon Balm Syrup

Lemon balm syrup is an easy way to add a fresh, mild lemon flavor to drinks and desserts. Use it to sweeten tea, cocktails, or even drizzle it over fruit and yogurt.

To make it, simmer lemon balm leaves with water and sugar. This pulls out the flavor and turns the mix into syrup you can stash in the fridge.

Adjust the sweetness by playing with the sugar amount. If you want a brighter taste, toss in a bit of lemon peel or citric acid.

Ingredients

• 2 cups fresh lemon balm leaves
• 5 cups water
• 1 ½ cups sugar (or honey if you prefer)
• Optional: peel of 1 lemon or 1 tsp citric acid

Cooking Instructions

1. Wash the lemon balm and remove stems.
2. Bring water and sugar to a boil in a saucepan.
3. Add lemon balm leaves and optional lemon peel.
4. Simmer gently for 20 minutes.
5. Strain the mixture into a clean jar.
6. Let it cool before storing in the fridge.

For more, check out this lemon balm syrup recipe.

8) Lemon Balm Vinaigrette

Lemon balm vinaigrette is a fresh, simple dressing that can really brighten up your salads. It’s got a light lemon flavor and a subtle herbal note from the lemon balm leaves.

You can whip it up quickly with ingredients you probably have on hand. This vinaigrette works on green salads, grilled veggies, or even drizzled over chicken.

If you like it tangier, just add more garlic or vinegar. Store any extra in the fridge for a few days, and give it a good shake before using.

Ingredients

• 1 cup olive oil
• 1 cup apple cider vinegar or white wine vinegar
• 2 tablespoons fresh lemon balm, chopped
• 1 clove garlic, minced
• 1 teaspoon salt
• Freshly ground black pepper to taste

Cooking Instructions

1. Pour the olive oil and vinegar into a bowl.
2. Toss in the lemon balm, garlic, salt, and pepper.
3. Whisk everything together until it looks well combined.
4. Give it a taste and tweak the seasonings if you feel like it.
5. Drizzle it over your salad. Enjoy!

9) Lemon Balm Pesto

Lemon balm pesto puts a fresh spin on the classic. Instead of basil, you’ll use lemon balm leaves for a gentle citrus note.

Try it as a pasta sauce, a spread for crusty bread, or even a dip if you’re feeling adventurous.

I like to toss lemon balm with pine nuts or walnuts, Parmesan, olive oil, and a little garlic. It’s quick to make and really perks up a dish.

Just blend everything up until it’s smooth. If you want it thicker or thinner, play around with the olive oil.

Pop it in the fridge and plan to use it up in a few days.

Ingredients:

• ¾ cup lemon balm leaves, packed
• ½ cup pine nuts or walnuts
• ¾ cup Parmesan cheese, grated
• ¼ cup extra virgin olive oil
• 1-2 cloves garlic
• Salt and pepper to taste

Cooking Instructions:

1. Toast the pine nuts or walnuts in a pan if you want a little extra flavor.
2. Toss lemon balm, nuts, Parmesan, and garlic into a food processor.
3. Pulse until everything’s chopped up fine.
4. Drizzle in the olive oil while blending, and stop when it’s smooth.
5. Add salt and pepper.
6. Serve it right away or stash it in the fridge.

Curious for more details? Take a look at lemon balm pesto recipes over at Vintage Kitty.

10) Lemon Balm Infused Water

Lemon balm infused water is honestly one of the easiest ways to get that fresh, mellow lemony flavor all day long. Just toss a bunch of fresh lemon balm leaves into cold water and let it hang out for a few hours.

Stick the pitcher in the fridge, and if you’re like me, you’ll probably want to throw in some ice cubes for good measure. Sometimes I squeeze in a little lemon juice or swirl in a touch of honey when I’m feeling fancy.

Ingredients

• 8 cups cold water
• ¾ to 1 cup fresh lemon balm leaves
• Optional: lemon juice or honey

Cooking Instructions

1. Gently rinse the lemon balm leaves.
2. Drop the leaves into a large pitcher with cold water.
3. Let everything steep in the fridge for 2 to 4 hours.
4. Add lemon juice or honey if you’re in the mood.
5. Serve over ice cubes.