Bee balm

Bee balm is a fragrant, exuberantly flowering garden plant with a spicy, citrus-like aroma reminiscent of bergamot. The leaves and flowers are used as flavourings in tea, syrup and light dishes, adding a floral, fresh note with gentle spiciness.

Latin name: Monarda didyma
Origin: North America
Plant family: Mint family (Lamiaceae)
Height: 60–120 cm
Flowering period: July–September
Lifespan: perennial

Description

Bee balm, or Monarda, is a perennial with square stems and opposite, lightly serrated leaves. The flowers grow in full, tousled whorls at the tops of the stems and attract many insects with their nectar. Depending on the species and cultivar, the colours range from deep red and pink to purple and white.

The name “bergamot” refers to the perfumed, citrus-aromatic profile of the leaves, which is reminiscent of bergamot, the citrus fruit known from Earl Grey tea. In the kitchen, it is mainly young leaves and fresh petals that are used; older leaves can become somewhat firmer and sharper in flavour.

In the kitchen

Bee balm tastes spicy and fresh, with citrus-like notes and a hint of mint. Its aroma works beautifully in infusions: steep the leaves or flowers briefly in hot water for herbal tea, or make a syrup that pairs well with lemonade, cocktails and fruit desserts. It also infuses nicely into cream, milk or honey, for example for panna cotta, custard or a light glaze.

In savoury dishes, the leaves can be finely chopped into a salad, a herb salsa, roasted vegetables or a mild dressing. Combine bee balm with lemon, orange, berries, peach, cucumber, soft cheeses, yoghurt and herbs such as mint, lemon balm and chives. Use it with care: its perfumed character can quickly become dominant.

In the herb garden

Bee balm grows best in sun to partial shade in nutritious, moisture-retentive but well-drained soil. Water during dry spells, especially in summer, and make sure there is enough air circulation around the plants. Cut back faded flowers to prolong flowering and keep the plant compact.

Harvest young leaves from spring onwards and pick flowers in summer when they have just opened. Use them preferably fresh for the most pronounced aroma. For drying, hang the leaves and flower heads in small bunches in an airy place out of direct sunlight; then store them airtight and in the dark, so that their fragrance and colour are preserved as well as possible.