Lemon balm (Melissa officinalis L.), also known as balm, English balm, garden balm, balm mint, common balm, melissa, sweet balm, heart's delight, is an aromatic herb from the mint family (Lamiaceae).
Lemon balm microgreens are young, tender seedlings of the lemon balm plant (Melissa officinalis). Here's a description of their texture, taste, uses in cooking, and nutritional values:
Texture: Lemon balm microgreens typically have a delicate and soft texture. They are crisp and succulent, similar to other microgreens, making them a pleasant addition to salads, sandwiches, or garnishes.
Taste: The flavor of lemon balm microgreens is where they shine. As the name suggests, they have a distinct lemony flavor with a hint of mint. The taste is refreshing, citrusy, and slightly sweet, providing a unique and aromatic addition to dishes.
Uses in Cooking: Lemon balm microgreens can be used in a variety of culinary applications. Here are some ways to incorporate them into your dishes:
- Salads: Add lemon balm microgreens to salads to enhance flavor and provide a citrusy kick.
- Garnish: Use them as a garnish on soups, stews, or main dishes to add a burst of freshness.
- Sandwiches and Wraps: Include lemon balm microgreens in sandwiches or wraps for added flavor and texture.
- Beverages: Infuse them into beverages like iced tea, lemonades, or cocktails for a unique twist.
- Desserts: Sprinkle lemon balm microgreens on desserts like fruit salads, sorbets, or cakes for a fragrant touch.
Nutritional Values: Microgreens, including lemon balm microgreens, are known for their concentrated nutrient content. While specific nutritional values can vary, microgreens, in general, are rich in vitamins, minerals, and antioxidants. Lemon balm itself is known for containing compounds with potential health benefits, such as rosmarinic acid and flavonoids.
Some potential nutritional components found in lemon balm microgreens may include:
- Vitamins: Vitamin C, vitamin A, vitamin K
- Minerals: Calcium, potassium, iron
- Antioxidants: Rosmarinic acid, flavonoids