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What to Do with All My Extra Lemon Balm (Spoiler: Make pesto)
- Simply Herbs
- Jun 10
- 3 min read
Let’s talk about lemon balm—Melissa officinalis, if you want to get fancy. It’s a lovely, lemony herb from the mint family, which means if it’s happy in your garden, it’s really happy. Like, “surprise, I’ve taken over this whole bed” happy.
If you’ve ever grown mint, you know what I’m talking about. And if you’ve ever grown lemon balm, you might be at that stage where you’re asking yourself: What exactly am I supposed to do with all this?
If you’re anything like me, you love seeing your herbs thriving—but when it comes to actually using them, sometimes the ideas just don’t flow. That’s where lemon balm pesto comes in.
A Little Kitchen Inspiration
One day I was admiring my big, beautiful lemon balm plant (as an herbalist does), and wondering how to put it to good use. Right on cue, a recipe for lemon balm pesto popped up in my social media feed—thank you, Internet algorithms.
Now, I’ll admit it: I’m usually a bit of a pesto snob. I’ve seen lots of variations over the years—cilantro pesto, garlic scape pesto, kale pesto—but I’ve mostly stuck with the classic basil version. But being the herb lover that I am, I figured it was time to try something new.
A Little Lemon Balm Lore
Lemon balm has been cherished for centuries, not just for its pleasant citrusy scent, but for its calming and uplifting properties. The name Melissa comes from the Greek word for “honeybee,” and ancient beekeepers would actually rub lemon balm inside hives to encourage bees to stick around. (I should give this a try, right?)
In medieval times, lemon balm was a go-to in herbal medicine cabinets. It was believed to "lift the spirits" and was often used in teas and tinctures to soothe stress, support sleep, and even aid digestion. The famous herbalist Paracelsus once called it the “elixir of life.” No pressure, pesto.
My Honest Review
Since I didn’t feel like dragging out my food processor, I tried making the pesto in my blender. Let’s just say: next time I’m using the food processor. I had to add more oil than the recipe called for just to keep things moving. Not the end of the world—just a little kitchen note for future me (and you).
So how did it taste? I actually liked it! It had that signature lemon balm brightness and a mellow herbal flavor. My niece absolutely loved it—she’s a big fan of lemony things in general. I tossed it over some pasta and it made for a surprisingly rich and satisfying meal.
Would I make it again? Definitely—especially when the lemon balm is growing faster than I can keep up with. It’s a fun and practical way to use up a generous harvest, and it brings a fresh twist to everyday meals.
Let’s Hear Your Lemon Balm Story
So the next time you’re out in your herb garden wondering what to do with all that fragrant green abundance, remember: lemon balm has been taking care of humans (and bees) for a long, long time. Now it’s your turn to put it to delicious use. Comment below and let me know how you like it! I’d love to hear your take, your tweaks, and your lemon balm success stories.
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