½
cup Lemon Balm leaves*chopped
½
cup olive oil
¼
cup wine vinegar
½
teaspoon salt
½
teaspoon fresh ground peppers
Whisk together all ingredients. Cover and refrigerate for at least 3 hours to
let flavors develop.
Yield: 1 cup.
Harvest and preparation - For fresh use, harvest young
tender leaves anytime. Cut early in the
morning, just after the dew has evaporated and before the sun is hot. Discard tough stems. Place leaves in a colander and rinse under
cold running water. Pat
dry with paper towels. Stack the
leaves together and roll. With a very sharp knife, cut into thin strips.
Carolyn Gass Hardimon, M. S.
Home Economist