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Monarda, commonly called bee balm or bergamot, is also known by the names oswego tea and horsemint. Bergarnot is native to North America and was used to make an infusion by the Oswego Indians, hence the name 'Oswego tea'. Oswego tea was embraced as a beverage by the early American settlers, who after the Boston tea party in 1773, boycotted Indian tea which was traded by the English. Bergamot was identified in the sixteenth century by the Spanish medical botanist Nicolas de Monardes, whose name is used to identify this genus of plants. Bergamot gets its name from the similarity it has in aroma to the bergamot orange (Citrus bergamia). Oil of bergamot comes from the bergamot orange and is used to flavor Earl Grey tea. Description This often forgotten herb is easy to find fresh, and can be dried for an aromatic and useful bouquet. Monarda petals can taste citrusy or have a peppery quality similar to oregano, depending on variety and where it is grown. They can be used in salads, herb butters, or sprinkled over steamed vegetables. Cambridge Scarlet Bee Balm: Citrus-flavored leaves, with hints of orange and lemon. Use fresh whole or chopped leaves in recipes for duck, meat, sausages, and curries. Also complements many fruits, including strawberries, oranges, apples, melons, and tangerines. Combines well with mint. Fresh flowers are edible and can be used in salads or as garnishes. Flower color: brilliant scarlet Lavender Bee Balm: Large and colorful, spicy flowers. Often called bergamot because its citrusy flavor is similar to the bergamot orange, bee balm flowers make a great addition to oil when frying white fish or scallops. Their strong flavor also goes well with meat and pork dishes. Bee balm leaves have a very strong flavor and should be dried before use. Add the dried leaves to black tea to make your own Earl Grey. Use whole flowers to make attractive floating garnishes in punch bowls of sangria, or use them to decorate the rim of a serving platter. Bee balm flowers can be fresh-frozen and will keep for two months or more. Flower color: purple Culinary Uses of Bee Balm The flavor of Monarda combines well with tropical fruits like pineapple, mango and orange. Use flowers and leaves in recipes for chicken, turkey, and pork dishes. Monarda fruit punch is delicious, and the flowers a colourful addition to salads. The flavor of Earl Gray tea is often attributed to Monarda, yet, the taste actually originates from the oil of Citrus aurantium bergamia (Bergamot Orange). The plants are unrelated but have similar flavors. To create a mock-Earl Gray tea, steep 2 tablespoons of dried Monarda flowers with a good black tea for 5-7 minutes. A single cup can be made by pouring one cup of boiling water over 2 teaspoons of dried flowers in a tea infuser or strainer. DO NOT BOIL THE FLOWERS. Boiling can evaporate the oils which produce the flavor. Attributed Medicinal Properties Oswego Tea can be made as a soothing drink to calm nerves and as a relaxing sleep aid, and is often combined with other well-known relaxation herbs such as Valerian and Chamomile for this purpose. Externally, bee balm is a wonderful aromatherapy herb. Try placing a handful of fresh leaves in a cloth and positioning it under hot running bath water for a relaxing, lemony scented bath. Deeply breathing in the steam may also help relieve cold symptoms such as sore throat, fever, and congestion. Bee Balm has also shown some merit as an antiseptic and antibacterial, and a clean cloth can be soaked in a tea and used as a compress, or an ointment can be made to help relieve pain and speed healing for minor wounds, insect stings, and for relief of eczema, psoriasis, cold sores, and clearing up acne. Dangers: Bergamot stimulates contractions in the uterus. This can be harmful to pregnant women. The thymol present in the plant can cause nausea, convulsions, vomit, gastric pain or external rashes. Bergaptene is also found in bergamot, and may cause phototoxicity. In this case, the skin should not be exposed to sunlight after external use of the oil. The thymol in bergamot can cause vomiting, nausea, gastric pain, convulsion, or rashes. Monarda lutea, or horsemint, is especially known for having high levels of thymol. Cultivation Like other members of the mint family, Bee Balm can become invasive, but you can keep your clump contained by dividing the roots in either spring or fall. The plant should be divided every 3 years to keep it tidy. Dig up the root clump in the early spring, discard the inner, older portion, and re-plant the new divisions 12 to 15 inches apart. Be sure to allow for good air circulation around the plants to prevent attacks from powdery mildew! You can stimulate a second flowering in the same year by cutting the flowers right after they bloom. In the fall, prune your Monarda plants to within an inch of the ground. For faster growth, fertilize in the spring with a good all purpose (10-10-10) liquid plant food. Other Names
Bee Balm Tea 1 tablespoon fresh bee balm leaves or petals Bring water to a boil. Place bee balm in a cup (or a tea ball and then in a cup). Pour boiling water over bee balm. Add sweetener (optional) to taste. Let steep for 10 minutes.
Bee Balm Ice tea Pour the boiling water over the Bee Balm. Cover and steep until cool, about an hour. Strain and discard flowers. You can sweeten with sugar if desired. Chill until ready to use and serve over ice.
The flower to use here is Monarda didyma ‘Cambridge Scarlet’ or any of the red varieties. Its tea-like flavor is a lovely complement to the summer stone fruits. 6 servings About 8 very ripe peaches and/or nectarines, sliced Toss the peaches in a bowl with the lemon juice, sugar, and half of the flowers. If the fruit is tart use the larger amount of sugar; if it is sweet, use less. Stir the fruit and allow it to stand for at least 1/2 hour before serving. If you are making this ahead, the fruit may be covered and refrigerated. Allow it to come to cool room temperature before serving. Serve the fruit in goblets or dessert bowls. Add a dollop of whipped cream or a spoonful of vanilla ice cream and drizzle with a bit of the juice, if desired. Garnish the top with a peach slice. Scatter the reserved blossoms over the desserts and serve immediately.
Chili Chicken Salad with Bee Balm Recipe from Hurley and Judith Benn, The Good Herb Serves 4 1 orange, thinly sliced Combine the orange and lemon slices and enough water to cover the chicken in a shallow 10-inch frying pan. Set in the chicken, cover, and bring to a boil. Reduce the heat and simmer over low heat until the chicken is cooked through, about 20 minutes. Remove the chicken from the poaching liquid. When it’s cool enough to handle, use your fingers to shred the chicken into bite-sized pieces. In a small dry skillet, heat the chili powder, cumin seed, and cloves over medium-high heat until fragrant, about 1 ½ minutes. Transfer to a large bowl and add the scallion, shallot, bee balm, celery, yogurt, and lemon juice. Mix well, add the chicken, and toss well to combine. Serve at room temperature or very slightly chilled, rolled up in tortillas or lettuce leaves. Variations: To substitute tofu for the chicken, cut 1 pound of firm tofu into bite-sized chunks and poach for about 10 minutes, adding a splash of soy sauce to the poaching water. Drain and carry on with the recipe. Bee Balm Jelly 4 lbs. cooking apples Simmer apples and bergamot until soft. Strain in jelly bag. Measure juice - 2 1/2 cups juice, 1 1/2 cups sugar. Heat on low to dissolve sugar. Boil until setting point of 222 degrees Float a fresh bergamot leaf in each jar before sealing.
Melons with Monarda Syrup 1 cup granulated sugar Boil sugar, water and Monarda petals together until reduced by half. Add food coloring and stir. Strain into small bowl and cool. Toss the melons together lightly. Place into serving bowls. Drizzle syrup over melons. Place fresh mint leaves in bowls and sprinkle with powdered sugar
Hummingbird Bread from the Sage Cottage Herb Garden Cookbook by Dorry Baird Norris 1 package dry yeast Dissolve yeast in warm water in mixing bowl. Add margarine and honey; mix thoroughly. Add flour and flower petals alternately with water; beat down after each addition. Knead the last of the flour/flowers mixture into the dough by hand. Shape into a ball and place in a greased bowl, turning once to oil all surfaces. Cover with a damp towel; allow to rise in a warm place until doubled in bulk. Punch dough down; turn onto lightly floured board and knead for 5 minutes. Divide dough in half and shape into two round loaves. Place loaves 4 inches apart on a greased cookie sheet and cover with a damp towel. Allow to rise for 30 minutes. Brush top with beaten egg white and spread more bee balm blossoms that have been dipped in the egg white over top of the bread. Bake in a preheated 400' F oven for 45-50 minutes, or until loaves are lightly browned. This bread is best when allowed to rest in the refrigerator overnight. It's crumbly texture makes it difficult to use for sandwiches, but thick slices are delicious when toasted and served with a favorite spread. You may also be interested in Recipes using Bergamot Orange bee balm | bergamot | monarda © 2011, The Epicentre. All rights reserved. |
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