On Mon, 29 May 2006 14:22:14 +0100, Cat(h) wrote
(in article .com):


Sacha Hubbard wrote:
On Mon, 29 May 2006 13:56:34 +0100, Cat(h) wrote
(in article .com):

This question is on the verge of OT - but here it goes anyway...

Last spring, I planted a lemon balm in my luxury herb bed. The plant
was tiny, but this year it really has come into its own and looks
glorious in the middle of all the other herb perenials which are
crowding the bed.
I use and abuse all my herbs, putting them into all manners of dishes
and salads, cooked or raw.
However, I don't know what to do with my lemon balm. I know it has
medicinal properties, and is recommended in teas to soothe the stomach,
but I have no idea what to do with it in the kitchen - which is my main
motivation for growing herbs.
Any thought?


http://www.pfaf.org/database/plants....sa+officinalis


Thanks Sacha, that's a pretty good website.
I've just learned two things: 1) mustard is a brassica and 2) tea and
camelia... are one and the same!!!
OK, so the rest of you all knew that already.

Many of us did but we didn't always. ;-)

Some people also claim that it helps memory.

Ahem. You're about to tell me you had already posted this website in
response to one of my queries, aren't you?

I don't remember!

--
Sacha
www.hillhousenursery.co.uk
South Devon
email address on web site