Custom Search
Bee Balm | Bergamot | Monarda
illustration: monarda, aka bee balm flower, leaves and stemCambridge Scarlet Bee Balm: Monarda didyma
Lavender Bee Balm: Monarda fistula
Fam: Labiatae (mint family)
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
Bergamot is a member of the mint family. Bergamot bears a dozen or more tubularshaped flowers clustered in pom-pom shaped whorls atop strong, square stems with pairs of oval, hairy leaves 3 1/4 in. (8 cm) long and 3/4 in. (2 cm) wide. The resplendent flowers range from pink and mauve to a rich, vibrant red in the case of the most popular 'Cambridge scarlet' variety.
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
Bergamot can be used in several ways outside of tea. The plant can be used as a cooking herb. It is best to use the flowers for tea, the leaves have a hotter, oregano-like flavor. Enliven the taste and look of salads by adding a sprinkling of bergamot flowers. Use fresh or dried leaves in tomato dishes, and as a substitute for sage in stuffing for poultry and meats, especially pork and veal. The fresh leaves can be added to jellies, punch, lemonade or wine to add extra taste.
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.
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.
Other Names
Bee Balm, Bergamot, American Melissa, Fragrant Balm, Gold Melissa, Horse Mint, Indian Nettle, Indian Plume, Oswego Tea
Hummingbird Bread
from the Sage Cottage Herb Garden Cookbook by Dorry Baird Norris
1 package dry yeast
1/4 cup warm water
2 tbls. margarine
1/2 tsp. honey
4 cups flour
1 cup bee balm flowers (the outer soft petals)
1 cup water at room temperature
1 egg, slightly beaten
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 © 2009, The Epicentre. All rights reserved.
