Lemon Balm, also known as Melissa officinalis is totally and utterly the herb of the month for me at the moment, springing up all over my garden. It seems to really want to grow here, with very little attention. What a perfect opportunity to make some lemon balm pate with pumpkin seeds and ginger.
Lemon balm is a must in any garden
Lemon balm scatters out the most bountiful harvest at a time when other greens are just starting to unfurl their leaves. It thrives in most places, taking care of itself rather well, spreading vigorously with its roots and seeds, offering some rather remarkable health benefits along the way (most notably used for its calming effect on the nervous and digestive systems). It’s an all-around winner and an absolute must in any happy garden. Check out my Lemon Balm Page for more info on medicinal and culinary uses for this wonderful herb.
Lemon balm pate – perfect way to use this leaf
I’m an opportunist, so you might expect that something growing so avidly in my garden would make a keen appearance in our cuisine here. When in season (a very long season from early spring to late autumn) I regularly grab handfuls of the stuff, slicing and chopping it for salads, desserts, and invigorating herbal tea infusions. Another way I love to bring it into our diet is through my ‘Lemon Balm, Ginger & Pumpkin Seed Pate’. It’s so tasty on an oatcake or used as a dip for carrot and celery sticks. We enjoy it at lunchtime along with a nice fresh, hearty salad. Here’s how I do it…
You will need a blender for this. I prefer a hand (immersion) blender, so that I can get right in there and press down; although use whatever you have available…
Lemon Balm Pate
Lemon Balm, Ginger and Pumpkin Seed Pate
An easy pate with fresh lemon balm leaves, pumpkin seeds and ginger.
Ingredients
- 100g Pumpkin Seeds
- 1 handful fresh lemon balm
- 1 heaped teaspoon of fresh ginger
- 2 tablespoons olive oil
- ½ teaspoon celtic sea salt
- ½ apple (medium)
- 1 lemon juiced
Instructions
- Soak pumpkin seeds in spring or filtered water for atleast 3 hours to soften.
- After soaking, drain, discard soak water and place pumpkin seeds in a jug for blending.
- Peel and finely chop 1 heaped teaspoon worth of fresh ginger.
- Roughly chop your apple and juice lemon.
- Add all ingredients together and blend in the jug until you achieve desired consistency. You'll probably end up with a great, rustic looking pate, rather than an ultra smooth dip.
- Serve straight away. It should also keep in the fridge for a few days.
For more super healthy salads and dips check out this page here:
Super Healthy Salads & Dips
This recipe featured in my book Angelicious Plant-Based. Please do check it out HERE (MY BOOKS)
Trinity, I am so happy that I found your site. I watched your video about how to make the chocolate, and mine came out delicious. Thank you for a wonderful site. Can’t wait to try the lemon balm pate.
I am delighted to hear that. Thanks for tuning in… it’s a real joy to share these things. I look forward to posting more and more.
Trinity
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Thank you Trinity, for this excellent post.
I have so enjoyed WakeUp-World for quite some time.
Please be welcome to read any of my postings here–on GMO—Cancer–Carpal Tunnel Syndrome..
Thank you again-we love the recipes too!
DA
I too grow the herbs, I have a wonderful area or two that wild garlic love. I also have finally found a place that lemon balm likes to,live (I put things all over the field. I put them in full sun, shade, dappled, in the many different types of soils around the place and they choose where they would like to live.
I do freeze herbs for the winter, in olive oil ice cubes mostly (too moist in Ireland for proper drying here you see. Could I do this safely with wild garlic leaves and flowers, and some lemon balm in cubes too?
Freezing like that is a fabulous idea! I’ve actually never done that before. My lemon balm chooses where it wants to be too… just pops up! So much fun to see where it will be every year.
Ps forgot… Getting on a bit!
This late is just lovely and I make my own crackers in many different ways and I do love a good dip or spread. Have you a goodly range of those too?
Another thought… I love putting herbs in my homemade crackers.
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Just try without apple, perhaps adding a little extra water to bind.
Hi, I’m allergic to apples, can you recommend a substitute?