Lemon balm (Melissa officinalis) has been used for centuries in traditional medicine for its calming properties, digestive ...

Its glorious lemon-scented leaves are highly versatile and can be used in cooking and baking, or for herbal teas. The Mediterranean plant is native to southern Europe but is now cultivated globally.

The perfect aioli for artichokes brings out their bright, acidic side with lots of lemon and chopped fresh herbs. Boil the ...

Milk Street welcomes the season with a mint and feta dip, fish in parsley sauce, and chicken with cilantro and lemon.

Mix fresh mint with Greek yoghurt, garlic, and lemon juice for a cool and creamy dip. Freeze mint leaves in an ice cube tray ...

or you could use finely chopped lemon thyme leaves. Tip 3: Mary's lemon drizzle cake can be stored in an airtight container for 3–4 days and frozen for up to a month.

Add chicken breasts and press 2 sage leaves into each one ... Step 2: Add chicken broth, cornstarch, Italian seasoning, and 2 tbsp lemon juice to the empty skillet. Whisk until no lumps remain ...

Top with the candied lemon slices and a few thyme leaves and arrange on a serving plate or cake stand. You can make your own candied lemon, if you have the time. Use a zester to peel long strips ...

In northern parts of India Nimbu Paani is also known as Shikanji or Lemonade. Here are three variations of the Lemon water drink garnished with mint leaves and topped with crushed ice, this nimbu pani ...