Summertime Tea with Lemonbalm Shortbread

Lemonbalm is a fragrant herb that always seems to grow lush and strong in the garden. It sadly doesn't get used nearly enough in cooking and as a result, it can be hard to find in stores or even at farmer's markets.

But it's a very easy to grow and if you don't have your own, a friendly neighbour might not mind you harvesting a bit from their patch, since it grows back in a flash all through the summer months. Lemonbalm is a perennial in the mint family. Its scent is quite intoxicating and lemony, hence the name. It is known for its numerous medicinal properties including its calming effect on the nervous and digestive systems, and its high antioxidant content. Preliminary studies have even shown it could promote brain health and memory!

I often use fresh lemonbalm to make a delicious aromatic tea (simply place 4 to 5 leafy stems and steep for 5 to 10 minutes in hot water). But its delicate citrus-like flavour also lends itself well to desserts.

Classic shortbread is ridiculously simple to make. You can easily whip up a shortbread batter in about 5 minutes flat and the best part is it can all happen in just one bowl. These cookies take a little longer than that, because of the chopping, which needs to be executed attentively and delicately in order not to bruise the tender green leaves (there's nothing worse than a pile of roughly chopped, mushy, dark bitter herbs). The unbaked cookies also do need to rest and cool in the fridge before baking. But other than that, they're relatively quick and easy to prepare.

I tested a few batches of these cookies and found that somewhere in the baking, the fragrance of the herb diminishes, hence why my recipe calls for 3 to 4 tablespoons of the chopped fresh herb, which by some standards may seem like a lot. But don't worry, it won't be overpowering, the flavour is very subtle. So much so that I like to give these cookies a little lemony "boost" by adding a teaspoon of lemon zest. The two play off each other's perfumes and the result is quite delightful. Serve it up with some fresh lemonbalm tea and you've got yourself a decadent little treat for a summertime afternoon. Enjoy!

Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. Her work has been shown on television and at international film festivals. Her web series has been nominated for multiple James Beard Awards for Best Video Webcast (On Location). In 2012, she was the recipient of Saveur Magazine's Best Food Blog award in the video category.