Bee Balm Recipes
Wild bee balm, also known as wild bergamot and Monarda fistulosa, is an edible wild herb that tastes like oregano crossed with thyme. It's one of my favorite herbs to use and a versatile, delicious plant every forager should know.
If you're new to this plant, please read The Forager's Guide to Bee Balm (Monarda fistulosa)
Italian Salmoriglio Sauce with Bee Balm | Oven-Dried Tomatoes with Bee Balm and Ramp Leaves |
The aromatic leaves are the most common and can be used fresh or dried. The flowers are excellent fresh sprinkled on salads and other dishes, but lose their punch after drying.
Dried bee balm leaves can be used anywhere you would use dried oregano or thyme.
I cook with two different varieties of this plant: cultivated Monarda didyma, and the wild Monarda fistulosa. They're interchangeable in some recipes, but not others.
This is the wild variety. It has blue flowers and is common in meadows and clearings.
The most common cultivated variety I cook with. Many people grow the plant in their garden. I don't like the leaves, but the brilliant red flowers have a bright fruity note and are wonderful added to salads.
Italian Mushroom Soup (Zuppa di Funghi)
Green Coriander or Unripe Cilantro Seeds
Oven Dried Tomatoes with Bergamot Leaves
Aubergine Gratin with Tomato, Herbs and Parmesan
Wild Herb Brioche
Homemade Venison Italian Sausage Recipe
Cornmeal Fried Catfish with Herb Sauce
Italian Salmoriglio Sauce
Chimichurri with Bee Balm and Ramp Leaves