Bee Balm Recipes
About
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)
Quick Links
Italian Salmoriglio Sauce with Bee Balm | Oven-Dried Tomatoes with Bee Balm and Ramp Leaves |
I tie the plants up in bundles and hang them to dry.
Parts Used
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.
Salmoriglio sauce is a classic at my house.
Species
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.
M. fistulosa
This is the wild variety. It has blue flowers and is common in meadows and clearings.
M. fistulosa.
M. didyma
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.
M. didyma.
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Italian Mushroom Soup (Zuppa di Funghi)
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Green Coriander or Unripe Cilantro Seeds
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Oven Dried Tomatoes with Bergamot Leaves
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Aubergine Gratin with Tomato, Herbs and Parmesan
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Wild Herb Brioche
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Homemade Venison Italian Sausage Recipe
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Cornmeal Fried Catfish with Herb Sauce
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Italian Salmoriglio Sauce
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Chimichurri with Bee Balm and Ramp Leaves
