Lemon Balm

Lemon balm shares aromatic compounds with lemon and mint. Its delicate leaves blacken instantly via enzymatic oxidation when cut. Its aromatic profile is of great thermal fragility. In gastronomy, it is worked exclusively raw: pounded in a mortar with sugar to create a vibrant "green sugar" through mechanical friction, or cold-centrifuged into green juices to bring herbaceous lemony notes to ceviches or sorbets.