Bee Balm can be added to fruit salads, pork recipes, punches and other beverage recipes plus it can be substituted for mint.

Summer Punch


  • 1 cup granulated sugar
  • 1 cup fresh lemon juice
  • 1 cup Bee balm leaves
  • 1/2 cup raspberries
  • 2 cups cranberry juice
  • 1/2 cup mint leaves (any variety)
  • 1 47 ounce can chilled pineapple juice
  • 3 liters of ginger ale

In a sauce pan dissolve the sugar in the lemon juice, over low heat.

Add the bee balm and raspberries. Bring to a simmer, stir to break up the raspberries. When the sugar is dissolved, strain leaves and berries out of the liquid. Add cranberry juice and mint, stirring well.

Chill up to 24 hours. When ready to serve, pour into a punch bowl and add pineapple juice, ice and ginger ale.

Bee Balm Iced Tea


  • 1/2 cup Bee Balm flowers and leaves
  • 8 cups boiling water

Pour the boiling water over the Bee Balm. Cover and steep until cool, about an hour. Strain and discard flowers. You can sweeten with sugar if desired. Chill until ready to use and serve over ice.

Bee Balm Tea

Pour one cup of boiling water over 1/4 cup fresh leaves and allow to brew for 5 minutes. Strain and sweeten if you wish before serving. To use dried bee balm pour one cup of boiling water over two teaspoons of the dried leaves. Brew the same and strain.

Summer Tea Blend


  • 3 tbsp. dried chamomile flowers
  • 1 tbsp. dried bee balm leaves
  • 2 tsp. dried rosemary
  • 1 tbsp. apple or pineapple mint leaves

Mix all the dried herbs together in a jar. Use 2 tsp. of the mix per cup of tea. Steep for 5 minutes and strain. Sweeten with honey or sugar if you wish.