These spicy flowers are large and colorful. Often called Bergamot, because of its citrusy flavor similar to the Bergamot Orange Tree, a tablespoon of Bee Balm flowers makes a great addition to the oil when frying white fish or scallops. Their strong flavor also goes well with meat and pork dishes. Whole flowers make attractive floaters in punch bowls of Sangria. Whole flowers also make good plate rings; surround the outside of your entrée platter with Bee Balm flowers to create a more visually appealing dish. Bee Balm flowers can be fresh frozen and will keep for two months or more.

Bee Balm is a herbaceous plant, which means it dies back to the ground in the winter. Each year the base of the plant will spread as its stems spread just under the surface of the soil and set down roots. Mulching encourages this by giving the rhizomes soft dirt to stretch out in.

Bee Balm leaves are very strongly flavored and should be dried before use. Add the dried leaves to black tea and make your own Earl Grey.

We also like to cut big bouquets of Monarda fistulosa for making our fresh herbal summer wreaths. For instructions on how to do this, be sure to visit our Wreath Making 1 2 3 page.