Out of Lemon balm, one case
Substitute for lemon balm
5 options, ranked, with the exact amount
Use Lemon verbena
Same amount as the lemon balm
The best substitutes for lemon balm are lemon verbena, lemon thyme, or lemon zest. Lemon verbena provides the most similar flavor profile, lemon thyme adds herbal notes, and lemon zest offers pure citrus flavor. Choose based on your specific use case.
- Best for —
- teas
One casethe full lemon balm card
Every option, one card
Ranked| # | Substitute | Instead of lemon balm |
|---|---|---|
| 1 | Lemon verbenateas | Same amount |
| 2 | Lemon thymecooking | Same amount |
| 3 | Lemon zestbaking | Same amount |
| 4 | Lemon basilcooking | Same amount |
| 5 | Lemon mintteas | Same amount |
Lemon verbena
intense citrus with floral notes
Most similar herb with intense citrus and floral notes
- Best for
- teas, desserts, cooking, baking
- Texture
- similar to lemon balm leaves
More intense than lemon balm, use slightly less.
Lemon thyme
herbal citrus with earthy notes
Herbal citrus herb with earthy undertones
- Best for
- cooking, seasoning, marinades, savory dishes
- Texture
- similar to lemon balm leaves
More herbal than lemon balm, good for savory uses.
Lemon zest
pure citrus, bright and clean
Pure citrus flavor without herbal notes
- Best for
- baking, desserts, cooking, seasoning
- Texture
- zest, not leaves
More concentrated flavor, use sparingly.
Lemon basil
sweet citrus with herbal notes
Sweet citrus herb with basil undertones
- Best for
- cooking, salads, desserts, beverages
- Texture
- similar to lemon balm leaves
Sweet, citrusy flavor with basil notes.
Lemon mint
citrus with minty freshness
Refreshing citrus herb with minty undertones
- Best for
- teas, beverages, desserts, cooking
- Texture
- similar to lemon balm leaves
Refreshing with minty undertones.
How it behaves in this recipe
Lemon balm substitutes focus on providing similar citrus and herbal flavors for various culinary applications. The key is choosing alternatives that match the intended use - fresh herbs for cooking, dried for teas, and zest for baking - while maintaining the delicate balance of citrus and herbal notes that makes lemon balm unique.
Tips for substituting lemon balm
8 tips- Fresh herbs are always preferred over dried for the best flavor
- Lemon verbena is the closest substitute in terms of flavor profile
- Use lemon thyme for savory dishes where you want herbal notes
- Lemon zest works best in baking and desserts
- Dried herbs are more concentrated - use half the amount of fresh
- Add herbs at the end of cooking to preserve their delicate flavors
- Store fresh herbs in the refrigerator wrapped in damp paper towels
- Freeze fresh herbs in ice cube trays with water for longer storage
Notes on lemon balm
- Try a combination of different lemon herbs for complex flavors
- Use lemon balm essential oil for concentrated flavor in small amounts
- Consider growing your own lemon balm for the freshest flavor
- Experiment with different citrus zests for varied flavors
- Mix lemon herbs with other aromatic herbs for unique combinations
Questions
5 questionsWhat's the best substitute for lemon balm?
Lemon verbena is the best substitute as it has the most similar flavor profile. Lemon thyme is also excellent, especially for savory dishes, while lemon zest works well for baking and desserts.
Can I use lemon zest instead of lemon balm?
Yes, lemon zest can be used as a substitute, but it will have a different flavor profile. Lemon zest is pure citrus, while lemon balm has herbal undertones. Use the same amount but expect a different aroma.
What's the difference between lemon balm and lemon verbena?
Lemon balm has a milder, more subtle flavor, while lemon verbena is more intense and floral. Both have citrus notes, but lemon verbena is stronger and more aromatic.
Can I use lemon balm in cooking?
Yes, lemon balm can be used in cooking, but add it at the end of cooking to preserve its delicate flavor. It works well in salads, desserts, and light dishes.
How do I store fresh lemon balm?
Store fresh lemon balm in the refrigerator wrapped in damp paper towels, or freeze it in ice cube trays with water. It will keep for about a week in the fridge.