Article - Bergamot
Common Name: BERGAMOT, (BEEBALM)Scientific Name: Monarda didyma
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Hardy and decorative garden perennial. Evergreen. Flowers are flamboyant and can range from white to vivid scarlet (they are so attractive to bees that it is sometimes called Bee-balm). The entire plant, which is related to mint, is impregnated with a delightful fragrance. A tea from the leaves used to be drunk by the Oswego Indians from North America - hence the country name Oswego tea. It is rich in tannin, minerals and vitamins. Culinary: Use flowers (petals) and chopped leaves in salads, fruit cups and fruit drinks. Add a few leaves to pork dishes, while cooking. Freeze chopped flowers/ or single flowers in ice cubes. Tea: Use 5-6 large fresh leaves / or 1 tsp. crushed dried leaves to 1 cup of boiling water. You can also add fresh/dried leaves to Ceylon tea. (Bergamot gives Earl Grey Tea its distinctive aroma). Medicinal: It is said that: Warm Bergamot tea eases sore throat and nausea. To help get rid of mucous in your lungs pour some boiling water over approximately 10 leaves in a small container. Put the container in a paper bag. Put it in front of your face. Inhale through your nose or mouth. Repeat a few times. Bergamot tea (infusion) eases digestive and respiratory symptoms. Other: Use it as a facial steam for any skin type. Use flowers and leaves in potpourri. Aromatherapy: it is one of the most uplifting oils - helps for depression. Cultivation: Cut back in autumn. Divide every 2-3 yrs. Full sun or semi-shade. Can plant in pots. |
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