Also known as Bee Balm, Bergamot, and Oswego Tea, Monarda Didyma is as lovely in the kitchen as it is in the garden. 

A member of the mint family of herbaceous perennials, monarda’s perfumed leaves branch off from its telltale four-sided stem, and a riot of bright red or pink trumpet-like petals perch atop the tall, sun-loving plants.

The petals are sweet and peppery, and the leaves are aromatic and reminiscent of Earl Grey tea. Pollinators – butterflies, bees, and hummingbirds – also love it.  

Some believe the leaf is a medicinal balm for bee stings, hence one of its more common aliases. The plant is also known as Oswego tea, since the Oswego First Nations People brewed the leaves into a tasty drink.

In the Kitchen, use the leaves in place of mint: in salads; as a garnish; chopped and blended into dressings, vinaigrettes, marinades, sauces, jams and jellies; or, as I’ve done here, muddled into a delicious and refreshing boozy concoction. The petals are sweet and peppery and beautiful as a garnish for just about anything, from salads, to main courses, to desserts.

In the Garden, monarda can thrive in full sun to part shade, but it needs a bit of water to be truly happy. Plant it near a riverbank, at the edge of a pond, in a rain garden, or near a downspout runoff, in acidic, clay, or even poor soil.

Monarda is a true wildflower found in nature, but it’s also a popular cultivar. Bonus: a special trait of monarda is its tolerance of the toxin juglone, which leaches into the soil from black walnut trees.

Monarda is a spreader. Plant it once, and in just a couple of summers you may have masses of the vibrant blooms to experiment with in the kitchen.

 

Monarda Mojito Float

The mojito is a perfect summertime drink; it’s tall and refreshing, bright and tart and just a little bit sweet. Here, monarda leaves stand in for mint—same family after all—and an indulgent scoop of lime sorbet makes it extra summery. It’s super tasty and seriously pretty! I’ve used red monarda, but her wild pink cousin works just as well.

2 tbsp (30 mL) freshly squeezed lime juice

5 large monarda leaves

1 tsp (5 mL) vanilla super-fine sugar

Ice

2 oz (60 mL) white rum

Enough chilled club soda or sparkling mineral water to top up

1/4 - 1/3 cup (60—80 mL) lime sorbet 

Add the lime juice, monarda leaves, and sugar to a tall glass and muddle until fragrant.

Add a couple of ice cubes, the rum, and chilled soda water leaving a good 3 inches or so for the sorbet.

Add the sorbet and garnish with a few monarda petals. Serve with a straw – paper or reusable, please! – and soda spoon.

Makes 1 drink.