Lemon Balm Body Scrub
Lemon Balm is a member of the mint family.  It is an easy-to-grow perennial in the 4-5 plant hardiness zones.  It does well in sun or part shade.  It can be used in any recipe that calls for lemon zest or juice.  Early colonists used it as flavoring and medicine.

1 cup raw sugar
1/4 cup grapeseed oil
1 tbsp. dried lemon balm
1/2 tsp. Vitamin E oil
1/4 tsp. Essential Lemon Oil (for fragrance)
Mix all in a glass bowl. Massage 1 or 2 tbsp. over body. Rinse well, pat dry.

Sweet Herb Butter
1/4 pound unsalted butter
3 tbsp. sweet herbs (mints, lemon balm)
1 tsp. orange zest
2 tbsp. fruit preserves or honey
1 tbsp. brandy or sweet liqueur
1 tbsp. chopped pecans
Mix ingredients. Spread on bread or muffin. Garnish with fresh fruit slices and sprig of herb.

Nasturtium Flower Butter
2 sticks butter, softened
salt to taste
1/2 tsp. fresh lemon juice
6-8 nasturtium flowers, chopped
nasturtium leaves

Blend ingredients together.  Lay nasturtium leaves onto individual side plates. Scoop out butter with a small melon baller and place on top of leaf.

Nasturtium Chive Vinegar
6-8 nasturtium leaves, plus 3 or 4 nasturtium blooms if you want the vinegar to turn a colorful shade
1 small handful of fresh chives or garlic chives (include blooms, if desired), optional
About 12- to 16-ounces unseasoned white rice vinegar or white wine vinegar
Cut some fresh, organic nasturtium leaves and blooms and some chives or garlic chives.  Do not use  brown, yellowed, or bruised leaves. Wash gently but thoroughly under cool water. Pat dry with paper towels. Push the sprigs down into a nearly full bottle of vinegar (a chopstick can be used for this). Keep working until all the leaves and blooms are completely submerged in the vinegar. If the vinegar overflows the top, just pour off the excess.  Make sure the herbs are completely submerged. Let the mixture steep at least a few days so the flavor can develop before using.

Makes 1 12- to 16-ounce bottle of nasturtium vinegar.

Poor Man's Capers
Collect Nasturtium  flower buds while still tight, leaving a small piece of stem attached. Collect unripe, green, Nasturtium seed pods before they harden.  Wash buds and seed pods. Pierce seeds with a fork and add to a clean glass bottle with the buds.  Boil vinegar and add enough hot vinegar to cover.  Let rest for three days before using. Add to salads like tabbouleh, potato and pasta salads.

Herb Infused Bug Spray
2 tbsp. mint, chopped
2 tbsp. lavender leaves, chopped
2 tbsp. fresh basil leaves, chopped
1 cup boiling water
1 cup witch hazel

Add the fresh herbs to a glass or ceramic container and cover with boiling water. Allow the mixture to steep until cooled completely. Strain out all solids and pour into a sterilized container. Add witch hazel and shake or stir gently to mix. To use, spray or splash onto your skin. Makes 16 ounces.

Fenugreek Syrup
Soak 1/4 cup of fenugreek seeds in one cup of water for 20 minutes. Longer does not hurt. Boil for 20 minutes. Add 1/4 cup of honey. Stir. Strain out the seeds when cooled.  Use instead of maple syrup.