Tussiemussie's Garden
Bergamot
Genus: Monarda.
Species: Monarda dydima.
grows in moisture retentative soil, sun or partial shade, mulch with compost
Uses, both flowers and leaves are used, the leaves having a slightly more 'savoury' flavour. Use in fruit salads and drinks, for tea and in soups, jams and jellies. To flavour black tea, add one tablespoon of fresh bergamot flowers to a small pot of good quality black tea and leave to infuse for about 5 minutes. Alternatively, use the flowers and leaves on their own. The flavour of bergamot goes well with fruit such as pineapple, mango and orange, as well as being good with savoury dishes and in salads. Both flowers and leaves can be dried for culinary use, but the flavour is much better when used fresh.
The flowers and leaves are good in pot pourri mixtures when dried. Bergamot also makes good cut flowers, or can be dried whole for decoration. To do this, cut the stems just as the flowers are about to open. Remove the lower leaves, gather into small bunches and hang them upside down in a dark, airy place to dry.
