Yes, the bergamot plant edible parts include the leaves, flowers, and stems. All the above-ground parts of Monarda are safe to eat and cook with. The flavor hits like a cross between oregano and thyme with a hint of mint hiding in the background.
When I first tried eating bergamot leaves from my garden, I tore a fresh leaf in half and chewed it raw. The oregano punch was strong and warm with a slight peppery tingle on my tongue. I tossed torn leaves into a pasta sauce that night. My family thought I'd used some fancy Italian herb blend. It was just bergamot from the back yard.
The oregano kick comes from carvacrol, the same flavor oil found in oregano. Your bergamot leaf oil holds carvacrol at 71.5% of its makeup. That's a huge amount of flavor per leaf. Dried bergamot leaves swap in for oregano in any recipe you make because these two plants share the same core taste.
You can use bergamot as a culinary herb in your kitchen the same way you'd use basil or thyme. As a bergamot culinary herb, it fits right into the lineup of your other cooking plants. Fresh leaves go great in salads, on pizza, and mixed into pasta. Dried leaves store well for up to a year in a sealed jar. The flower petals make a pretty edible garnish with a mild bite. Steep the leaves in hot water for a drink called Oswego tea. Colonists brewed this same tea during the Revolution.
Fresh Leaf Dishes
- Salads: Tear young leaves into green salads for a warm oregano kick that pairs well with tomatoes and cheese.
- Pasta sauces: Stir in a handful of fresh torn leaves during the last 5 minutes of cooking for bold flavor.
- Pizza topping: Scatter small leaves on top of pizza right after baking for a fresh herb punch.
Dried Herb Uses
- Oregano swap: Dry leaves in a single layer away from direct sun and use them just like you'd use store-bought oregano.
- Seasoning blends: Mix dried bergamot with garlic powder and black pepper for a homemade Italian herb mix.
- Storage: Keep dried leaves in an airtight jar for up to 12 months of full flavor.
Tea and Drinks
- Oswego tea: Steep 2 tablespoons of fresh leaves in hot water for 5 to 7 minutes for a warm herbal drink.
- Iced version: Brew a strong batch, chill it, and serve over ice with honey for a refreshing summer drink.
- Flower tea: Toss in a few flower petals for color and a milder, sweeter flavor note.
For the best results when eating bergamot leaves, you should pick them young before the plant flowers. Pre-bloom leaves have a milder taste that won't overpower your food. Harvest in the morning after the dew dries off but before the heat kicks in. Pinch your stems just like you'd pinch basil to push the plant into making more leaves for you.
I tested bergamot as a dried herb last winter by crumbling my own leaves into soups and stews. The taste held up just as well as the fresh version. My favorite use was sprinkling it on roasted chicken thighs about 5 minutes before pulling them from the oven. The heat woke up the oils and filled the kitchen with a warm, spicy smell.
Start with a small taste if you've never tried bergamot before. Some people love the bold oregano flavor right away. Others need a few tries to warm up to the strength. Your garden bergamot is a free herb source that keeps giving you fresh leaves from late spring through fall. Since every part of the bergamot plant edible growth is safe to eat, one plant is all you need to stock your kitchen for the whole growing season.
Read the full article: Bergamot Plant: Native Perennial Guide
