Culinary Uses of Linden Leaves

Lindens are large deciduous trees that grow in Europe, Asia and North America. In the 18th and 19th centuries, these trees were planted throughout European cities because of the pleasant smell they give off, which balanced out the unpleasant smells of the populated cities. This tree is a remarkable resource as its leaves, flowers and nuts can all be used in cooking. The linden plant is versatile and can be used in multiple ways, from medicinal teas to stews.

Medicinal Uses

• Many cultures have taken advantage of the medicinal properties of the linden tree. The linden tree is said to be useful for moderating symptoms of anxiety; however, as of yet no scientific studies support this claim. Linden leaves can be taken internally in the form of a tea or liquid extract to ease an upset stomach. Steep 1 tsp. of linden leaves in 1 cup of boiling water, then strain the leaves from the tea for a soothing drink.

Soups and Stews

• Both young (pale green) and older leaves can be used to make a stew. Young leaves are tender and make a good stew thickener; simply add the fresh leaves in the final stages of any stew recipe. Older leaves are tougher, but drying them in a pan before adding them to a stew will tenderize them.

Flour

• Linden leaves can be dried, ground down and used as a flour to make bread, waffles, and other baked goods. Substitute approximately one-third of the necessary amount of all-purpose or bread flower with linden flour. Ground linden leaves can also be used as a thickener for soup or stew.

Salad

• Linden leaves can be used as an alternative to, or in conjunction with, lettuce or spinach to make salad. The younger leaves, when they are fresh and light colored, are better to use raw in this way.