How to Harvest, Store, and Use Lemon Balm

Harvesting Lemon Balm

Lemon balm is a fragrant herb that is perfect for flavoring teas and dishes. As an annual herb, it needs to be harvested yearly in order to ensure fresh and flavorful leaves. Here is how to harvest lemon balm:

• Cut lemon balm back in the late spring or early summer when the top of the plant is six to eight inches tall. This will ensure the health of the plant while allowing for the greatest amount of leaves.
• Harvest the stems about two fingers above the ground, and snip leaves from the top of the plant.
• Removing no more than one third of the stems of the lemon balm will help maintain optimal growth.

Storing Lemon Balm

Typically, the leaves can be stored at cooler temperatures such as in a refrigerator or an airtight container for up to one week. Alternatively, lemon balm can be frozen for up to three months. It can also be dried and stored. Here are 3 easy methods for drying it:

• Spread out freshly harvested leaves on a paper towel and allow to air dry for up to 72 hours.
• Oven dry by laying out lemon balm leaves on a baking sheet and heating in an oven on low heat (140F-150F) for 30 minutes. Check frequently to avoid burning.
• Dehydrating is the best method for preserving lemon balm. Layer leaves on a cooling tray and set the dehydrator to 90-100F for approximately 12 hours.

Using Lemon Balm

Lemon balm is a versatile herb that can be used in teas, sauces, dressings, and dishes. Here are some of the most popular ways to use lemon balm:

• Brew a cup of lemon balm tea to take advantage of its calming properties. Boil two cups of water, pour over fresh or dried leaves, and steep for 5-15 minutes.
• Flavor a salad dressing by combining fresh lemon balm leaves with olive oil, garlic, and lemon juice.
• Add a punch of flavor to a recipe by incorporating fresh or dried leaves.
• Flavor a sauce or sandwich spread by adding minced or pureed fresh lemon balm.