How to Harvest & Dry Lemon Balm from the Garden

Why You’ll Love This Guide

I love harvesting and drying lemon balm because I get a satisfying combination of bright, lemony fragrance and a steady supply of homemade herbal tea all year long. Lemon balm grows quickly and generously, so a few cuttings give me far more leaves than I can use fresh.

I also appreciate how simple this process is. I snip the stems, rinse and dry them, and let air or a low oven do the work, so I get a pantry full of dried herbs with almost no equipment and minimal cleanup.

Another reason I keep this routine in my gardening rotation is its flexibility. I can dry the leaves by hanging, on a screen, in a dehydrator, or in the oven, and I can use them in teas, desserts, sachets, and homemade gifts.

What You’ll Need

(Tip: You’ll find the full list of supplies below.)

For Harvesting

• Healthy, established lemon balm plants
• Clean, sharp garden scissors or pruning shears
• A basket, tray, or bowl for the cuttings

For Cleaning

• A large bowl or sink of cool water, optional
• Clean kitchen towels or paper towels
• A salad spinner, optional

For Drying (Choose One Method)

• Kitchen twine or rubber bands and a paper bag, for hanging
• A mesh drying screen, baking rack, or clean window screen, for air drying
• A food dehydrator
• A baking sheet and parchment paper, for oven drying

For Storing

• Clean, dry glass jars with tight-fitting lids
• Labels and a marker

Directions

1. I choose a dry morning after the dew has evaporated but before the midday sun gets hot. Lemon balm has the strongest aroma and flavor at this time of day.
2. I check the plants and pick healthy, vibrant stems. I skip any leaves that look yellow, spotted, chewed, or dusty.
3. I use clean scissors to cut the stems about 1/3 of the way down the plant, just above a pair of leaves. I take care never to remove more than 1/3 of the plant at once, so it regrows quickly and stays bushy.
4. I gently shake each stem to remove insects and debris. If the plants are dirty, I rinse them briefly in cool water, then pat them dry with a towel or spin them in a salad spinner. The leaves need to be completely dry before drying, or they can turn brown or moldy.
5. I remove any damaged leaves and tie the stems into small bundles of 5 to 8 stems, or I strip the leaves from the stems if I’m using a screen, dehydrator, or oven.
6. To air dry by hanging, I place each bundle upside down in a paper bag with small holes cut in the sides, tie the bag closed around the stems, and hang it in a warm, dry, dark spot with good airflow for 1 to 2 weeks.
7. To air dry on a screen, I spread the leaves in a single layer on a mesh screen or rack and keep it out of direct sunlight in a warm, airy room. I turn the leaves gently once a day for 3 to 7 days.
8. To use a dehydrator, I spread the leaves in a single layer on the trays and dry them at 95–115°F (35–46°C) for 2 to 4 hours, checking every 30 minutes after the first 2 hours.
9. To use the oven, I spread the leaves on a parchment-lined baking sheet and dry them at the lowest setting, ideally 170°F (77°C) or below, with the door slightly ajar, for 1 to 2 hours, checking often. I take care not to overheat them, since lemon balm loses its flavor quickly.
10. I know the leaves are done when they feel crisp and crumble easily between my fingers. If they bend or feel cool and damp, I give them more time.
11. I let the dried leaves cool completely, then store them whole or lightly crumbled in clean, dry jars with tight lids.

Timing and Yield

I get approximately 1 cup of dried leaves from 4 to 6 cups of fresh leaves.

• Yield: About 1 cup dried lemon balm
• Harvest and prep time: 15 minutes
• Drying time: 2–4 hours (dehydrator), 1–2 hours (oven), 3–7 days (screen), or 1–2 weeks (hanging)

The exact drying time depends on humidity, temperature, and airflow, so I check the texture of the leaves rather than relying only on the clock.

Variations

• Dry the Leaves Whole: I keep the leaves whole for the best flavor, since crushing them releases the aromatic oils faster.
• Lemon Balm Tea Blend: I mix dried lemon balm with chamomile, mint, or dried lavender for a soothing tea blend.
• Freezer Alternative: I freeze fresh leaves in ice cube trays covered with water for a quick addition to drinks and teas.
• Lemon Balm Sugar: I blend a handful of dried leaves with granulated sugar and use it to rim glasses or sweeten baked goods.
• Sachets and Potpourri: I fill small cotton bags with dried leaves for drawers, pillows, or homemade gifts.
• Culinary Use: I crumble dried lemon balm into shortbread, muffins, salad dressings, or fruit salads for a gentle lemon flavor.

Storage

I prefer using dried lemon balm within the first year because the color and lemony fragrance are at their best when fresh.

I store the leaves in airtight glass jars in a cool, dark cupboard away from heat and sunlight. I label each jar with the date and keep the leaves whole until I’m ready to use them. They keep for about 6 to 12 months, though the flavor fades over time.

For the first few days, I check the jars for moisture or condensation. If I see any, I take the leaves out and dry them for a few more hours before storing them again. I throw out any leaves that smell musty or show signs of mold.

I can also freeze the dried leaves in a freezer bag for longer storage, though the pantry works well for most herbs.

To use the dried leaves in tea, I steep 1 to 2 teaspoons per cup of hot water for 5 to 10 minutes, then strain and enjoy.

FAQs

When is the best time to harvest lemon balm?

I harvest in the morning after the dew dries, and just before the plant flowers, when the leaves have the most flavor. I can harvest throughout the growing season, and the plant grows back quickly after trimming.

Should I wash lemon balm before drying it?

I rinse it only if the leaves are dusty or dirty, then pat or spin them completely dry. Moisture is the biggest cause of mold, so I make sure the leaves are fully dry before drying and storing.

Why did my lemon balm turn brown or black?

It was likely dried too slowly, left damp, or exposed to too much heat or direct sunlight. I dry it quickly in a warm, shaded, well-ventilated place, and I keep oven and dehydrator temperatures low.

Does dried lemon balm taste as strong as fresh?

It’s milder and a little more herbal, because the delicate lemon aroma fades during drying. I use a bit more dried lemon balm than fresh in recipes and teas, or I keep the leaves whole until I need them.

How do I keep my lemon balm plant from taking over the garden?

Lemon balm is in the mint family and spreads aggressively by seed and root. I trim the flowers before they go to seed, grow the plant in a container, or plant it in a contained bed.

Conclusion

Learning how to harvest and dry lemon balm is one of my favorite ways to turn a vigorous garden herb into a fragrant, lemony, and long-lasting pantry staple. Fresh stems, a little patience, and a gentle drying method come together for a simple homemade ingredient that feels special but takes hardly any effort.

How to Harvest & Dry Lemon Balm from the Garden

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Learn how to harvest and dry lemon balm from the garden so you can enjoy its bright, lemony flavor all year. Lemon balm is a fast-growing herb that is easy to preserve. With a few simple steps, you can dry it by air, in a dehydrator, or in the oven, then use it for herbal tea, cooking, and homemade blends.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 to 2 weeks
• Yield: About 1 cup dried leaves
• Category: Gardening
• Method: Air drying
• Cuisine: Herbal

Ingredients

• Fresh lemon balm stems, as many as you like (about 1 large bunch makes 1 cup dried leaves)
• Tools:
• Clean garden scissors or pruning shears
• Kitchen string or rubber bands (for air drying)
• Paper bags with a few holes punched in them (optional, for air drying)
• Baking sheet or dehydrator trays (for oven or dehydrator drying)
• Clean, dry airtight glass jars with lids
• Label and marker

Cook Mode Prevent your screen from going dark

Instructions

1. Pick the right time: Harvest in the morning after the dew has dried but before the afternoon heat. The leaves hold the most flavor and aroma at this time. Lemon balm is best harvested before it flowers.
2. Cut the stems: Use clean scissors to cut stems about 1 inch above a pair of leaves, taking no more than one third of the plant at a time so it keeps growing. Choose healthy, green leaves and remove any that are yellow, spotted, or damaged.
3. Shake and inspect: Gently shake the stems to remove dirt and insects. Wash only if needed. If you rinse them, pat the leaves very dry with a clean towel and let them air dry for an hour, because moisture causes mold.
4. Air dry (easiest method): Tie 5 to 8 stems into a small bundle with string. Hang the bundle upside down in a warm, dark, well-ventilated spot out of direct sunlight. For dusty areas, place the bundle in a paper bag with holes and tie it at the neck. Leave for 1 to 2 weeks, until the leaves are crisp and crumble easily.
5. Dehydrator method (fastest): Spread the leaves in a single layer on the trays without overlapping. Dry at 95 to 115°F (35 to 46°C) for 2 to 4 hours, checking often, until crisp.
6. Oven method: Spread the leaves in a single layer on a baking sheet lined with parchment paper. Set the oven to its lowest temperature (ideally under 180°F or 82°C), and prop the door open slightly. Dry for 1 to 2 hours, checking every 15 minutes, until crisp.
7. Test for dryness: The leaves should crumble when you rub them between your fingers. If they bend or feel cool and soft, keep drying.
8. Strip the leaves: Remove the dried leaves from the stems by running your fingers down the stem. Discard the stems.
9. Store: Keep the leaves whole for the best flavor, and crush them only when you use them. Pack into clean, dry airtight jars, label with the date, and store in a cool, dark cupboard.

Notes

• Dry gently: Lemon balm loses its lemony flavor quickly if dried with high heat. Low and slow gives the best aroma.
• Avoid mold: Make sure the leaves are completely dry before storing. Check the jars after a day or two. If you see condensation, dry the leaves longer.
• Storage: Dried lemon balm keeps its best flavor for 6 to 12 months.
• How to use it: Steep 1 to 2 teaspoons of dried leaves in a cup of hot water for 5 to 10 minutes for tea. It also pairs well with mint, chamomile, and green tea, and can be added to baked goods, syrups, and salads.
• Keep harvesting: Regular cutting encourages bushier growth. You can usually harvest 2 to 3 times during the growing season.
• Fresh alternative: To freeze instead, chop the fresh leaves and freeze in ice cube trays with water or olive oil.
• Note: This is for culinary use. If you are pregnant, nursing, taking medication, or have a medical condition, check with a health professional before using herbal teas regularly.

Nutrition

• Serving Size: 1 teaspoon dried leaves
• Calories: 2
• Sugar: 0 g
• Sodium: 0 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg