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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.

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

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

Find it online: https://thefamilycooking.com/how-to-harvest-dry-lemon-balm-from-the-garden/