Lemon balm is a favorite in many of our backyards, mostly because it’s so versatile in the kitchen. But let’s be honest—once this herb starts growing, it really takes off! If you find yourself with a bumper crop, drying it is a fantastic way to save that lemony goodness for later.
Drying Lemon Balm: Which Method is Best?
When it comes to preserving lemon balm, you’ve got options. A common question I get is whether it’s better to freeze or dry your harvest. The answer? It depends on what you’re planning to do with it! If you want to use it for cooking or garnishing dishes, freezing is the way to go because it keeps the flavor profile intact. However, if you’re looking to enjoy its soothing health benefits (hello, homemade tea!), drying is perfect. Here are the three best ways to do it:
- In the oven
- Air-drying
- Using a dehydrator
Getting Your Herbs Ready
I’ll be real with you: lemon balm does tend to lose a bit of its punchy aroma once dried. But don’t worry—you can minimize that loss with the right prep. For the best results, harvest your lemon balm a few days before it starts blooming. Aim for the early morning right after the dew has evaporated. Using a sharp, clean pair of garden shears, cut the stems about four to five inches above the ground. Give them a good rinse, pat them dry, and let them air out for a day before you start the actual drying process.
Drying in the Oven
If you’re in a hurry, the oven is your best friend. Spread the stems out on a baking sheet so they aren’t touching (or pluck the leaves off first if you prefer). Preheat your oven to between 175°F and 200°F. Here’s the trick: as soon as you slide the tray in, turn the oven off! Let them sit in there for about 24 hours. Once they’re completely dry and brittle, store them in airtight, dark glass jars to keep them fresh.
Air-Drying the Old-Fashioned Way
For a more low-tech approach, try air-drying. Strip the leaves off the bottom inch or two of the stems and bundle them together with a rubber band. Hang these little bouquets upside down on a string in a dark, dry spot with good airflow. It usually takes about two weeks for them to fully dry. Just make sure to check on them periodically to ensure no mold is moving in.
Using a Dehydrator
If you have a food dehydrator, this is actually the best way to preserve the most flavor because it’s so fast. Spread the leaves out evenly on the trays—don’t stack them! Set the temperature to about 85°F to 90°F. They should be perfectly crisp in six to eight hours. Resist the urge to crank up the heat; higher temperatures will just cook off those essential oils we want to keep!
