Lemon balm is a total superstar in the garden! Not only does it have that incredible, zesty aroma, but it’s also packed with health benefits. If you’ve had a big harvest, you’re probably wondering how to save all that goodness for later. One of my favorite ways to keep it fresh is by freezing it.
Freezing Lemon Balm
If you want to freeze your lemon balm, the goal is to make sure the leaves don’t turn into one giant green ice cube. You want to be able to grab just what you need, when you need it. To avoid the “frozen clump” struggle, here’s a simple pro-tip:
- Give your lemon balm a quick rinse after harvesting.
- Spread the sprigs out and let them air dry completely.
- Pluck the leaves and lay them out individually on a baking sheet (make sure they aren’t touching!).
- Pop the tray in the freezer for about 30 minutes.
Once they’re flash-frozen, you can slide the individual leaves into a freezer bag or a container. This way, they won’t stick together! Just work fast so they don’t start to thaw while you’re bagging them—have your container ready to go before you pull the tray out.
Herb Ice Cubes
Want to level up your cooking game? Try freezing your herbs in ice cube trays! Just finely chop the leaves and fill each compartment about two-thirds full with the herbs, then top them off with water. These herb cubes will stay fresh for up to a year. When you’re cooking, just toss a cube right into your dish. Just a heads-up: add them right before serving so the delicate aroma doesn’t cook away.
Freezing vs. Drying: Which is better?
After a big harvest, the big debate is usually: should I freeze or dry my lemon balm? Honestly, it depends on how you plan to use it. Freezing is the way to go if you want to use it in recipes, as it preserves that bright, fresh flavor much better. On the other hand, air-drying or using an oven is the best route if you’re planning to use your lemon balm as a medicinal herb for teas.
