Lemon balm is a total superstar in the herb garden. Not only does it add that unmistakable, zesty aroma to your favorite dishes, but it’s also packed with health benefits. If you want to get the most out of your harvest, here is everything you need to know about picking your lemon balm like a pro.
Timing is Everything
Most of us get our lemon balm in the ground around May, and by June, it’s usually ready to start blooming. But here’s the secret: you want to harvest just a few days before those flowers pop. That’s when the essential oils are at their peak and the flavor is most intense.
For the best results, head out to the garden early in the morning once the dew has dried. If it hasn’t rained in a couple of days, give the plants a good watering two days before you plan to harvest. When you’re ready, grab a sharp pair of garden shears and snip the stems about four inches (10 cm) above the ground.
How to Keep Your Harvest Fresh
If you end up with a bumper crop, don’t let those precious leaves go to waste! Lemon balm is super easy to preserve, and you have a few great options depending on what you need.
If you’re all about that fresh, citrusy flavor, freezing is the way to go. It’s the best method for locking in the aroma for cooking. On the other hand, if you’re planning to use your lemon balm for its medicinal properties (like a soothing tea), drying it is a classic choice. While drying does cause the herb to lose some of its aromatic oils, it still keeps its healing benefits. You can even infuse it in vinegar for a bright, herbal kick in your salad dressings!
Lemon Balm Harvest Checklist
- Harvest your lemon balm a few days before the plant starts to bloom.
- Aim for early morning, right after the dew evaporates.
- If it’s been dry, water the plants two days before harvesting.
- Always use a sharp tool for clean cuts.
- Don’t be afraid to preserve your extras!
- Freeze it to keep the flavor bold for recipes.
- Dry it if you want to use it as a healing herb for teas.
- Infuse it in vinegar for a fun kitchen DIY.
