Lemon balm is a total garden superstar—it’s delicious, packed with health benefits, and grows like crazy. If your harvest is overflowing this season, don’t let those fragrant leaves go to waste! Preserving lemon balm is actually super easy. Here are my favorite ways to keep that citrusy goodness around all year long.
Freezing Your Lemon Balm
If you want to keep that bright, fresh flavor intact, freezing is definitely the way to go. It’s the most popular method for a reason! Here’s a quick step-by-step to freeze your balm in perfect portions:
- Snip the stems just before the plant starts to flower.
- Give them a quick rinse with cool water and pat them dry.
- Spread the stems or individual leaves out on a baking sheet.
- Pop the tray in the freezer for about 30 minutes (this prevents them from clumping together!).
Once they’re pre-frozen, toss them into a freezer bag. They’ll stay fresh and flavorful for up to a year!
Drying the Leaves
You can also air-dry your lemon balm or use an oven or dehydrator. Just a heads-up: drying takes a bit longer than freezing, and you will lose some of that punchy aroma. However, if you’re planning on using it as a medicinal herb for tea, drying is a great choice. Even though the essential oils fade, the healing properties stay locked in.
To air-dry, cut your stems a few days before the plant blooms. Strip a few leaves off the bottom of the stems and tie three to five branches together with twine. Hang the bundles upside down in a dark, dry spot. In about two weeks, they should be nice and crispy. Store them in an airtight container, and be sure to check your bundles occasionally to make sure they’re still hanging tight!
Tips for a Perfect Harvest
Timing is everything! You’ll want to harvest your lemon balm a few days before it flowers, as that’s when the flavor is most intense. Pro tip: try to harvest two days after a good rain. If it’s been dry, give the plant a good watering yourself. Aim for the early morning hours right after the dew has evaporated, and always use a sharp pair of garden shears.
When you have a huge haul, you might find yourself debating: should I freeze or dry it? Both are great, but if you’re feeling adventurous, you can even infuse it into vinegar for a zesty kitchen staple!
