Lemon balm, also known as Melissa officinalis, is a perennial herb and member of the mint family (Lamiaceae), is a fragrant, essential addition to any kitchen garden. In the kitchen, it can add a bit of lemony zing to salads, main dishes, sides, and desserts, the fresh or dried leaves of lemon balm add a punch of flavor to herbal teas.
In the garden, lemon balm is relatively easy to grow and makes a great companion plant for other vegetables and herbs. Harvesting lemon balm at the right time and in the right way is important for getting the best flavor and aroma from the leaves. We’ll show you how easy it is to harvest lemon balm and store it for later use.
When Should I Harvest Lemon Balm?
Lemon balm can be picked as soon as the plants are established, which is typically when they reach about 6 to 8 inches tall. Frequent harvesting encourages branching and keeps the plant bushy and compact. On established plants, you can make two or three cuttings per season.
- You can harvest lemon balm throughout its growing season. Depending on where you live, this can be from late spring to late fall.
- For the best flavor and aroma, harvest lemon balm in the morning, once the dew has dried.
- Harvest before the plant starts to bloom to control its spread and ensure the highest oil content in the leaves. If your lemon balm starts to flower, simply cut it back and wait about 4 to 6 weeks for the next harvest. Flowering lemon balm tends to taste more bitter than those that haven’t flowered.
How to Harvest Lemon Balm?
How you harvest lemon balm depends on how you plan to use it. While fresh lemon balm leaves retain their aroma well, dried leaves lose much of their scent but still offer benefits, such as helping to fight anxiety.
Here are some steps I follow when harvesting lemon balm:
- For Cooking or a Cup of Tea – Just pinch off the leaves one by one to the amount you need, being careful not to bruise the leaves.
- For Larger Harvests to Control Growth or Dry for Later Use: Use a sharp pair of scissors or pruning shears to cut the stems. Cut to the desired length just above a set of leaves to encourage new growth.
- Leave some stems: When harvesting a large amount, leave at least a third of the plant intact. I usually leave about 6 to 8 inches at the bottom. This helps the plant continue growing and producing new leaves.
- For Over-Wintering Lemon Balm: Harvest all lemon balm at once by cutting back the plant, leaving just 2 inches of stem. The plant may freeze back to the ground in winter but will regrow from underground roots and renew itself in spring.
Storing Lemon Balm
Store Fresh Lemon Balm
If you plan to use lemon balm within a few days, store it in a plastic bag or container in the refrigerator. Make sure to keep the leaves dry and remove any damaged or wilted ones before storing. Fresh lemon balm can last up to one week in the refrigerator.
Dry Lemon Balm
Drying lemon balm is a great way to preserve its flavor for long-term storage. To dry lemon balm, tie a bunch of stems together using a rubber band and hang them upside down indoors, out of direct sunlight, in a warm, dark, dry place with good air circulation. Once the leaves are dry and crumbly (usually about 2 or 3 weeks), remove them from the stems and store them in glass jars or other airtight containers in a cool, dark place. Dried lemon balm can last up to one year.
Freeze Lemon Balm
Freezing lemon balm is another way to preserve its flavor and aroma. To freeze lemon balm, chop the leaves and place them in ice cube trays filled with water or olive oil. Once frozen, remove the cubes and store them in a freezer-safe container or bag. Frozen lemon balm can last up to six months.
Now that you know when, how to harvest and store lemon balm, it’s time to head out into your garden with confidence! Since lemon balm is a relatively fast-growing plant, you can have multiple attempts at a successful harvest each year.
