Introduction to Lemon Balm & Drying Methods
If you love homegrown herbs, you’ve probably thought about drying lemon balm to make the most of your harvest. Lemon balm, known for its calming citrus scent and versatility, is a favorite in teas, culinary dishes, and soothing homemade remedies. However, fresh leaves can wilt quickly, which is why drying lemon balm extends its shelf life and preserves that bright flavor for whenever inspiration strikes.
Preserved lemon balm is a pantry staple for busy cooks and herbal enthusiasts, allowing you to enjoy its benefits all year round. In this post, we’ll walk you through three easy ways to dry lemon balm: classic air drying for a hands-off approach, using a dehydrator for quick and efficient results, and oven drying when you need a fast turnaround. Whether you want to brew a soothing tea or spice up your dinner, these drying methods will help you store lemon balm at its peak.
When and How to Harvest Lemon Balm
The best time to harvest lemon balm is in the morning, after the dew has dried but before the sun gets too hot. This is when the essential oils, which give the herb its refreshing lemony scent and flavor, are most concentrated in the leaves. Aim to harvest just before the plant begins to flower—usually late spring or early summer—because this is when the leaves are most flavorful and potent.
Use clean, sharp scissors or garden shears to snip stems about two-thirds of the way down, cutting above a pair of healthy leaves to encourage bushier regrowth. Avoid tearing or breaking stems by hand, as this can damage the plant and reduce future yields.
After cutting, gently shake the stems to remove any insects or debris, and rinse the leaves in cool water to wash away dirt. Spread the sprigs on a clean towel and pat them dry, then sort through to discard any damaged or yellowing leaves. This preparation not only preserves quality but also helps prevent mold during the drying process.
By following these steps, you’ll enjoy a steady supply of aromatic lemon balm while keeping your plant healthy for multiple harvests.
How to Air Dry Lemon Balm
Air drying lemon balm is an easy, natural way to preserve this fragrant herb for later use in teas, cooking, or homemade creams. Start by harvesting healthy stems in the morning, after the dew has dried but before the midday sun, as this is when the leaves are most flavorful.
Gather 5 to 8 stems into a loose bundle and tie them together with kitchen twine or a rubber band. Make sure the bundles aren’t too thick—good airflow is key to preventing mold.
Hang the bundles upside down in a warm, well-ventilated space away from direct sunlight, such as an attic, unused closet, or shaded porch. Avoid humid areas like bathrooms or basements, as excess moisture can spoil the leaves.
To protect your lemon balm from dust and insects, you can loosely cover the bundles with paper bags—just punch a few holes for air circulation.
Check on your herbs every few days; they’re ready when the leaves crumble easily between your fingers and the stems snap, usually within 1 to 2 weeks depending on humidity.
Finally, store fully dried leaves in airtight containers, away from heat and direct light, to keep their aroma and flavor fresh for months.
How to Dry Lemon Balm in a Dehydrator
Drying lemon balm in a dehydrator is quick and foolproof if you follow a few key steps. Start by setting your dehydrator to the herbs setting, usually around 95°F to 115°F (35°C to 46°C). Wash the lemon balm leaves and gently pat them dry with a towel, then remove any damaged or discolored parts.
Arrange the leaves in a single layer on dehydrator trays, making sure they don’t overlap so air can flow freely between them. Drying typically takes between 1.5 to 4 hours, depending on your machine and the moisture content of the leaves.
To check for doneness, pick up a leaf and try to crumble it between your fingers; perfectly dried lemon balm should be crisp and crumble easily but not turn to powder at the slightest touch. Watch closely in the last hour to prevent the leaves from overdrying, which can cause them to lose flavor and aroma.
If some leaves are still pliable while others are dry, remove the finished ones and continue dehydrating the rest. Make sure to rotate trays if your dehydrator doesn’t circulate air evenly.
Troubleshooting tip: If leaves turn brown or lose their fragrance, the temperature was probably too high or the trays were overcrowded. Keep things simple and gentle for the freshest results.
Oven Drying Lemon Balm
Oven drying lemon balm is a fast, convenient option if you don’t have days to hang dry your herbs. First, preheat your oven to its lowest possible setting—usually around 150°F (65°C) or lower. Higher heat can scorch the delicate leaves, so keep the temperature as gentle as possible.
Line a baking sheet with parchment paper to prevent sticking, then spread the lemon balm leaves out in a single, even layer. Avoid piling or overlapping, since this traps moisture and leads to uneven drying.
Place the tray in the oven, leaving the door propped open slightly to allow moisture to escape; you can use a wooden spoon for this. Check the leaves every 10-15 minutes—they’re done when they feel crisp and crumble easily between your fingers, usually after 30-60 minutes.
Let the lemon balm cool, then store it in airtight containers out of direct sunlight.
While oven drying is speedy, it can also result in a mild loss of flavor and aromatic oils compared to slower, air-drying methods, and there’s a slight risk of browning or burning if you’re not attentive. Still, with careful monitoring, oven drying offers a practical solution when you’re short on time and need your herbs preserved quickly.
How to Store Dried Lemon Balm Correctly
To keep dried lemon balm fresh and flavorful, store it in airtight containers like glass jars with tight-fitting lids or sealable mylar bags. Avoid plastic bags, as they can let in moisture and odors.
Keep your containers in a cool, dark place—such as a pantry or cupboard away from sunlight and heat—to protect the delicate oils and prevent mold.
Before storing, always check that your lemon balm is fully dry: crumble a few leaves between your fingers. If they snap easily and feel crisp rather than bendy, you’re good to go. If not, spread them out on a baking sheet and air-dry for a few more days.
Properly stored, dried lemon balm can stay potent for up to a year. If you notice it losing some aroma or taste over time, briefly rehydrate a pinch in hot water when using it for tea or recipes to help revive its flavor.
Creative Uses for Dried Lemon Balm
Dried lemon balm is a handy staple for anyone who loves natural flavors and soothing aromas. You can easily steep the leaves to make a calming herbal tea—just use a teaspoon per cup and let it brew for five minutes.
In cooking, dried lemon balm adds a gentle citrusy note to baked goods, marinades, or salad dressings. Since dried herbs are more concentrated, use about one-third of the amount you’d use fresh.
For homemade remedies, try adding dried lemon balm to a warm bath or blending it with lavender in a sachet to tuck under your pillow. This combines its relaxing scent with stress-relief benefits.
Dried lemon balm also works beautifully in homemade potpourri, lending a subtle, uplifting fragrance to any room.
By drying lemon balm, you preserve its flavor and calming qualities, making it easy to enjoy year-round in everything from your kitchen to your self-care routines.