Lemon Balm Growing Guide

Plant in early spring after the last frost in slightly sandy, fertile soil with a pH of 6.5 - 7.0. Keep seed in constant moisture with temperatures of at least 65°F. Seeds must be covered thinly. Do not cover very small seeds, but tightly press into the earth. Lemon balm is prone to spreading, so to prevent this, simply harvest the tops prior to flowering so it doesn’t have an opportunity to go to seed. Using mulch will also help to prevent seed spread. Lemon balm reaches maturity at about 70 days. Lemon Balm can be grown in full sun or partial shade, but partial shade is ideal. While adaptable to almost any soil and sun conditions, some people find that it can lose color if exposed to too much sun, and that some shade can actually improve the flavor.

The plant likely arrived in North America with the early colonists, who used it to make tea, potpourri, and as a lemon substitute in jams and jellies.

The best time to harvest lemon balm is right before the plant blossoms—this is when the oil that creates its signature flavor is at its most potent. If this is done early in the season, it can cause the plant to become more bushy, giving you more leaves to harvest later on.You can harvest small amounts of lemon balm for use throughout its growing season by snapping off a few leaves at a time. For a bigger harvest, use shears to snip leaves from the center stem, in between side shoots, to continue encouraging bushy, full growth. Use lemon balm right away or store fresh leaves in an airtight plastic bag or container in the refrigerator.

Drying lemon balm keeps the leaves potent and fragrant throughout the year. To air-dry lemon balm plant, gather 5-6 stems together and tie them up around the stem with a piece of string. Hang your bunches of lemon balm in a cool dry and dark spot in your house. This can take anywhere from a few days to three weeks, depending on the level of humidity in your home. Be sure the leaves are completely dry and brittle before you take them down. To dry with a dehydrator, remove leaves from stems then lay the leaves in a single layer. Set the temperature at its lowest setting (95°F or 35°C) and dry for 12 to 18 hours. You can also use an oven by placing them on a baking sheet with the temperature on the lowest setting and the door slightly open. The herbs will dry in about an hour. When taking them out, they should appear shriveled and dark in color.