Lemon balm is an easy-care and vigorous herb. It not only tastes great fresh, but can also be dried and processed.
Planting and caring for the lemon balm (Melissa officinalis) is very easy and it usually spreads happily in the garden. In addition to tips on how to preserve it, we have also prepared a few suggestions for using lemon balm in the kitchen for you.
Harvest Lemon Balm
The lemon balm can be cut back up to four times a year without hesitation to bring in a lush harvest. Thanks to the lemon balm's pronounced joy of growth, it always drives out again unimpressed. Nevertheless, there are a few points to consider when harvesting lemon balm:
- Cut the shoots no lower than about 10 cm above the soil surface.
- You can also harvest individual leaves for fresh use.
- It is best to harvest before the lemon balm blossoms, then the leaves are most aromatic.
- If you want to store dried lemon balm, you should cut back more boldly, as they can be tied into bunches to dry easily.
Tip: There is a way to extend the harvest period of the fragrant and flavorful lemon balm. For this purpose, a complete crop pruning is carried out shortly before flowering, which delays flowering.
Important: Shortly before the lemon balm dries up in autumn, no more radical pruning should be carried out. The dried plant parts above ground help the lemon balm during the winter by forming a protective insulating layer.
So that the lemon balm tastes intense, the right nutrition of the plant plays an important role. Regular nutritional supplements are essential for many herbs. Organic fertilization, for example with our Plantura organic universal fertilizer, is particularly recommended for them. Our fertilizer is approved for organic farming and passesthe lion's share of organic ingredients. The long-term fertilizer lasts a long time and provides the lemon balm with all the nutrients it needs for he althy growth and aromatic leaves.
Storage: Dry and Freeze
Since the lemon balm is very vigorous, you usually get a generous harvest and cannot use everything. Lemon balm tastes best when freshly harvested, but sometimes it also has to be stored - especially if the supplies are to be used to bridge the cold season. Here are some tips for storing lemon balm:
- It is best to use lemon balm freshly harvested, because then it is most aromatic.
- Wrapped in damp paper towels, it will keep in the fridge for a few days. Alternatively, it can simply be placed in a vase and placed in a shady spot in the kitchen.
- To extend the shelf life of lemon balm, it can be dried or frozen.
Tip: Whether you should dry or freeze the lemon balm depends entirely on the use. The aroma is better preserved when frozen, but dried it can still be used as a medicinal herb, for example as a bath additive or infusion.
Dry lemon balm
Like many other herbs, lemon balm can be dried to extend its useful life. Unfortunately, it loses its aroma, but can still be consumed as a tea. The easiest way is to tie the cut shoots into small bouquets and hang them upside down. Don't wash the lemon balm, just shake dirt or dust off the leaves. The place for drying should be dark, warm and dry. For example, drying rooms for laundry or a covered garden shed in summer are perfect. The drying process is complete when the leaves rustle when moved, ideally after about four days.
The leaves are now placed in airtight jars and stored in a dark and dry place. Dried lemon balm keeps for several months and is particularly suitable for use as a medicinal herb.
You can also speed up the drying process, for example by drying the coveted leaves in the oven at a low temperature below 40 °C. However, this procedure is less gentle and can lead to an even higher losslead aroma intensity.
Tip: For drying, the lemon balm harvest should definitely take place when the aroma is most intense. So it's best to harvest just before flowering on a sunny week morning. Rain and darkness also affect the taste.
Freeze Lemon Balm
If there is still some space in the freezer, you can freeze the lemon balm without any problems. The individual leaves are spread out on a baking sheet or board and placed in the freezer for half an hour. They can then be filled into cans or bags to save space and frozen further. This way the sheets don't stick together and can be used individually. You can also chop the leaves before freezing and put them in ice cube molds with a little water. They are ideal for flavoring drinks. Incidentally, a clear advantage compared to drying lemon balm is the lower loss of aroma when freezing.
Use lemon balm
Lemon balm should not only be given attention as a medicinal herb. Lemon balm is also used in the kitchen and can add an interesting, subtle note. In addition to the lemon balm tea, there are a few other lemon balm recipes. We give a few suggestions on how to use the lemon balm:
- Fish: Lemon balm goes well with fish. If it is slowly cooked in the oven, a bunch of lemon balm can be added, which will give off its aroma. Cut into small pieces and sprinkle fresh over the dish, the lemon balm tastes even more intense.
- Summer salads and dressings: Many dressings and salads are spiced up with lemon. Alternatively, this aroma can also be covered by the lemon balm. It also provides a fresh, summery treat.
- Jams and jellies: Lemon balm can be used as an additional flavor component in jams and jellies and gives the whole thing a fresh touch. You will find a wide variety of recipes with currants, cherry-vanilla or orange-ginger.
- Sirup: Lemon balm also brings a pleasantly fresh flavor to syrup. You can find out how to make lemon balm syrup yourself in our recipe:
- Mix 100 g chopped lemon balm leaves with 4 tablespoons sugar, let stand 4 hoursleave.
- Boil 300 g sugar with 600 ml water.
- Add the zest and juice of 2 organic lemons and the herbs, remove from the heat and let stand for 30 minutes.
- First filter through a fine sieve, then again through a kitchen towel.
- Reboil the filtered syrup until thick and pour into a bottle rinsed with boiling water.
- Sweets and desserts: Lemon balm is also being increasingly used in ice cream and sweet baked goods. A lemon balm ice cream with the herb as the main protagonist can be an exciting summertime dessert.
- Pesto and marinades: Herbs are the main players in pestos and marinades and can be the focus of taste here. Lemon balm is also ideal for this use.
Effect of lemon balm as a medicinal herb
Lemon balm has proven itself as a medicinal herb for centuries - and so successfully that it was named "Medicinal Plant of the Year 1988". It contains, among other things, essential oils, tannins and flavonoids. These are responsible for the calming, but also anti-inflammatory and antibacterial effect of lemon balm. You can also grate the lemon balm and apply it to the skin, but it is usually simply brewed as a tea. Lemon balm is also used as an infusion for inhalation. Either freshly harvested leaves from the garden or dried leaves can be used for this. The lemon balm tea has a beneficial effect and unfolds its positive effect on several types of complaints:
- Unrest, nervousness and stress
- General complaints in the gastrointestinal tract
- Sore throat and cough
- Inflammation in the oral cavity
- Herpes (external application)
Tip: Lemon balm can also help keep mosquitoes away, as the small insects don't like the scent at all. Crushed on the skin, the herb can keep the pests at bay or help with bites afterwards.
Is lemon balm poisonous?
Basically, lemon balm is not poisonous, but contains substances that help against sleep disorders and digestive problems, among other things. However, it should be avoided thatTaking lemon balm in large amounts and for long periods of time. Also, not too much lemon balm should be boiled in too little water to avoid too strong an effect.
The herb is not dangerous for pets. The lemon balm can also calm down rabbits and is not a problem for cats either.
Tip: Lemon balm leaves are also excellent as a bath additive and unfold their aroma and calming effect.
Cultivating lemon balm in your own garden is worthwhile both for gourmets and for use as a beneficial medicinal herb.