Drying lemon balm leaves for tea is one of the easiest and most rewarding ways to preserve this fragrant herb. Whether you’re growing it in your backyard or picking up a bunch from the local farmer’s market, learning how to dry and store lemon balm means you’ll always have a calming cup within reach. In this article, you’ll discover our favorite harvesting tips, simple drying methods, and a few creative ways to enjoy your homemade lemon balm tea. Let’s walk through how we make this herbal routine feel like a joy, not a chore.
Looking for more ways to enjoy natural wellness? Check out our refreshing Pumpkin Seed Tea recipe that’s already become a household favorite.
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Why We Love Drying Lemon Balm Leaves for Tea
From Austin Bookstore Café to Santa Fe’s Kitchen Table
We’re Mary and Andre Whitmore, and our journey with lemon balm began long before we had a garden of our own. Back in Austin, we’d spend weekends sipping tea at our favorite bookstore café. That’s where we first tried lemon balm light, citrusy, with a scent that stopped us in our tracks. Years later in Santa Fe, it became a staple in our garden. Now, drying lemon balm leaves for tea is more than just a step in our kitchen routine. It’s part of our family rhythm.
On summer mornings, we head outside with our son Liam and our pup Coco to snip lemon balm before the heat sets in. Then, at the kitchen table, we sort leaves while chatting about the day. It’s quiet, it’s simple, and it connects us. Even when life feels chaotic, this little ritual slows things down.
Drying lemon balm leaves for tea, helps us preserve that moment, and the lemon balm’s soothing power for the rest of the year. And when we brew it on cold evenings or busy weeknights, it brings back warmth and calm in every sip.
Fresh or Dried? What We’ve Learned
We’ve brewed lemon balm tea both ways, fresh and dried. Fresh lemon balm works well, especially during summer when the plant grows fast and full. But once we started drying lemon balm leaves for tea, we noticed a major shift. The flavor became deeper, more concentrated, and richer. Drying lemon balm leaves for tea doesn’t just intensify the taste, it simplifies the entire process. There’s no need to harvest on the spot, wash, or prep. It’s already done, stored, and ready whenever you need it.
For us as busy parents, that’s a big win. Drying lemon balm leaves for tea means we can grab a jar, boil water, and relax, no garden tools required.
On school nights or long workdays, it gives us a little ritual of calm. That’s why we dry in batches and keep labeled jars in our pantry. Whether we’re winding down after dinner or chasing Liam and Coco around the house, having dried lemon balm on hand helps us stay grounded. It’s a small act that brings comfort and it always fits into our day.
How to Harvest Lemon Balm for Drying the Right Way
When and How to Pick Lemon Balm Leaves
When it comes to drying lemon balm leaves for tea, timing your harvest makes all the difference. The best time to pick lemon balm is early in the morning, once the dew has evaporated but before the sun climbs too high. At that hour, the essential oils in the leaves are strongest, giving your tea the richest flavor and aroma. We’ve found those quiet garden mornings not only boost the herb’s potency but also offer a calming start to the day.
Before lemon balm begins to flower, we snip stems about two inches above the base using sharp scissors or pruning shears. Once the plant blooms, it puts less energy into its leaves, which means weaker flavor for your tea. Harvesting before bloom ensures you capture the full strength of the plant. And always leave at least a third of the plant untouched, this keeps it healthy for future cuttings and encourages regrowth.
We mix mature leaves for their deep citrus notes with younger ones for brightness. Once we’ve picked what we need, we gently place the leaves in a clean basket or bowl and head inside, with our pup Coco usually trotting close behind. This thoughtful gathering process is the first essential step in drying lemon balm leaves for tea the right way.
Prepping Lemon Balm in the Kitchen
Once indoors, prepping your lemon balm properly is key to effective drying. We spread the stems over a clean towel on the counter. If they’re from our own untreated garden, we often skip the rinse. But when needed, a quick rinse under cool water removes dust or insects. Then we allow the leaves to air-dry on the towel for about an hour.
Sorting is part of the ritual. Any yellowed, bruised, or wilted leaves are removed right away. Only the freshest, healthiest green leaves move forward. This extra care helps ensure that the flavor stays clean and vibrant once you’re drying lemon balm leaves for tea. It only takes 15 minutes, but it makes all the difference.
This part of the process is also one of Liam’s favorites. He’ll count the stems or help us arrange them, turning the task into a fun family activity. From garden to kitchen, it’s a slow and satisfying tradition that sets the tone for everything that comes next.
Easy and Fast Methods for Drying Lemon Balm Leaves for Tea at Home
Using Quick Drying Techniques That Work
Drying lemon balm leaves for tea at home is easier than you might think. If you’re after maximum flavor and minimal effort, a dehydrator is your best friend. Set it between 95°F and 105°F, lay leaves in a single layer, and let them dry for 8 to 12 hours. Once they’re crisp, store them in airtight glass jars labeled with the date.
No dehydrator? Try air-drying instead. Tie 5 or 6 stems together, hang them in a dry, well-ventilated room, and wait 1 to 2 weeks. The leaves become papery and crumble easily when ready.
For quicker results, oven drying works well. Preheat to the lowest setting (around 170°F), spread the leaves on a parchment-lined tray, and dry for 2 to 3 hours, checking every 30 minutes to prevent browning.
In a serious rush, microwave drying is fast. Place small batches between two paper towels and heat for 30 to 60 seconds. It’s convenient, though some flavor may be lost.
Here’s a simple comparison to guide you:
| Method | Time | Temperature | Pros |
|---|---|---|---|
| Dehydrator | 8–12 hrs | 95–105°F | Retains aroma, low effort |
| Air-Dry | 7–14 days | Room temp | No equipment, very gentle |
| Oven Dry | 2–3 hrs | 170–180°F | Fast, but risk of over-drying |
| Microwave | 30–60 sec | High | Instant, small batches only |
Storing Lemon Balm Properly for Year-Round Use
Once your lemon balm is completely dry, proper storage ensures you keep its flavor and calming benefits for months. Use airtight glass jars with secure lids and store them in a cool, dark place away from sunlight. Always dry containers fully before reuse to prevent mold or flavor loss. We also label each jar with the drying method and date, which helps rotate older batches and track quality. Properly stored lemon balm lasts between 6 to 12 months. Crush the leaves only when ready to brew for the best flavor. With smart drying and storage, you’ll always have tea on hand for those moments when you need calm and comfort.
Tip: Crush the leaves only when you’re ready to brew. Keeping them whole retains more flavor and aroma.
With these drying and storage methods, you’ll have delicious herbal tea ready for any moment life throws your way. It’s a small act of preparation that delivers comfort and calm all year round.
Lemon Balm Tea Recipe Using Dried Leaves
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Drying Lemon Balm Leaves for Tea – A Simple Guide to Homemade Herbal Bliss
- Total Time: 9 mins
- Yield: 1 cup 1x
- Diet: Vegan
Description
A calming herbal tea made from dried lemon balm leaves, perfect for relaxation and promoting sleep.
Ingredients
- 1 tablespoon dried lemon balm leaves
- 1 cup filtered water
- Optional: honey, lemon zest, mint, or chamomile
Instructions
- Heat the water to just under boiling, around 200°F.
- Place the dried lemon balm leaves in a tea infuser or teapot.
- Pour the hot water over the leaves.
- Cover and let the tea steep for 5–7 minutes.
- Remove the infuser or strain the leaves.
- Add honey or other optional ingredients to taste.
- Serve warm or chilled over ice.
Notes
Use whole dried leaves and crush them only when ready to brew for maximum flavor.
You can combine lemon balm with other herbs like mint or chamomile for variety.
Adjust steeping time for a stronger or milder brew.
- Prep Time: 2 mins
- Cook Time: 7 mins
- Category: Tea
- Method: Steeping
- Cuisine: Herbal
Nutrition
- Serving Size: 1 cup
- Calories: 2
- Sugar: 0g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
After drying lemon balm leaves for tea, you’re just one step away from enjoying a soothing, homemade herbal infusion. Using dried leaves not only intensifies the flavor but also preserves the plant’s calming properties.
Ingredients and Tools You’ll Need
- 1 tablespoon dried lemon balm leaves
- 1 cup filtered water
- Teapot or infuser
- Optional: honey, lemon zest, dried chamomile
Step-by-Step Instructions
- Bring the water to a near boil (around 200°F).
- Add dried lemon balm to your teapot or tea infuser.
- Pour the hot water over the leaves.
- Cover and steep for 5–7 minutes.
- Strain and sweeten to taste with honey or lemon.
This yields a light, soothing tea with a lemony-mint aroma. You can serve it warm or chilled over ice.
Conclusion
Drying lemon balm leaves for tea is more than just a way to preserve herbs, it’s a rhythm that brings calm to busy days. For us, it’s a shared routine between garden, kitchen, and family life. Whether you use a dehydrator, hang them in your laundry room, or toss a few in the oven, each method carries its own charm. You don’t need fancy equipment, just a little care and time.
With dried lemon balm in your pantry, you’ll have a natural stress reliever ready any time. It’s a quiet ritual that brings comfort and one that fits into any lifestyle. So grab your clippers, dry a few stems, and sip your way into something soothing.
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Frequently Asked Questions
How to dry lemon balm leaves to make tea?
There are several simple methods for drying lemon balm leaves for tea, depending on your time and tools. A dehydrator works best for preserving flavor. Just set it to 95–105°F and let the leaves dry for 8 to 12 hours. It’s efficient and reliable. If you prefer a hands-off, traditional method, air-drying is also great. Tie stems together and hang them in a cool, dry room for 7 to 14 days. For faster results, oven drying at 170–180°F takes about 2 to 3 hours. And when you’re really short on time, microwave drying small batches can work in under a minute. No matter the method, the key to drying lemon balm leaves for tea is watching for crisp, crumbly texture that’s when you know they’re ready to store. With the right approach, drying lemon balm leaves for tea becomes a simple and rewarding process that fits your routine.
Can you make tea from fresh lemon balm leaves?
Yes, you can. Fresh lemon balm makes a light, refreshing tea. Just rinse the leaves, then steep about 15–20 in hot water for 5 to 10 minutes. The flavor is milder than dried lemon balm, but still calming and pleasant. Use fresh leaves the same day you harvest for the best results.
Is lemon balm tea better dried or fresh?
Both have their benefits. Dried lemon balm is more concentrated, convenient, and long-lasting. It’s our go-to for consistent flavor and easy use. Fresh lemon balm has a bright and grassy note that’s great when the plant is thriving. We recommend using fresh in spring and early summer, and dried during cooler months or when time is short.
How to harvest lemon balm leaves for tea?
Harvest in the morning when the oils are strongest. Clip stems before the plant flowers, about 2 inches above a growth node. Don’t remove more than two-thirds of the plant at once. Gently rinse if needed, pat dry, and proceed to drying. Choose healthy, green leaves for the best tea quality.