How to Harvest Lemon Balm
Lemon balm is a fragrant herb that has been used for centuries for medicinal and therapeutic reasons. It's widely believed to relieve ailments such as bloating, sleep disorders, tension headaches and menstrual irregularity. It is also a useful culinary herb, used fresh or dried, for fish, poultry, soups and relaxing teas.
- Difficulty:
- Easy
Instructions
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1
Gauge the growth. Lemon balm is best harvested early, when the leaves are tender and no flowers have appeared. Wait until the stalk is about 6 to 10 inches tall and several rows of leaves have developed.
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2
Study the stalk. Like most herbs, the leaves are most fragrant when the stalk is young. If the stalk feels tough or thick, the leaves will be tough. These leaves are still usable, but won't be as aromatic as leaves harvested earlier.
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3
Cut the stalk. Take cuttings above the first set of leaves or about 2 inches from the ground. Use well-sharpened scissors to prevent damage to the stalk.
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4
Arrange and tie the stalks. Keep the base of each cutting level with the others and secure the stalks loosely with strong ribbon or twine. If you're going to hang them for drying, place the twine above the first row of leaves.
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5
Store the stalks. If you plan on using them fresh, wrap them in dampened paper towels and place in a zip-top bag. You can dry lemon balm like other herbs, by hanging it upside down in a dark, cool, dry place, or by laying the leaves on a tray.
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1
Tips & Warnings
Lemon balm is a hardy, fast growing herb, which may produce several harvests per season. Cutting the stalk completely to the ground may prevent growth.
Some herb experts suggest that the tray drying method is best for lemon balm.
In optimal conditions, lemon balm grows like a weed. Over the course of two or three years, a few stalks can multiply exponentially and choke out other plants.
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References
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