Looking to preserve lemon balm from your garden? Check out this blog post for tips on how to do it!
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Introduction
Lemon balm (Melissa officinalis) is a lemon-scented herb in the mint family. It’s easy to grow and can be used in many different ways. You can use the leaves fresh or dried in teas, salads, and other dishes. You can also use them to make a lemon balm oil or lemon balm vinegar.
If you have a lemon balm plant, you can preserve the leaves by drying them or by making a oil or vinegar. Drying is the easiest way to preserve lemon balm. You can dry the leaves in a Food Dehydrator or in an oven set on the lowest setting. To make an oil or vinegar, you will need to infuse the leaves in a carrier oil or vinegar for several weeks.
What is Lemon Balm?
Lemon balm (Melissa officinalis) is a perennial herb from the mint family. It’s native to Europe, Central Asia, and Iran. The plant has white or pale pink flowers and emit a lemon scent when touched. The herb is used to flavor food and as a medicinal tea. It’s also a popular essential oil.
The Benefits of Lemon Balm
This humble herb, with its delicate lemon flavor, has many uses in the kitchen. It can be used to make tea, added to baked goods, used as a garnish, or even made into a fragrant oil. But did you know that lemon balm also has some impressive health benefits?
Lemon balm is part of the mint family and is related to other herbs such as basil, oregano, and thyme. It’s thought to have originated in Europe and Asia and has been used medicinally for centuries. Today, it’s still used in herbal teas and preparations and is said to offer a variety of health benefits.
Some of the most well-known benefits of lemon balm include its ability to soothe anxiety, ease insomnia, and relieve digestive issues. It’s also thought to boost cognitive function and memory. Additionally, lemon balm is known for its anti-inflammatory properties and is sometimes used topically to help heal wounds or calm skin conditions like eczema or cold sores.
How to Preserve Lemon Balm
There are several ways to preserve lemon balm, including drying, freezing, and making oil or vinegar.
Drying is the easiest method of preservation. Simply tie the lemon balm in bundles and hang it upside down in a dark, well-ventilated area. Once the leaves are completely dry, crumble them and store in an airtight container Dried lemon balm will retain its flavor for 6 to 12 months.
If you plan to use your lemon balm within a few weeks, freezing is a good option. Freezing preserves both the flavor and the nutritional value of lemon balm. To freeze, wash and dry the leaves, then chop them before placing in freezer-safe bags or containers. Frozen lemon balm will keep for up to 8 months.
Lemon balm oil and vinegar make excellent additions to salads, marinades, and other dishes. To make oil, fill a jar with fresh lemon balm leaves and cover with Olive Oil or another carrier oil such as almond oil. Steep for 2 to 4 weeks, then strain out the leaves and store the oil in a dark glass bottle. Lemon balm vinegar can be made using the same method; however, use white vinegar or cider vinegar in place of oil.
Tips for Preserving Lemon Balm
Lemon balm (Melissa officinalis), a member of the mint family, is a fragrant, lemony-tasting herb that’s easy to grow in the home garden. If you have more lemon balm than you can use, don’t throw it out—preserve it for later use in culinary and medicinal preparations. Here are some tips for preserving lemon balm.
Drying is the simplest way to preserve lemon balm. Hang small bundles of lemon balm upside down in a dark, dry, and well-ventilated location. Or, lay lemon balm leaves on a dehydrator tray and dry at 115 degrees Fahrenheit until crispy (about four hours). Store dried lemon balm in an airtight container away from light and moisture. Dried lemon balm will retain its flavor for about one year.
Lemon balm can also be frozen. To freeze whole leaves, spread them out on a baking sheet and place in the freezer until frozen solid. Then transfer to an airtight freezer bag or container. To freeze chopped lemon balm, first blanch the leaves by boiling them in water for two minutes. Drain and immediately plunge into ice water to stop the cooking process. Pat dry with paper towels and then chop as desired. Freeze chopped lemon balm in an Airtight container for up to one year.
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How to Use Lemon Balm
There are many ways to use lemon balm. You can add it to your favorite recipes or use it as a decoration.
You can also dry lemon balm and use it as a tea. To dry lemon balm, place the leaves in a food dehydrator or dry them in a warm oven. Once the leaves are dry, crumble them and store them in an airtight container When you are ready to use the lemon balm, steep one teaspoon of the leaves in hot water for five minutes.
Lemon balm can also be used to make a lemon balm tincture. To make a tincture, fill a jar with fresh lemon balm leaves and cover the leaves with vodka or another type of alcohol. Seal the jar and let it sit for two weeks in a cool, dark place. After two weeks, strain the liquid into another container and discard the leaves. Store the tincture in a cool, dark place.
Recipes with Lemon Balm
Lemon balm (Melissa officinalis) is a perennial herb from the mint family. It’s easy to grow and has a wide range of uses, from culinary to medicinal. Lemon balm is often used to make teas and is a popular ingredient in many recipes.
If you have an abundance of lemon balm, you may be wondering how to preserve it so you can enjoy it all year round. Here are some tips on how to preserve lemon balm:
-Drying: Lemon balm can be easily dried by hanging it upside down in a dark, cool place. Once the leaves are dry, they can be stored in an airtight container for up to six months.
-Freezing: Fresh lemon balm leaves can be frozen whole or chopped. To frozen chopped leaves, place them on a baking sheet and freeze for about an hour. Once they are frozen, transfer them to a freezer-safe container. Frozen lemon balm will keep for up to six months.
-Making Infused Oil: Infused oils are a great way to preserve the flavor of lemon balm (or any herb). To make infused oil, simply combine 1 cup of olive oil with 1/2 cup of lemon balm leaves (chopped). Place the mixture in a saucepan over low heat and simmer for about 30 minutes. Strain the oil and store it in a dark glass bottle. Infused oil will keep for up to six months.
FAQs about Lemon Balm
Q: Is lemon balm an annual or perennial plant?
A: Lemon balm is technically a short-lived perennial, meaning that it will come back year after year for 2-3 years before it needs to be replaced. However, in many warmer climates lemon balm may act more like an annual and only last one season.
Q: How big does lemon balm get?
A: Left unchecked, lemon balm can quickly become a very large plant. It can easily reach 3-4 feet in height and just as wide. However, most people prefer to keep it trimmed back to a more manageable size of 2-3 feet.
Q: How do you prune lemon balm?
A: Lemon balm can be pruned back quite severely without harming the plant. In fact, many people find that regular pruning is necessary to keep the plant from getting out of control. To prune, simply cut the stems back to the desired height using sharp shears or a knife.
Conclusion
In conclusion, lemon balm is a delicate herb that should be handled with care. If you want to preserve it for later use, the best way to do so is by drying it or freezing it.
