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How do I Harvest Lemon Balm & Use it for Tea?

A member of the mint family, Melissa Officinalis, or lemon balm, is a perennial that grows up to two feet tall. Lemon balm resembles mint in many ways; its bright green, slightly rippled leaves can be harvested and dried for use as tea.
  1. Harvesting

    • Lemon balm leaves can be taken right off the plant to use in tea. Cut a branch off near the base of the plant. Gently pull each leaf off the stem and set aside. Whole fresh leaves can be frozen for later use.


    • Cut several branches off near the base of the plant, tie them together and hang them in a breezy warm place to dry. Pick leaves off and discard branches. Dry leaves can be kept indefinitely in tightly closed containers.

    Tea Time

    • Lemon balm tea needs no extra lemon flavoring.

      Place several fresh or dried leaves in the bottom of a clean teapot. Add boiling water and steep for five minutes. Strain out leaves, add honey to taste and serve. For iced tea, allow to cool slightly then pour over ice in tall glasses.