Dry or freeze lemon balm

Here the aroma says goodbye, never to be seen again

The traditional method of preserving plants by means of dry in the air, leads to the almost complete loss of the aroma of lemon balm. Since the taste is based on the high content of essential oils, these evaporate over the course of the 14-day period. The same applies if lemon balm is in the oven or dehydrator durable is made.

You will no longer conjure up a refreshing tea from dried lemon balm. The leaves are also no longer suitable for seasoning hot and cold dishes. The balm has not lost its healing power. The herbal plant is still recommended for the production of ointments or as an infusion to inhale when coughing.

This is how freezing preserves the aroma

If lemon balm is frozen, the growth of the microorganisms within the plant tissue is almost stopped. The slower aging of the herbs is not only associated with a long shelf life, but also with the greatest possible preservation of the taste. These approaches have proven effective:

• fresh harvested Spread the leaves out on a plate and pre-freeze
• Transfer into bags or cans when frozen
• Alternatively, place chopped lemon balm leaves in the compartments of an ice cube tray
• fill up with water and freeze

Freezing as single leaves or in cubes has the advantage that the lemon balm is added in portions from the freezer to the food or drink. Intermittent thawing is not necessary, so that the bouquet cannot be lost here either.

Tips & Tricks

The aroma content of lemon balm is at its highest level shortly before flowering in the morning hours. If you plan to continue processing immediately after the harvest, only a minimal amount will be lost. In the ecologically managed hobby garden, washing is only necessary for heavily soiled plants. If it can be dispensed with, this measure also contributes to the preservation of the valuable ingredients.

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