Organically grown at KoruKai Herb Farm, New Zealand, without the use of pesticides, herbicides, or other agrochemicals.
Lemon Balm is a fragrant perennial herb from the mint family, treasured for its fresh lemon-scented leaves and wide range of culinary and medicinal uses. It makes a delicious herbal tea and is one of our favourite herbs on the farm. Its abundant nectar also makes it highly attractive to bees and other beneficial pollinators.
Above: Mid summer and Lemon Balm (in foreground) is ready for another harvest at KoruKai Herb Farm.
Medicinal Uses*
Lemon Balm is highly aromatic with a pleasant lemony flavour and a long history of use in herbal medicine. It has antiviral and antimicrobial properties and is a natural source of vitamin C. Traditionally, it is used to help treat cold sores, fever blisters, and support the body in fighting infections.
Lemon Balm is also valued as a calming nervine herb. It can help reduce nervous tension, relieve agitation, and support relaxation. Gentle yet uplifting, it soothes both body and spirit. In Europe, it has long been used to ease anxiety, reduce stress, and support restful sleep, making it a favourite herb for insomnia and nervous exhaustion.
Growing Instructions
Lemon Balm grows well in full sun to partial shade and thrives in fertile, well-drained soil with good moisture. While adaptable, it performs best in a garden bed where the soil stays evenly moist, as pots can dry out quickly in summer.
When your plant arrives, pot it into a medium-sized container and keep it well watered for the first 1–2 weeks. Once new spring growth emerges (usually September/October), transplant it into its permanent place in the garden. Space plants about 30 cm apart.
Lemon Balm grows quickly once established, forming a dense clump that helps suppress weeds. Mulch well after planting to retain moisture and encourage healthy growth. It can remain in the same spot for many years and is hardy enough for colder regions of New Zealand.
The plant dies back in winter. In May, cut it back and apply compost and mulch to protect the roots from frost. Autumn leaves or straw make excellent mulch, and fresh growth will push through in spring.
Harvesting
We harvest Lemon Balm when the plants begin to flower, as this is when the volatile oils and medicinal qualities are at their peak. At KoruKai Herb Farm in Banks Peninsula, our first harvest is usually in November or December.
Harvest during warm, dry weather when the plants are clean and vibrant. Using a harvesting knife or secateurs, cut the plant back, leaving about 15 cm of green growth so it can regenerate. New shoots will branch from the nearest leaf nodes below the cut. In a good season, Lemon Balm can provide three to four harvests. After harvesting, give the plants a deep soak to encourage faster regrowth.
Processing and Drying
Lemon Balm can be delicate to dry, as it easily loses its aroma and important medicinal constituents if overheated or exposed to too much light. The key is gentle drying with good airflow and minimal light exposure to preserve both colour and quality.
Lay stems and leaves in a single layer on drying trays and dry at 25°C for the first 24 hours. Then increase the temperature gradually to no more than 35°C until fully dry. The leaves should be crisp while the stems may remain slightly pliable. This is the ideal stage to strip the leaves from the stems. Proper drying preserves Lemon Balm’s beautiful green colour, fresh aroma, and medicinal potency.
Herbal Preparations*
Lemon Balm leaves can be used in teas, tinctures, cordials, and refreshing iced teas during summer. Their gentle lemon flavour blends beautifully with many other herbs, as well as black and green teas.
The leaves can also be infused into a carrier oil and made into lip balms, salves, and ointments for external use, especially for soothing and supporting the skin.
*This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease.
