Lemon Balm in April: How to Harvest, Use & Enjoy It
There's a moment every April when I walk past the herb bed and through the gardenand catch it — that bright, clean lemon scent rising up before I've even looked down. Lemon balm. It's always the one that surprises me with how quickly it returns (and spreads throughout the garden!)
You'll see from the photo that it creeps everywhere - this patch is growing inamongst some Perrenial Cornflowers (Centaurea Montana) which you can just see the leaves off on the left hand side.
So,if you grow lemon balm, you'll know it needs little encouragement. By mid-April it's already lush, generous, and ready to be used. The question is: what do you do with it all?
When and how to harvest
April is the perfect time for your first harvest of the year. The leaves are young, tender, and at their most fragrant — before the plant puts its energy into flowering.
Cut stems just above a leaf node are just pull/nip a few leaves off, taking no more than a third of the plant at a time. This encourages bushy regrowth and keeps it productive all summer. Harvest in the morning after any dew has dried for the best scent and flavour.
In the kitchen
Lemon balm is underused in cooking, which is a shame but is probably down to it going a sludgy grey/black colour when high heat is applied — that said, it brings a gentle citrus note without any sharpness.
- Stir freshly chopped leaves into a green salad
- Add to a simple syrup for drizzling over cakes or stirring into drinks
- Blend into a herb butter with a little garlic and sea salt
- Tuck a few sprigs inside a roast chicken with thyme and lemon
As a herbal tea
This is where most people start with lemon balm — and for good reason. A handful of fresh leaves steeped in just-boiled water for five minutes makes a calming, gently lemony tea that's lovely in the evening.
It's traditionally used to ease anxiety and support sleep, and while we're not making medical claims here, there's something undeniably settling about a warm cup of something you grew yourself.
Around the home
Fresh lemon balm in a small vase on a windowsill scents a room beautifully. It's also wonderful dried — the fragrance mellows and sweetens, making it a lovely addition to a homemade pot pourri or a muslin sachet tucked into a drawer.
This is something we've been exploring a lot lately at Usk Valley Herbs — the way garden-grown herbs can fragrance a home naturally, without synthetic scents. More on that soon.
Drying & preserving
If you have more than you can use fresh, drying lemon balm is simple:
- Tie small bunches loosely with twine
- Hang upside down in a warm, dry spot with good airflow
- Leave for 1–2 weeks until completely dry and papery
- Strip leaves from stems and store in an airtight jar away from direct light
Dried lemon balm keeps well for up to a year and can be used in teas, cooking, and home fragrance blends.
A herb worth knowing better
Lemon balm is one of those quietly brilliant herbs that rewards you generously for very little effort. If it's growing well in your garden right now, consider this your sign to go and pick some.
