Fresh lemon balm leaves can be tasty in salads, smoothies, and dishes, but you may want to dry some for longer-term storage. Thoroughly washing the lemon balm ensures that your herbs will be free of any dirt or insects from the garden. Line a paper towel or clean dish towel with the lemon balm and gently pat it dry with another sheet of paper towel or cloth. To dry the leaves, gather 5 or 6 stems together and tie them with kitchen string. Hang them in a warm, dark location for 1 to 3 weeks. You’ll know that the leaves are ready when they feel dry and brittle to the touch. After you take the leaves down from drying, untie them from their bundles. Remove the leaves from the stems, but keep them in large pieces to retain their flavor. Place them in an airtight jar or other container for storage. Avoid plastic bags for storing the leaves because they are prone to condensation that can damage the lemon balm. Store it in a cool, dark place. Whole dried plants retain their essence longer than crumbled or ground ones, so hold off on crumbling it up for tea or seasoning until you are ready to use it. Another way is to spread the lemon balm out on the tray of the dehydrator. You should have a thin layer of plants and leaves. To avoid overcrowding, leave a little space between the plants. You do not want thick layers or clusters as this will prevent the machine from drying effectively. Lemon balm is a tender herb and will do best on a low setting. Set the dehydrator’s temperature on its lowest setting 95 °F (35 °C) and allow it to dry for 12–18 hours. One more way is to freeze- fill each ice cube tray 2/3 full and top with cold water and should be good for a year.