Last Updated on June 1, 2025 by Nico
Lemon balm is a wonderful herb that helps with anxiety, sleep, and even cognition. Here is how to make lemon balm tincture using only two simple ingredients.
Lemon balm is a staple in our herb garden. I use the fresh leaves for tea in the summertime and dry a bundle of the plant to make a lemon balm tincture for wintertime. I like to tincture lemon balm because it makes it super easy to preserve the beneficial compounds and oils in the plant so that we can enjoy them all year. It’s a great one to add to your other tinctures and herbal extracts!
Lemon balm (scientifically known as melissa officinalis) is a member of the mint family. It has been used for centuries in herbal medicine to reduce stress, improve sleep, alleviate anxiety, and more.
It has a lemony-mint scent and grows like a weed in most climates. It’s a perennial herb, so you only need to plant it once and it should come up year after year. Lemon balm is also loved by pollinators like the wonderful honey bee and lots of butterflies. It’s a valuable companion plant for vegetable gardens (just make sure to keep it in a container so it doesn’t run wild!
Benefits of lemon balm
Helps to reduce stress and anxiety – Lemon balm contains compounds like rosmarinic acid and flavonoids that help to reduce anxiety. The herb has a calming effect on the nervous system and can help to reduce stress.
Improves sleep – Lemon balm is often used to improve sleep quality and alleviate insomnia due to its calming effects. Consuming lemon balm tincture before bedtime can help you to fall asleep faster.
Supports cognitive function – Some research suggests that lemon balm can enhance cognitive function and memory through the antioxidant compounds it contains, like rosmarinic acid and flavonoids. Antioxidants help protect our neurons from oxidative stress, which is a key factor in our mental decline.
Supports digestive health – Lemon balm has been traditionally used to support the digestive system and help relieve gastrointestinal discomfort. It can help to reduce gas, bloating, and indigestion by relaxing the digestive tract.
Antiviral properties – Lemon balm is packed with antiviral properties that help fight against a range of viruses, including herpes simplex virus and cold sores.
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Foraging lemon balm
The best time to harvest fresh lemon balm is in the mid-morning after the dew has evaporated but before the mid-day sun hits the leaves. This will ensure that the maximum amount of lemon balm’s nourishing essential oils are in the leaves when you harvest them. This lemon balm oil is what we will extract when we tincture the plant so you want it to be as nutrient-rich as possible.
This is a good rule of thumb for most plants. In order to get the most nutrients from herbs and flowers, you want the volatile oils to be at their peak and this happens before the midday sun hits them
Folk method
I like to use the folk method when making tinctures. This means that I simply add plant material to a jar and cover it with alcohol, instead of weighing or measuring my supplies. This makes tincturing simple and straightforward but if you plan to sell your tinctures, it’s best to weigh out your plants and alcohol to make sure each batch has equivalent nutrients.
How to make lemon balm tincture
Tools
A glass jar with a tight-fitting lid – I use a glass mason jar with parchment paper between the metal lid and tincture or extract to prevent the alcohol from corroding the metal.
Small amber glass bottles with dropper tops – I like these
A fine mesh sieve, cheesecloth, or coffee filter
A small funnel
A knife, food processor, or mortor and pestle – for chopping up fresh lemon balm
Supplies
Fresh or dried lemon balm
80-proof organic alcohol (or 40% alcohol) – I usually use 80-proof vodka. If you want to avoid alcohol, you can swap out the alcohol for store-bought apple cider vinegar or food-grade glycerin. I buy this bulk raw apple cider vinegar. If you’re using fresh lemon balm, consider using a high-proof alcohol, which will be more effective at preventing spoilage from the water content in the plant.
For complete measurements, see the printable recipe card below.
Instructions
If you’re using fresh lemon balm, wash the leaves and remove them from the stems. Pat them dry or leave them to dry overnight so all of the excess water is gone.
Use a knife, mortor and pestle, or a food processor (if you’re doing a big batch) to chop up the fresh plant material. We do this to maximise how much of the plant will be exposed to the alcohol.
Add enough fresh herbs to fill the jar ¾ of the way full. If you are using dried herbs, fill the jar ⅓ of the way full. Filling the jar only ⅓ full will ensure there’s enough space for the leaves to expand as they absorb the alcohol.
Next, fully submerge the lemon balm in alcohol.
Add a lid and date and label it so you know what it is and when you made it. If you’re using a metal lid, add a piece of parchment paper between the lid and the alcohol to prevent the metal from corroding. Give the jar a good shake to make sure everything is fully submerged.
Leave the jar to sit in a cool, dark place away from direct sunlight for 6-8 weeks. Aim to give the jar a shake every few days to ensure the leaves remain fully covered in alcohol.
If you used dried lemon balm, you may need to top the jar up with alcohol after a day or so as the plant material absorbs it.
After 6-8 weeks, strain off the lemon balm using cheesecloth or a fine mesh strainer. Make sure to fully remove all of the plant material to prevent the tincture from going bad more quickly. I have found that it’s easiest to fully strain off dry lemon balm using cheesecloth doubled over. You can also use a coffee filter but it’ll take a longer time.
Use a small funnel to pour the lemon balm extract into the amber glass dropper bottle.
Make sure to date and label your bottle so you know what it is! Store the herbal tincture cool, dark place, away from direct sunlight.
I hope this recipe gives you confidence to try making your own lemon balm tincture! If you do, let me know in the comments.
How long does lemon balm tincture last?
Like other herbal remedies that are alcohol-based, this tincture will last a long time if stored properly. It should last about 2-3 years if stored in a dark, cool place. Make sure to strain off all of the plant material from the tincture before bottling it. If you don’t the tincture will expire more quickly.
How much lemon balm tincture to take?
The most common dosage is ½ – 1 teaspoon once or twice a day. This is about 30-60 drops from a dropper bottle. You can start by taking a small amount and work your way up.
How to use lemon balm tincture
Directly – You can add the dosage under your tongue for the quickest absorption. Hold it there for 30 seconds and then swallow.
Diluted – You can dilute the tincture in a glass of water or cup of tea if you don’t like the taste. I like to add my dose to a cup of lemon balm tea for added nutrition!
How to make this without alcohol
You can simply swap the alcohol for store-bought apple cider vinegar or food-grade glycerin. Vinegar and glycerin aren’t as good as alcohol at extracting the beneficial compounds or preserving them. I like to consume vinegar-based extracts within about 6 months and glycerin-based alcohol-free extracts within a year.
Disclaimer – For those using thyroid medications – some studies seem to indicate that lemon balm can decrease how well the thyroid hormone works in the body. I’m not a medical professional and do not intend to offer medical or health advice in any content I create. I offer information for educational purposes and, as always, get your physician’s advice or the advice of your health care provider before trying a new herbal remedy. There are always possible unintended consequences of trying a new herbal remedy such as an allergic reaction, impact on existing health conditions, or unexpected side effects like interactions with other medication.
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How To Make Lemon Balm Tincture (Soothing Recipe)
Equipment
- A glass jar with a tight-fitting lid – I use a glass mason jar with parchment paper between the metal lid and tincture or extract to prevent the alcohol from corroding the metal.
- Small amber glass bottles with dropper tops
- A fine mesh sieve, cheesecloth, or coffee filter
- A small funnel
- A knife, food processor, or mortor and pestle – for chopping up fresh lemon balm
Materials
- Fresh or dried lemon balm
- 80- proof organic alcohol or 40% alcohol – I usually use 80-proof vodka. If you want to avoid alcohol, you can swap out the alcohol for store-bought apple cider vinegar or food-grade glycerin. If you’re using fresh lemon balm, consider using a high-proof alcohol, which will be more effective at preventing spoilage from the water content in the plant.
Instructions
- If you’re using fresh lemon balm, wash the leaves and remove them from the stems. Pat them dry or leave them to dry overnight so all of the excess water is gone.
- Use a knife, mortor and pestle, or a food processor (if you’re doing a big batch) to chop up the fresh plant material. We do this to maximise how much of the plant will be exposed to the alcohol.
- Add enough fresh herbs to fill the jar ¾ of the way full. If you are using dried herbs, fill the jar ⅓ of the way full. Filling the jar only ⅓ full will ensure there’s enough space for the leaves to expand as they absorb the alcohol.
- Next, fully submerge the lemon balm in alcohol.
- Add a lid and date and label it so you know what it is and when you made it. If you’re using a metal lid, add a piece of parchment paper between the lid and the alcohol to prevent the metal from corroding. Give the jar a good shake to make sure everything is fully submerged.
- Leave the jar to sit in a cool, dark place away from direct sunlight for 6-8 weeks. Aim to give the jar a shake every few days to ensure the leaves remain fully covered in alcohol.
- If you used dried lemon balm, you may need to top the jar up with alcohol after a day or so as the plant material absorbs it.
- After 6-8 weeks, strain off the lemon balm using cheesecloth or a fine mesh strainer. Make sure to fully remove all of the plant material to prevent the tincture from going bad more quickly. I have found that it’s easiest to fully strain off dry lemon balm using cheesecloth doubled over. You can also use a coffee filter but it’ll take a longer time.
- Use a small funnel to pour the lemon balm extract into the amber glass dropper bottle.
- Make sure to date and label your bottle so you know what it is! Store the herbal tincture cool, dark place, away from direct sunlight.
- I hope this recipe gives you confidence to try making your own lemon balm tincture! If you do, let me know in the comments.
I started my lemon balm inside in those starter little containers! I watered them until they bloomed and planted then outside !
Lovely.. did they come up again this spring? I’m trying again this spring!
Hi, I have a 2 and 7 year old and would like to use this on them for sleeping aid. Have you made this with glycerin? Or would you put it on their feet for absorption.
I haven’t made this with glycerin before but normally you’d use the same method as you do with alcohol. To avoid using alcohol you could also make a strong infusion by filling 1/3 – 1/2 of a glass jar with dried lemon balm leaves and covering them with water. Let them sit for 12-24 hours on the countertop to steep and then strain the liquid off. The infusion won’t last like a tincture and won’t include the same degree of medicinal benefits but it still can be quite helpful for sleep. If you store it in the fridge and then warm up enough for a small cup of tea nightly, it should last a week or so.