Healthy eat­ing

Mak­ing the most of lemons

Go Gardening - - Contents -

Es­pe­cially in cooler cli­mates, there is of­ten a time of year when there are no ripe lemons on the tree, so it’s worth pre­serv­ing a win­ter abun­dance for later use:

1 Squeeze the juice and freeze

in ice cube trays, then store freeflow style in a con­tainer.

2 Zest lemons

avoid­ing the bit­ter pith, with a lemon zester, veg­etable peeler or fine grater and air dry thor­oughly in a warm spot be­fore stor­ing in an air­tight con­tainer to use when­ever lemon zest is re­quired.

3 Make jars of pre­served lemons.

They make won­der­ful gifts. Pre­served lemons im­part a deep com­plex lemony flavour to savoury dishes and I ab­so­lutely love us­ing them in easy Mediter­ranean style chicken and lamb dishes par­tic­u­larly. You can use pre­served lemons in just about any savoury dish that calls for fresh lemon or lemon zest.

Meryn Wake­lin is a natur­opath and nu­tri­tion con­sul­tant. www.heal­nat­u­rally.co.nz

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