Healthy Food Database
Preserved lemon is such an asset in the kitchen. It adds a blast of flavour to vegetables and slow cooked meats and a little goes a very long way. To make preserved lemons, the lemons are cut into wedges with salt rubbed into it's skin. The wedges are then stored in jars in lemon juice for about 6 weeks until the salt and lemon breaks through the fibre of the lemon peel making it soft.
Use the skin and not the flesh of the lemon when cooking.
Preserved lemons can be bought in jars near the other pickles and condiments or you can
make your own.
Category: Condiment
In Season:
all year
To Buy:
Buy in jars or make your own
To Store:
Once opened store in the fridge
Tips & Tricks:
Cut into small slivers and add to stuffing for chicken. Roast veggies are delicious with preserved lemon. Use in rice or quinoa pilafs
Cooking Tips:
Nutrition per Per serve:
Amines:
No information available
Salicylates:
No information available
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
Natures Best Belfield
Address: 29 Burwood Rd Belfield
Call us: 9642 5613
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Sunday
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