Preserved whole lemons is a centuries-old tradition where salt and lemon juice mellow the bitterness and create highly addictive sweet, salty, and sour flavors heavy with savory citrus aromas.
Planting cover crops benefits your garden in many ways, beyond just soil improvement. Weed suppression, attracting pollinators, and nutrients for next season are some examples.
Lemons have captivated us for millennia with their bright yellow globes and sour juices, yet using the whole fruit is uncommon today. Preserved lemons boast their own virtues – its juice is tart and acidic with bright notes, while its fragrant oil lives in the peel, where the essence of the fruit is. Taken together, juice and peel offer a bright, aromatic, sweet-sour jolt of life and interest to any dish they touch.
Preserving whole lemons is a centuries-old tradition throughout India, North Africa, the Middle East, Turkey, and Iran where salt and extra lemon juice mellow the bitterness and create highly addictive sweet, salty, and sour flavors heavy with savory citrus aromas. Finely diced preserved lemons are ideal ingredients anywhere lemon juice is called for, and they are an excellent accompaniment to everything from grilled meat and fish to salads and marinades.
Once preserved, the lemons take on a completely different aspect, almost as if they were a different fruit with enhanced flavors.
It’s much easier than you might think! We’ll share the recipe first, then walk you through the process in photos.
A unique way to keep the flavor and aroma of fresh lemons for up to a year, ready to bring a bright lemony note to any dish.
Slice juicing lemons in half and juice well, discarding any seeds in juice.
Soften the preserving lemons by rolling them back and forth on a wooden cutting board. Quarter the lemons from the bottom down to within 1/4 inch of the top, open them up and sprinkle salt on the exposed pulp, then close back up.
Pack the salted lemon into a quart glass canning jar, pushing each lemon down with a wooden spoon. Sprinkle salt between each layer of lemon.
Top off with fresh-squeezed lemon juice, making sure that the lemons are covered but leaving an air space of about 1/4 to 1/2 inch before closing with lid.
Leave the lid slightly loose and place the jar in an overflow bowl to catch any lemon juice that seeps out during the preserving process.
Let the lemons ripen and preserve in a warm place for 30 days, turning the jar upside down once a day to distribute the salt and juice. Open the jar and add lemon juice if needed to keep lemons covered.
After 30 days, make sure lemons are covered with juice and store in the refrigerator for up to a year. The preserved lemons will be good for a year, and the leftover pickling juice will be good for another year.
Turn the jar upside down from time to time to redistribute the juice. Make sure that the lemons are covered by juice at all times.
If you notice a lemon has become exposed to air in the jar and has a white lacy substance clinging to it, this is a harmless byproduct of preserving and can be removed.
Pull out a lemon with a fork, slice off what is needed for your recipe and rinse under cold running water to reduce the saltiness. Return the unused portion to the jar.
The amount of salt you use is up to you, depending on your level of salty taste preference. The 1/2 cup listed in the ingredients is the minimum to keep the juice brined enough to preserve and protect the lemons, but you can add more if you like a saltier lemony flavor.
We have fallen in love with the beautifully bright hit of lemon scent and flavor these give with the minimum of salt, and we don’t rinse before use but adjust the amount of salt used in the recipe accordingly.
Adapted from Paula Wolfert’s The Food of Morocco
Start by making the fresh-squeezed lemon juice. Slice 5 lemons in half and juice them, then remove any seeds but keep the pulp.
Get more juice out of the lemons by rolling them back and forth on a wooden cutting board with the palm of your hand for about 20-30 seconds each, then slice in half.
Juice the lemons, removing any seeds but keeping the pulp. Set juice aside to use later.
Next, prepare the lemons for preserving by slicing from the bottom end to about 1/2 to 1/4 inch from the top or stem end. Do this twice to quarter the fruit.
Open each lemon for salting. The amount of salt depends on your taste preference. We found that we like the flavors especially well when 1/2 cup of salt is used for the recipe. This allows the preserving action to take place but doesn’t impart any extra salt to the flavors. We find that we don’t usually need to rinse the lemons before using them.
Lightly but evenly salt the interior of each lemon.
Pack the lemons into a quart glass canning jar, packing them down to make room for all 5 lemons. Add a light sprinkle of salt on top of each lemon in the jar.
Four normal-sized lemons will almost fill the jar, so you’ll need to pack the fifth lemon pretty well.
Using a combination of fingers and a wooden spoon, make sure the lemons have enough headspace for the juice to completely cover them.
Add the fresh-squeezed lemon juice, making sure that the lemons are completely covered.
Fresh lemons are springy, so you’ll usually need to pack them back down with a wooden spoon after adding the lemon juice.
Make sure the lemons are covered by juice, tighten the ring and cap loosely to allow for any expansion during the preserving process. Put the jar in a bowl to catch any overflow.
Now you wait! Invert the jar once daily to allow the juice and salt to trickle through the lemons, then set it back in the bowl.
After about a week, give the lemons a sniff test. You’ll notice the aroma starting to change from an overall sour lemon smell to overtones of sweet and almost fruity. It brings to mind the smell of a freshly opened Italian lemon soda – sweet, sour, and sparkling.
Let the jar sit out in a warm area for 30 days, then store in the refrigerator. The lemons will be good for up to a year, and the pickling juices will be good for another year. Once you taste them and start using them, they’ll be gone within a couple of months!
The rinds soften during the preserving process, allowing you to use the complete lemon – rind, pulp, and juice – in any recipe that calls for lemon zest or juice. We use a finely diced 1/4 inch slice of lemon when a recipe calls for a tablespoon of lemon juice. The preserved lemon adds a glorious citrus perfume with a very pleasing lemony punch that doesn’t disappear during cooking.
After we made our first batch and cooked our first lemon roasted chicken, we immediately made a second batch!
Historically, our soils were developed through the interaction of diverse plant and biology growth but much of this has been lost through large scale commercial agriculture becoming increasingly dependent on chemicals to feed the plants, instead of the soil and its organisms. This “trickle-down” effect has also affected home gardeners and small scale growers, and now we struggle to find ways to bring that plant diversity back to the garden.
Planting a multi-species cover crop in your garden will greatly stimulate the soil life and biology while suppressing weeds, interrupting disease cycles and even supply nutrients for next season’s crops.
We spend a significant amount of time teaching straightforward ways home gardeners can improve their soil, so we are often asked: “How can I manage pest and disease issues in my garden?” The simplest answer is: “Improve your soil.” Immediately followed by: “Plant a cover crop.”
The next question we hear is usually: “How will that help my pest and disease issues?”
Let’s take a closer look, and remember that a diverse cover crop mix can accomplish several of these at once.
We’ll start with a few of our customers’ gardens and let them tell you about their experiences in their own words! Then, we’ll explain how and why planting a cover crop in your garden this season will boost your soil’s fertility.
“Experimented in one of my six raised beds (4’W x 16’L) and was very happy with virtually no weeds. Plan to use this as a between plantings cover crop going forward!!”
– Skipper
“I needed a ground cover that would improve my really bad soil and offer the disappearing bees and pollinators a refreshment stand. As usual, Terroir filled the bill. I planted these seeds in several different locations and they sprouted and grew in every one of them – from crushed granite mixed with sandy soil to soil that had been covered for YEARS by heavy green plastic. Full sun, partial shade – it made no difference. They thrived.
And two days ago they started to bloom AND I saw three honey bees land on them. “
– Karen
“Germination was excellent. I have a beautiful cover crop that the bees are totally enjoying. This mix has been the easiest cover crop I have ever planted, no fuss, very little upkeep, just add a little moisture. It’s so magnificent I spend 5-10 minutes every day just enjoying it.”
– Linda
“I’ve grown vegetables in my 4 4’x12′ raised beds for over 25 year, renewing the soil annually with a layer of compost; yields had become just OK. Two autumns ago I planted the Cover Up Mix, turned it into the soil in spring, covered the beds with the usual compost; happily report last year’s yields were up appreciably. The garden was positively lush (an unusual state in our high desert environment with 2017’s prolonged high summer heat). So I planted your cover crop mix again last fall and am looking forward to this year’s results. Definitely recommend!”
– Kerry
“First time I’ve used a cover crop; planted 6 weeks ago in 1/2 of my garden because the other half was still producing. Easy to plant, grew quickly with great coverage. The best part is that everywhere the cover crop was planted there are NO WEEDS! Morning glory has been my biggest problem and I have none where I planted the cover crop. Seeing the comparison between the two halves has made me a believer… already re-ordered enough for the whole garden for next year, and plan on using it in my flower beds, too. Highly recommend!”
– Pamela
“Great germination, fast early growth and very thick. Really looking forward to better soil.”
– Victoria
“I love this! It is growing so healthy and lush. I love the great variety of plants in it. It will get turned in as a green manure day after tomorrow and I am so looking forward to reaping the benefits!”
– Donna
The best way to suppress weeds is with a highly competitive crop that quickly forms a canopy and shades weeds out. Summer annual cover crops like buckwheat and crimson clover form tight, dense canopies and will often outgrow many weeds. A diverse mixture of cover crops like our Garden Cover Up Mix – which includes both buckwheat and crimson clover – is much more weed-competitive than a single species.
Planted in late summer or early fall as part of our Garden Cover Up mix, cereal rye is one of the best weed-suppressing tools if your next crop in that bed will be a legume like beans, chickpeas, lentils, peas, or soybeans as it aggressively ties up nitrogen – leaving little for weeds to use.
The legumes don’t mind, as they just fix their own nitrogen.
If your next crop is nitrogen demanding like corn or green leafy vegetables, a fall legume like hairy vetch can be used to both produce nitrogen and suppress weeds. Vetch does make nitrogen, but when it is cut or frost-killed the nitrogen is a protein and must decompose before it is available to either crop or weeds.
Both rye and hairy vetch form a thick mulch when cut that helps suppress small-seeded weeds like Palmer amaranth – better known as pigweed – by starving them of sunlight after germination so they run out of energy. Both rye and vetch produce biochemical compounds that stunt weed growth, called allelopathy.
This is best accomplished with a diverse mix dominated by legumes like our Garden Cover Up Mix. Remember, mixtures are capable of fixing much more nitrogen in a more stable and plant-useable form than single-species cover crops alone.
As gardeners, this should be our very first priority.
As we have learned more about how soil organic matter is formed, we have come to realize the most important contributor to soil organic matter happens in the root zone through what is known as root exudates – biologically active compounds deposited into the soil through the roots – and not simply the aboveground plant growth as previously thought.
Therefore, the best and fastest way to dramatically improve your soil health and fertility is through significantly increasing root growth of a diversity of species and plant families, along with as much aboveground biomass as possible.
Diversity of plant families makes for a more nutritious diet for the soil organisms that build organic matter in the soil, as some species have root exudates high in sugar, others high in protein, others high in lipids, while others are high in minerals; when combined, it makes a more complex and balanced diet than a single cover crop can provide. In general, since the production of root exudates depend on the level of photosynthesis, the more biomass a plant produces, the higher the root exudates and the faster you build soil organic matter.
Inoculate your first planting with our mycorrhizal fungi – MycoGrow. Mycorrhizal fungi form mutually beneficial relationships with plant roots, extending their reach and monitoring nearby soil nutrients, feeding needed nutrients that are otherwise out of reach of the plant roots.
The soil proteins – called glomalin – produced by the mycorrhizal hyphae is the most persistent form of organic matter known and does wonders for the soil.
Hopefully, you have a much better understanding of why and how cover crops can make a big positive difference in your garden, no matter if you have a traditional row garden, raised beds, or large containers. If you have soil, cover crops will improve it!
We’ve watched the skepticism on people’s faces when we talk about the multiple benefits of using cover crops in their garden, but then when they try them, the skeptical looks turn to astonishment when they describe how much better their gardens performed.
Did this help you understand cover crops better? Do you know a gardening friend who could use this information in their garden?
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2019 Terroir Seeds | Underwood Gardens
2019 Terroir Seeds
Moroccan Preserved Lemons
Preserved whole lemons is a centuries-old tradition where salt and lemon juice mellow the bitterness and create highly addictive sweet, salty, and sour flavors heavy with savory citrus aromas.
Cover Crops Beat Garden Weeds
Planting cover crops benefits your garden in many ways, beyond just soil improvement. Weed suppression, attracting pollinators, and nutrients for next season are some examples.