February-March is when we pick and enjoy our fresh giant meyer Improved Lemons and pickle them for the rest of the year.

I always preserve both sliced lemons and lemons cut into wedges, so that I have the type I need for different dishes. I add the preserved lemons to marinades for chicken that's to be simmered and so on. The syrup can be used for dressings and quick pickles! Both the lemons and syrup can be used as very refreshing, delicious seasoning ingredients in all sorts of ways - these salted lemon slices are useful.You can preserve the lemons in salt only, but if you add just a little sugar, the salty taste will become milder. The lemons are kept at room temperature as they mature (about 2 weeks to a month), but when the weather is hot it's best to keep them in the refrigerator afterwards. During the winter you can keep them in a cool dark place. Recipe by Heartful Kitchen Rei

Tomato lemon marmelade, fresh and tangy . Picked at the peak of tomato sweetness, preserved safely with the acid of lemons and sugar and a five minute waterbath. We use it year round on cheeseburgers, with cheese and crackers, on french bread as luncheon, on omelettes and in scrambled eggs, on french fries and hot dogs instead of ketchup. Use a teaspoon when you need a slice of tomato.

Here is a three hundred year old method of making marmelade from bitter oranges, using the whole unpeeled citrus fruit. Meyer lemons are a type of bitter orange as well. Each whole Meyer lemon will make a delicious 3/4 cup carmelized marmelade, more orange flavored than lemon, and, nothing wasted.#CA2025

Lemon curd is made with fresh eggs, fresh lemons and ghee made from unsalted butter, and fresh agave nectar as sugar substitute. It can be kept for a year in the freezer, till the next lemon harvest.We make it in small jars, 1 cup size. Once opened, it stays fresh in the fridge for 2 weeks if using butter, 4 weeks if using ghee, therefore the small jars.

Meyer lemons are the miraculous marriage of a tart, bright lemon and a lovely, sweet mandarin orange. Unfortunately, Meyer lemons are scarce where I live. This technique is ideal for preserving these lemons until I can find them again.

We grow Meyer lemons: they are big, juicy, tasty and frost resistant. They are ripe in February. Here is how we preserve and use them till next year’s harvest. All parts of the lemon are used: zest, peel, flesh, juice. 70 meyer lemons cover us for a year, they weigh over half a pound each. The potted tree produces between 50 and a 100.

People have been making preserved lemons for a long time. This is the most basic recipe, you can add spices sweet or savory. Pictures show me making in bulk with Monica. So much more fun to make with friends!

To boil or fry with lemon grass, only a small quantity is needed most of the time. I keep two small jars of lemon grass paste handy, one is a jelly for boiling, the other one is a chutney for frying. Stays fragrant all year in fridge.

Because it's all the rage I added bay leaves since they go well with lemons.Although it may be common knowledge, since these can be preserved for a long time, be sure to thoroughly sterilize your jar.I recommend sterilizing the jar with a high-proof alcohol, such as gin or vodka. Recipe by coo&324

I brought a jar of preserved lemons sometime ago and loved using them, that when I ran out of them I decided to make my own.

This one is fun. A pound of Lemon grass stalks and leaves contain two teaspoons of strong, pungent, pure lemon grass oil, one teaspoon is released in oil which flavors a full cup of mild grapeseed oil, turning it into fragrant lemon grass oil for cooking, stir frying, massage, and aromatherapy. The stalks retain the other teaspoon of oil and flavors for cooking. Stays fresh for two years without turning rancid, gets stronger every month from stalks left in bottle and jar. Use the stalks left in the jar also for stir frying. This method is technically called hot oil infusion, or making lemon grass confit.