How to Use Lemon Leaves

The leaves of the Lemon; They are essential for both the aesthetics and health of the plant. Dark green in color, with an elliptical shape, they fill the tree like a painting, mingling with the abundance of fruit. A lemon tree, in fact, can begin to bear fruit as early as its fourth year, and if kept healthy, it will produce between 350 and 600 lemons per year. The leaves are also a good indicator of the plant's health, as if they spoke. If they are yellowed, for example, means that the tree is not well watered and needs water. And again: the leaves become wrinkled if they host insects, which must be eliminated as soon as possible as it means that the plant is developing sooty mould, a deadly disease for lemons. lemon leaves, and in general those of citrus fruits, they really have several uses. From kitchen to the property, from the possibility of decorating a dish to making it fragrant and tasty. Furthermore, they can be prepared infusions e herbal teas, and also the Limoncello, replacing the peel with leaves. However, we do not recommend eating them: aside from the doubts about possible contraindications, they do not have any particular flavor. Dried lemon leaves are valuable for the mulchLemon leaves should be placed at the base of the plant to reduce weed growth during the summer and protect crops from humidity during indoor growing. Finally, in compost, lemon leaves help materials decompose and reduce unpleasant odors.

How to use lemon leaves in cooking

Lemon leaves are very versatile in the kitchen: they are similar to bay leaves in that they add aroma and flavor to all dishes. Soups, soups, stews, roasted, fish. But also dessertsLet's see the best ones in order uses of lemon leaves in cooking.

Any type of carne It can be wrapped in a lemon leaf, secured with a toothpick, and cooked in a pan or in the oven. It's best to remove the leaves before serving. Meatballs also lend themselves very well to being wrapped in lemon leaves.
even the fish It can be cooked wrapped in lemon leaves, using the "en papillote" method. The most suitable fish are anchovies and trout, and for seafood, shrimp and oysters. Lemon leaves can be used as part of the fish stuffing to add flavor, and for larger fish, it's a good idea to use string to keep the leaves attached to the surface.
Soups and stews: here the use of lemon leaves is similar to that of lemon leaves laurelSimply add them to the broth and cooking juices and remove them when you serve the dishes at the table.
A real delight is the mozzarella cheese, and also scamorza and other cheeses best suited to cooking, cooked wrapped in lemon leaves. You only unwrap them when you're ready to eat the mozzarella, which will have acquired the scent of lemon by then.
For the desserts, the most famous in the world with lemon leaves comes from Spain. These are the papajotesLemon leaves coated in a mixture of white flour, yeast, eggs, milk, sugar, and a pinch of salt. batter then it is fried and served hot with a sprinkling of sugar and cinnamon.
Lemon leaves, crushed, can also perfume a hot or cold tea.
Finally, with lemon leaves you can prepare infusions, herbal teas e digestive Very fragrant. They are natural products, highly diuretic, and easy to make. A two-cup lemon leaf infusion, for example, is prepared with 10 grams of leaves (about seven or eight leaves) from untreated lemons and half a liter of filtered water. To prepare, follow this procedure: the leaves should be cleaned by soaking them in warm water for a few minutes and bicarbonate, then bring the water to the boil (about 95 degrees), immerse the leaves in it for a few minutes, about ten, filter and then serve.

Liqueur with lemon leaves

Il lemon leaf liqueur It's an alternative to the famous limoncello. But it's just as pleasant and beneficial to digestion. With a greener color, the lemon leaf liqueur is a typical anti-waste product: after all, it recycles a part of the plant that we don't usually use. Here's the for successful corporate training easier to do at home.

Ingredients

500 ml of water
500 ml of pure alcohol
250 grams of brown sugar
30 lemon leaves

Preparation

Wash the leaves well and then leave them to dry.
Once dried, let them macerate in alcohol in a jar with a lid.
After about ten days, add the syrup to the macerate, simmer the water for a few minutes to dissolve the sugar.
Let it cool and put it in closed bottles.
Store in the refrigerator.

Perfume with lemon leaves

Another way to reuse and avoid wasting lemon leaves is to make a fragrance for rooms and even for linens. The procedure is very simple.

Ingredients

1 lemon
3 lemon leaves
A few sprigs of rosemary
Water needed
A few drops of trea oil
2 glass jars

Preparation

Wash the lemon slices and put them into the jars
Add water, trea oil, rosemary sprigs, lemon leaves
Close with a lid little jars
Put them in the refrigerator for one to two weeks
When you open the jar, keep in mind that this lemon scent only lasts a few days

How to dry leaves

Fresh lemon leaves are certainly more fragrant, but if you want to have them available year-round, you can dry them, then place them in an airtight jar and store them. There are two simplest methods for drying them: the open air o the ovenIn the first case, arrange the lemon leaves on a cloth or tray and leave them outdoors for a few days: be careful not to expose them to direct sunlight, otherwise they will burn. You can also dry them indoors, as long as the environment is dry. The second method involves using the oven: simply place the lemon leaves on a baking sheet, set to a low temperature (between 30 and 40 degrees) and turn them halfway through cooking. Be careful not to burn them: they should be just crispy, and then they are ready for storage.

How to preserve leaves

Once the lemon leaves have been dried, to preserve them for a long time you only need to pay attention to two simple things. The first: chop them upThis way, the leaves will last longer and be ready to use for a herbal tea or infusion. Secondly, use only glass jars (never plastic or cardboard), make sure they don't get any light and make sure the lid is airtight. Just to give an example: lemon leaves in a jar should be tightly closed, like a jam.

How to use the pulp

Besides the lemon leaves, there are other parts of this wonderful citrus fruit that should be recovered and not wasted. For example, the waste pulp, which is usually collected in the juicer or in the centrifugeDon't waste it. You can use it to acidify the water you use to wash salads and vegetables, increasing their potency. Or add it to a fruit salad instead of lemon juice. And finally, use it to prepare a lemon popsicle.

How to use the peel

The the peel should not be wasted. A good use is to cut it, dry it e blend it: at this point you will have obtained a strong yellow powder, with a very intense and pleasant flavour, which you can use in the kitchen like a normal spice. In the case of orangesYou can use the zest for candied lemons and to enrich jam. The zest left over after squeezing the citrus fruit is perfect for making salted lemons, a typical Middle Eastern tradition. In any case, always keep in mind that any cardiologist will explain to you how, in terms of heart protection, the whole lemon, including the peel and the white inner part, is a very effective natural remedy for preventing cardiovascular problems.

All the uses of lemon leaves