A couple of months ago I put on my very first batch of home made preserved lemons. I did a deal with my parents. They supplied the homegrown organic lemons and two big jars, and I’d do the hard work of slicing, juicing, salting and storing – we’d end up with a big jar of the finished product each.
Well, as it turns out they are as delicious as any I’ve ever bought and well worth the two month wait. I followed the Poh’s Kitchen recipe but I left my lemons in halves split down the middle (as if quartered) but still attached by the rind. I stuffed the salt into the split.
Preserved lemons are often associated with Moroccan cooking, in particular tagines. But they also have been used in parts of Asia. When I was teaching Traditional Chinese Medicine (TCM) dietetics class last semester our very traditional Chinese text mentioned the preserved lemon. This salty and sour delicacy was said to be useful for “vomiting and loss of appetite or threatened abortion.” Which makes it a good food for relieving morning sickness. In fact, many women find that lemon or lime juice added to water does ease nausea associated with pregnancy. As for preventing miscarriage, well there are no clinical trials to back up this claim (and if you suspected that your pregnancy was at risk I’d be recommending a medical check up). But this traditional use relates to the the sour flavour which has an astringent, constricting quality and the salty flavour which benefits the Kidneys (the organ in TCM responsible for reproduction and birth, among many other functions). Another text recommends them for Phlegm-Heat disorders including bronchitis and sinusitis and Liver Qi stagnation (if you don’t know what that is click here).
The other interesting thing about Chinese preserved lemons is that they are said to be a specialty of around the city of Nanning in Guangxi province, China. It was in this region that I completed my acupuncture internship at several teaching hospitals. The Zhuang people, an ethnic minority, used preserved lemons in their congee (Chinese rice porridge). Their preserved lemons are stored for far longer (eg. years) and look quite different. Here’s some more information and a recipe. Interestingly, during my studies in Nanning I also learned some traditional medicine techniques of the Zhuang people.
I think they are simply delicious. If you want some recipes that feature preserved lemons as an ingredient, click here.
To book an appointment at the clinic or further information on Chinese Medicine contact Dr Sarah George (Acupuncture). Sarah is a practitioner of acupuncture (AHPRA registered), massage therapy and natural health.