While lemons are available all year round, they are especially beneficial in the winter months of June, July and August due to their high vitamin C count.
Lemons are usually reserved for flavouring sauces and drinks, but can also be squeezed over a grilled fish or pancakes for that extra sharp taste.
This variety grows all year-round and is the most common.
A bitter lemon with high acid levels, the Lisbon is very similar to Eureka.
The thick-skinned and biggest lemon in the group, this variety is very hardy and can grow in almost any weather condition.
How to
Preserve lemonsQuarter 6 lemons but don’t cut through the base, leaving the quarters attached.
Fill the lemons with salt (1 cup is enough for 6 lemons) and place them in a glass jar.
Pour in half a cup of lemon juice and seal the jar. Turn the lemons occasionally so that they are all evenly submerged in the brine.
Keep the lemons in the fridge for six weeks before they are ready to use.
When they are ready cut away everything except the rind; this is the only part that is usable as the flesh and pith will be too salty.
This rind when diced or cut into strips gives a fantastic zing to salsas and dip as well as subtle seasoning when added to soups and stews.