Salted Lemons in a Jar of Light — An Herbal Objet d’Art
A Simples & Worts Educational Guide for Early Fall
Introduction
Making your own preserved, or salted, lemons is one of the simplest and most rewarding fall preparations for the herbal kitchen.
The process uses only two ingredients—fresh lemons and salt—but the result transforms completely over time.
Salted lemons bring bright flavor to poultry, fish, grains, and dressings while creating a display-worthy object that belongs equally in your apothecary and your kitchen.
This guide explains how to make traditional salted lemons and how to turn the finished jar into a functional work of art for your Simples & Worts herbal home.
Ingredients
6–8 small organic unwaxed lemons
½ cup coarse sea salt (more as needed)
Additional fresh lemon juice to cover
Optional: bay leaves, thyme sprigs, or rosemary for herbal accent
Equipment
1 wide-mouth glass jar (1-quart capacity) with tight-fitting lid
Wooden spoon or clean tamper
Clean linen cloth for workspace
[Photo: Overhead view of halved lemons, a small bowl of coarse salt, and sprigs of herbs arranged on a marble surface.]
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Method
1. Prepare the lemons.
Wash and scrub the lemons thoroughly. Cut each lemon into quarters lengthwise, keeping the base intact so the wedges hold together.
2. Salt generously.
Sprinkle salt inside each lemon, pressing it between the segments. Use about a tablespoon per lemon.
3. Pack the jar.
Layer the salted lemons tightly in the jar. Add extra salt between layers. Slip in herbs such as bay leaves or thyme if desired.
4. Add juice.
Press the lemons firmly down and pour in enough fresh lemon juice to fully submerge the fruit.
5. Seal and ferment.
Close the jar and leave it at room temperature for 3–4 weeks. Shake or turn the jar every few days to redistribute the salt.
6. Refrigerate and use.
After 3–4 weeks, move the jar to the refrigerator. The preserved lemons will keep for up to one year.
[Photo: Close-up of jar layers showing translucent lemon peel, coarse salt crystals, and green herbs against pale northern light.]
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Turning the Jar into an Objet d’Art
Preserved lemons are naturally striking. Displayed properly, the jar becomes part of your herbal decor.
Use clear glass so light passes through the lemons.
Tie a linen or jute ribbon around the neck. Add a small handwritten label or wax seal.
Place the jar near soft, indirect light—the slow change of color from bright yellow to gold is part of the charm.
Rotate the jar occasionally to keep the salt evenly distributed and maintain visual appeal.
Over time, the lemons become almost translucent. Their brine refracts light, giving the effect of liquid amber—fitting for an early-fall apothecary shelf or kitchen window.
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Sidebar Recipe: Herbal Roasted Chicken with Preserved Lemon and Thyme
Ingredients
1 whole chicken (3–4 lbs)
1 preserved lemon, rinsed; rind finely chopped
2 tbsp olive oil
1 tbsp fresh thyme leaves
Coarse salt and freshly ground pepper
Optional: small handful of baby potatoes or shallots
Method
1. Preheat oven to 400°F (200°C).
2. Mix olive oil, chopped preserved lemon rind, and thyme.
3. Rub mixture over chicken, including under the skin if possible.
4. Season with salt and pepper.
5. Roast until internal temperature reaches 165°F (about 1–1½ hours).
6. Let rest before carving. Serve with pan juices and a light green salad or steamed couscous.
Tip: The preserved lemon rind adds bright, slightly fermented depth that balances the roasted flavors.
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Storage and Use
To use preserved lemons:
Remove one piece at a time.
Rinse away excess salt and discard the pulp.
Finely chop the rind and add to sauces, dressings, roasted vegetables, or grains.
Salted lemons pair especially well with fish, grilled lamb, couscous, and chickpeas.
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Final Notes
Making salted lemons is both an act of preservation and an act of craft.
The same principles that guided early apothecaries—cleanliness, patience, and attention to detail—still apply.
A single jar captures the essence of sunlight and salt, transforming the ordinary into the extraordinary through time.
Until next time...
I am...
Phil Wilson...
And, here’s to living an Herbal Lifestyle With You!