Sealed, numbered and signed by the hand that made it.
THE FARM
Quartered, packed in their own juice and salt, turned weekly for three months.
$24
Preserved lemon is North African and very old, described in medieval Arabic cookery manuscripts including the thirteenth-century Kitab al-Tabikh. The technique spread with the citrus trade across the Maghreb, into Sicily, and eastward into Persian and Indian cooking, where the salted lime plays the same role.
It is a pure salt cure with no cooking, no vinegar and no sugar: the salt draws juice from the rind, the juice becomes a brine, and the brine converts the pith's bitterness into something floral over months.
Paula Wolfert's Couscous and Other Good Food from Morocco (1973) introduced preserved lemon to Western kitchens, and it became a signature at Yotam Ottolenghi's restaurants and at Sami Tamimi's Palomar. Moro in London built an entire style around it.
We use Meyer lemons for their thin skin and low bitterness, and we never top up with water. A brine made only of the fruit's own juice is thick, aromatic and worth keeping when the lemons are gone.
Three months is the earliest we will release. At six weeks the rind is still tough and the pith still bites.
Salt cure in own juice
3 months
Rinse, discard the flesh, and slice the rind into anything that needs lifting.
Every defining ingredient, named: who grew or caught it, where, when it was taken, what it has meant to the people who kept it, and what it does for you.
January 2026 picking
Salt raked summer 2025
Nutrition figures are typical values for the ingredient itself and are given as a guide, not as a dietary claim. Harvest dates refer to the batch printed on your lid.
