California lemons preserved in salt. These are a foundational element of the Botanica pantry!
How to use them:
*puree whole with olive oil, fresh lemon juice, champagne vinegar and a touch of honey for a lovely vinaigrette
*mince the peel and use in salads
*toss with minced castlevetrano olives, shallots, parsley, fresh lemon juice, sherry vinegar and olive oil for a tapenade that's wonderful with seafood