Skip to content

Preserved lemons: traditional Chinese use and a recipe

14/10/2013

lemons preservedA 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.

lemons lemons juiced lemons halved

I think they are simply delicious. If you want some recipes that feature preserved lemons as an ingredient, click here.

For further information on Chinese Medicine contact Dr Sarah George (Acupuncture).  Sarah is a practitioner of acupuncture (AHPRA registered), massage therapy and natural health at her Broadbeach clinic and is the Chinese Medicine Senior Lecturer at the Endeavour College of Natural Health Gold Coast campus.

Advertisements
7 Comments leave one →
  1. 14/10/2013 2:36 pm

    Love it when gourmet and Chinese Medicine blend. Loving your work wellness ninja!

  2. 14/10/2013 3:57 pm

    I’ve been using lemons as one of my home remedies for minor illnesses… but I haven’t tried preserved lemons, will try this one. 🙂

  3. 16/10/2013 3:01 pm

    I love having my stash of preserved lemons and thank you for sharing some of the health benefits. 🙂

Trackbacks

  1. How to balance the Five Flavours perfectly in a meal | The Wellness Ninja

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: