{"id":3458,"date":"2023-05-10T13:37:22","date_gmt":"2023-05-10T06:37:22","guid":{"rendered":"https:\/\/loudhdtv.com\/health-benefits-and-how-to-use-them\/"},"modified":"2023-05-10T13:37:22","modified_gmt":"2023-05-10T06:37:22","slug":"health-benefits-and-how-to-use-them","status":"publish","type":"post","link":"https:\/\/loudhdtv.com\/?p=3458","title":{"rendered":"Health Benefits and How To Use Them"},"content":{"rendered":"<p> <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-3711241968723425\"\r\n     crossorigin=\"anonymous\"><\/script><br \/>\n<\/p>\n<div>\n<div class=\"drop-cap text-big text-gray\"> <span class=\"drop-cap__first text-dropcap \">W<\/span>hen life hands you lemons\u2014to put a twist on the old adage\u2014make preserved lemons. Sure, you can buy a jar of them at the store, but learning how to make preserved lemons at home is cost-effective and easy. The hardest part is waiting for them to ferment (it\u2019ll take at least one month), though it\u2019s well worth the wait as they can last <em>years<\/em>. And if you often find yourself with <a href=\"https:\/\/www.wellandgood.com\/how-to-store-lemons\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/how-to-store-lemons\/\">more lemons than you know what to do with<\/a>, preserving them can give them a second lease on life.<\/div>\n<h2>What are preserved lemons?<\/h2>\n<p>Preserved lemons are a popular ingredient in Moroccan cooking and have long been used in cuisines across India, the Middle East, and South Asia. What differentiates them from regular fresh lemons is the process they undergo before they\u2019re ready to use. The lemons are packed\u2014peel and all\u2014with salt in an air-tight vessel over a prolonged time. The process not only extends the life of lemons, but it also lends them a unique flavor that\u2019s as beloved today as it was way back when.<\/p>\n<h2>What preserved lemons taste like<\/h2>\n<p>The taste of preserved lemons is savory and a little sweet with an intense lemony flavor. \u201cBut it isn\u2019t the lemony flavor we\u2019re familiar with,\u201d says <a href=\"https:\/\/www.mymoroccanfood.com\/\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.mymoroccanfood.com\/\">Nargisse Benkabbou<\/a>, executive chef at <a href=\"https:\/\/lmidamarrakech.com\/en\/\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/lmidamarrakech.com\/en\/\">L\u2019Mida Marrakech<\/a>, author, and owner of the food blog <a href=\"https:\/\/www.mymoroccanfood.com\/\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.mymoroccanfood.com\/\">My Moroccan Food<\/a>. \u201cIt\u2019s a flavor with more character.\u201d They\u2019re acidic and tangy, but don\u2019t have the high-toned brightness that\u2019s present in fresh lemons. In addition to tempering the lemons\u2019 bite, the preservation process tenderizes the peels and piths until they become as soft as butter. While salt is all you need to completely transform the lemons\u2019 flavor, other recipe varieties incorporate aromatics, such as herbs, spices, and alliums, to jazz up the condiment.<\/p>\n<div class=\"related-content \" style=\"\" data-module-init=\"related-content\" data-module-immediate=\"\" v-cloak=\"\">\n<div class=\"related-content__wrapper \" v-cloak=\"\" :class=\"{'is-loaded':isLoaded}\">\n<p> <span class=\"inline pr-6 text-seafoam-dark\">Related Stories<\/span> <\/p>\n<p> <related-content class=\"related-content__links\" parent-article-permalink=\"https:\/\/www.wellandgood.com\/how-to-make-preserved-lemons\/\" current-title=\"Preserved Lemons Recipe: The Fermented Moroccan Staple That Gives a Punch of Flavor to Any Dish\" current-image=\"GettyImages-Lena-Zajchikova-425x285.jpg\" v-on:parsely-posts-loaded=\"onPostsLoaded\" start-date=\"2022-11-08\" tag=\"div\" inline-template=\"\" url=\"https:\/\/www.wellandgood.com\/how-to-make-preserved-lemons\/\" secret=\"w5ztterVB03LGZJLfXS0hf3EvQBuFFIWew9hmVQxthU\" apikey=\"wellandgood.com\" limit=\"3\"> <\/p>\n<div>\n<div class=\"related-content__card mb-[10px] sm:mb-[20px]\" :class=\"{'related-content__card--full':posts.length === 1}\" v-for=\"(post, key) in posts\"> <a v-on:click.prevent=\"trackLinkGA($event, key)\" :href=\"https:\/\/www.wellandgood.com\/how-to-make-preserved-lemons\/post.url\" data-url-source=\"related-content\" class=\"related-content__link\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"\"> <\/p>\n<div class=\"related-content__card--image bg-tan\" :style=\"{ backgroundImage: 'url(' + post.image_url + ')' }\"> <img decoding=\"async\" :src=\"https:\/\/www.wellandgood.com\/how-to-make-preserved-lemons\/post.image_url\" :alt=\"post.title\" class=\" js-inline-lazy-load\" src=\"\"\/> <\/div>\n<p> <\/a>  <\/div>\n<\/p><\/div>\n<p> <\/related-content> <\/div>\n<\/p><\/div>\n<h2>What are the health benefits of preserved lemons?<\/h2>\n<p>For one, <a href=\"https:\/\/www.wellandgood.com\/lemon-longevity\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/lemon-longevity\/\">lemons are chock-full of healthful properties<\/a>, like vitamin C, which is rich in antioxidants and has long been claimed to help boost immunity. <a href=\"https:\/\/www.wellandgood.com\/lemon-peel-benefits\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/lemon-peel-benefits\/\">Lemon peel also has health benefits<\/a>, and because the entire fruit becomes pleasantly edible when preserved, you can reap these benefits, too. \u201cThe peel provides fiber and [additional] vitamin C, and it\u2019s rich in d-Limonene, a fragrant compound with antioxidant and anti-inflammatory properties,\u201d says <a href=\"https:\/\/marisamoore.com\/\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/marisamoore.com\/\">Marisa Moore, MBA, RDN, LD<\/a>, a registered dietitian nutritionist.<\/p>\n<p>Additionally, preserved lemons may also contain beneficial bacteria, thanks to the magic of lacto-fermentation. \u201cThis is a fermentation that involves lactic acid bacteria, which is potentially beneficial,\u201d says <a href=\"https:\/\/joyfulmicrobe.com\/about\/\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/joyfulmicrobe.com\/about\/\">Justine Dees, PhD<\/a>, a microbiologist and the founder of the <a href=\"https:\/\/joyfulmicrobe.com\/\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/joyfulmicrobe.com\/\">Joyful Microbe blog<\/a> and <a href=\"https:\/\/joyfulmicrobe.com\/category\/podcast-episodes\/\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/joyfulmicrobe.com\/category\/podcast-episodes\/\">podcast<\/a>. Whether people ingest beneficial bacteria and reap the benefits when they eat preserved lemons is hard to say, according to Dr. Dees, but it shouldn\u2019t deter you from introducing them to your diet. \u201cIt wouldn\u2019t hurt to expose your body to potentially beneficial microbes, so why not?\u201d she says. While more research needs to be conducted on fermented foods\u2019 health benefits, a recent <a href=\"https:\/\/med.stanford.edu\/news\/all-news\/2021\/07\/fermented-food-diet-increases-microbiome-diversity-lowers-inflammation\" target=\"_blank\" rel=\"noopener\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/med.stanford.edu\/news\/all-news\/2021\/07\/fermented-food-diet-increases-microbiome-diversity-lowers-inflammation\">study<\/a> conducted by researchers at the Stanford School of Medicine shows promise. The researchers found that eating fermented foods could increase the diversity of gut microbes, which in turn, lead to lower levels of inflammation. One thing Dr. Dees can say for certain that making fermented foods is a \u201clife-enhancing pastime\u201d that\u2019s delicious and fun to do at home.<\/p>\n<h2>How to make preserved lemons<\/h2>\n<p>If you want to learn how to make preserved lemons, Benkabbou shares her grandmother\u2019s recipe that stays true to the traditional Moroccan method. It requires just a handful of lemons, a hefty amount of salt, and an airtight glass jar. Benkabbou also says that you\u2019re welcome to add lemon juice or water, though it isn\u2019t necessary\u2014the salt slowly draws the juices from the lemon over time, she says.<\/p>\n<p>In addition to choosing organic or unwaxed lemons, Benkabbou recommends selecting lemons that aren\u2019t too large, so you can fit more than a few of them in your jar, and have a thin peel (like Meyer lemons).<\/p>\n<p>You can also opt to add aromatics to the recipe. While Benkabbou prefers it the \u201cold-fashioned way,\u201d she encourages people to experiment. Take a page from Paula Wolfert, who introduced preserved lemons\u2014and the wonderful world of Moroccan cooking\u2014to America by way of her cookbook <a href=\"https:\/\/clicks.trx-hub.com\/xid\/leafgroup_ca5e0_wellgood?q=https%3A%2F%2Fwww.amazon.com%2FCouscous-Other-Good-Food-Morocco%2Fdp%2F0060913967%3Ftag%3Dwgtrx562-20%26asc_refurl%3Dhttps%253A%252F%252Fwww.wellandgood.com%252Fhow-to-make-preserved-lemons%252F%26asc_source%3Ddirect%26asc_campaign%3Dno-campaign&amp;p=https%3A%2F%2Fwww.wellandgood.com%2Fhow-to-make-preserved-lemons%2F&amp;event_type=click\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.amazon.com\/Couscous-Other-Good-Food-Morocco\/dp\/0060913967?tag=wellgoodauto-20\"><em>Couscous and Other Good Food from Morocco<\/em><\/a><em>.<\/em> Her preserved lemon recipe incorporates warming spices, like cardamom, peppercorn, cinnamon, and bay leaves.<\/p>\n<p><em>Ingredients<br \/><\/em>Organic or unwaxed Meyer lemons<br \/>Kosher salt<br \/>Aromatics like herbs, spices, alliums, and peppercorns (optional)<\/p>\n<p><em>Materials<br \/><\/em>Airtight glass container\/jar<br \/>Knife<\/p>\n<p>1. Place the lemon upright on a cutting board. Using a knife, slice each lemon from the top, stopping a few inches short of the stem. Make a similar cut on the other end of the lemon, again being careful not to cut all the way through the fruit.<\/p>\n<p>2. Fill the cut sections of each lemon with a tablespoon of kosher salt. Place the lemons into a clean airtight glass container, trying to fit as many lemons as you can inside it. You can opt to add lemon juice or water or additional aromatics, though as mentioned, these are all optional.<\/p>\n<p>3. Close the jar and store it in a cool, dark place, allowing the lemons to ferment for at least one month. Shake the jar every now and again to ensure the salt is evenly distributed. After one month, you can transfer the jar to the refrigerator.<\/p>\n<h2>More chef-approved tips<\/h2>\n<h3>1. Make sure your container is airtight.<\/h3>\n<p>A container with an airtight lid helps prevent excess air from interfering with the fermentation process. As a plus, it keeps out pesky kitchen pests out of the vessel. Consider using a Mason jar or an option with a locking lid.<\/p>\n<h3>2. Choose lemons that are the right size for the jar you have available.<\/h3>\n<p>If you plan on purchasing lemons to preserve, ensure that you\u2019re selecting ones that will fit in the jar you have at home. \u201cWhen you\u2019re picking lemons, think about what jar you have,\u201d says Benkabbou. That way, you can use most, if not all of the lemons you buy.<\/p>\n<h3>3. Avoid refrigerating preserved lemons while they\u2019re fermenting.<\/h3>\n<p>While it\u2019s important to keep preserved lemons in a cool, dark place as they ferment, you also want to avoid storing them in too cool of an environment, according to Benkabbou\u2014\u201cjust room temperature in a dark place is good,\u201d she says.<\/p>\n<h2>How to use preserved lemons in your cooking<\/h2>\n<p>Preserved lemons are incredibly versatile. \u201cYou can use them in the same way that you would use any aromatic,\u201d Benkabbou says. While traditionally used in stews, like tagine, and salads in Morocco, they lend well to most savory fare. You can pair them with meat and seafood, and they can also add pep to rice and pasta. And if you <em>really <\/em>want to explore the possibilities of preserved lemons, you can try incorporating them into sweet dishes. In other words, there are no limits when it comes to preserved lemons.<\/p>\n<h2>4 preserved lemon recipes to try<\/h2>\n<p>It\u2019s clear that there are plenty, if not endless ways to incorporate preserved lemons into both savory and sweet dishes, but if you\u2019re looking for inspiration, consider trying one of these four recipes. They are easy to make, and some take cues from Moroccan cuisine.<\/p>\n<h3>Lemon cauliflower and chickpeas tagine<\/h3>\n<p><figure id=\"attachment_977037\" aria-describedby=\"caption-attachment-977037\" style=\"width: 267px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-977037 js-inline-lazy-load\" alt=\"A plate of seasoned cauliflower and chickpeas, garnished with herbs.\" width=\"267\" height=\"400\" src=\"https:\/\/www.wellandgood.com\/wp-content\/uploads\/2022\/11\/lemon-cauliflower-and-chickpeas-tagine-recipe-my-moorish-plate-267x400_falsexfalse_true_70.webp\"\/><figcaption id=\"caption-attachment-977037\" class=\"wp-caption-text\">Photo: My Moorish Plate<\/figcaption><\/figure>\n<\/p>\n<p>This recipe from <a href=\"https:\/\/mymoorishplate.com\/lemon-cauliflower-and-chickpeas-tagine\/\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/mymoorishplate.com\/lemon-cauliflower-and-chickpeas-tagine\/\">My Moorish Plate<\/a> is a vegan riff on tagine, the famed aromatic stew of North Africa. Cauliflower and chickpeas are simmered with stock, and enhanced with preserved lemons and a mixture of warming spices, such as cardamom, ginger, and cumin, plus cayenne for a kick, to capture the essence of the traditional Moroccan dish.<\/p>\n<p><em>Get the recipe: <\/em><a href=\"https:\/\/mymoorishplate.com\/lemon-cauliflower-and-chickpeas-tagine\/\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/mymoorishplate.com\/lemon-cauliflower-and-chickpeas-tagine\/\"><em>Lemon Cauliflower and Chickpeas Tagine<\/em><\/a><\/p>\n<h3>Lemony chickpea quinoa salad<\/h3>\n<p><figure id=\"attachment_977035\" aria-describedby=\"caption-attachment-977035\" style=\"width: 267px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-977035 js-inline-lazy-load\" alt=\"A salad with cucumbers, tomatoes, and chopped up preserved lemons garnished with herbs.\" width=\"267\" height=\"400\" src=\"https:\/\/www.wellandgood.com\/wp-content\/uploads\/2022\/11\/lemony-chickpea-quinoa-salad-recipe-feasting-at-home-267x400_falsexfalse_true_70.webp\"\/><figcaption id=\"caption-attachment-977035\" class=\"wp-caption-text\">Photo: Feasting At Home<\/figcaption><\/figure>\n<\/p>\n<p>This colorful salad recipe from <a href=\"https:\/\/www.feastingathome.com\/chickpea-quinoa-salad\/\" referrerpolicy=\"no-referrer-when-downgrade\" rel=\"nofollow\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.feastingathome.com\/chickpea-quinoa-salad\/\"><em>Feasting At Home<\/em><\/a>\u00a0comes together in a pinch. Cucumbers, tomatoes, and kalamata olives are tossed with a preserved lemon vinaigrette\u2014and with protein-rich chickpeas and quinoa in the mix, it can be a main-dish salad. You\u2019re also welcome to add avocados, radishes, and feta cheese to enhance the flavors and textures of the recipe.<\/p>\n<p><em>Get the recipe: <\/em><a href=\"https:\/\/www.feastingathome.com\/chickpea-quinoa-salad\/\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.feastingathome.com\/chickpea-quinoa-salad\/\"><em>Lemony Chickpea Quinoa Salad<\/em><\/a><\/p>\n<h3>Spicy potatoes<\/h3>\n<p><figure id=\"attachment_977041\" aria-describedby=\"caption-attachment-977041\" style=\"width: 267px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-977041 js-inline-lazy-load\" alt=\"Potato wedges seasoned with spices and herbs.\" width=\"267\" height=\"400\" src=\"https:\/\/www.wellandgood.com\/wp-content\/uploads\/2022\/11\/spicy-potatoes-recipe-salimas-kitchen-267x400_falsexfalse_true_70.webp\"\/><figcaption id=\"caption-attachment-977041\" class=\"wp-caption-text\">Photo: Salima&#8217;s Kitchen<\/figcaption><\/figure>\n<\/p>\n<p>In this potato salad recipe from <a href=\"https:\/\/salimaskitchen.com\/spicy-potatoes\/\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/salimaskitchen.com\/spicy-potatoes\/\"><em>Salima\u2019s <\/em><em>Kitchen<\/em><\/a>, preserved lemons, traditional Moroccan spices\u2014paprika and harissa (or cayenne powder or hot chili sauce, if the latter isn\u2019t readily available)\u2014plus tender cooked potatoes combine to make a savory side dish. The salad makes the perfect accompaniment to hearty mains.<\/p>\n<p><em>Get the recipe: <\/em><a href=\"https:\/\/salimaskitchen.com\/spicy-potatoes\/\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/salimaskitchen.com\/spicy-potatoes\/\"><em>Spicy Potatoes<\/em><\/a><\/p>\n<h3>Lemon jam with preserved lemon<\/h3>\n<p><figure id=\"attachment_977043\" aria-describedby=\"caption-attachment-977043\" style=\"width: 267px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-977043 js-inline-lazy-load\" alt=\"A jar of lemon jam with preserved lemon slices.\" width=\"267\" height=\"400\" src=\"https:\/\/www.wellandgood.com\/wp-content\/uploads\/2022\/11\/lemon-jam-with-preserved-lemon-recipe-my-moroccan-food-267x400_falsexfalse_true_70.webp\"\/><figcaption id=\"caption-attachment-977043\" class=\"wp-caption-text\">Photo: My Moroccan Food<\/figcaption><\/figure>\n<\/p>\n<p>If you want to explore the sweet possibilities of preserved lemons, consider this recipe from Benkabbou\u2019s food blog <a href=\"https:\/\/www.mymoroccanfood.com\/home\/lemon-jam-with-preserved-lemon\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.mymoroccanfood.com\/home\/lemon-jam-with-preserved-lemon\"><em>My Moroccan Food<\/em><\/a>. In her blog, Benkabbou describes the taste of the jam as \u201ccaramelized lemons\u201d that \u201cspent some time in the Middle East or North Africa.\u201d Have it on toast alongside cream cheese, or enjoy it with yogurt or ice cream.<\/p>\n<p><em>Get the recipe: <\/em><a href=\"https:\/\/www.mymoroccanfood.com\/home\/lemon-jam-with-preserved-lemon\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.mymoroccanfood.com\/home\/lemon-jam-with-preserved-lemon\"><em>Lemon Jam With Preserved Lemon<\/em><\/a><\/p>\n<h2>Frequently asked questions<\/h2>\n<h3>How should you store preserved lemons?<\/h3>\n<p>It\u2019s important to allow preserved lemons to ferment in a cool, dark place at room temperature, like the cupboard or pantry. After a month, or when the lemons have gone slack and soft, you can opt to store them in the fridge.<\/p>\n<h3>How long can preserved lemons last?<\/h3>\n<p>Preserved lemons can last for years, says Benkabbou. In fact, she shares that at home, she has had the same jar of preserved lemons for over 10 years\u2014and like a fine wine, they only grow better with age. \u201cWith time they become more sweet [and] a little bitter, but also more fragrant.\u201d<\/p>\n<h3>Do preserved lemons spoil?<\/h3>\n<p>Benkabbou says preserved lemons won\u2019t spoil, but you might notice them develop a white film on their surface over time, which is a normal part of the fermentation process. \u201cYou can just remove it, or wash it out,\u201d she says.<\/p>\n<h3>Are there preserved lemon substitutes that you can use?<\/h3>\n<p>There is no equivalent to the flavor notes of preserved lemons, Benkkabou says, but if you\u2019re in a pinch, she recommends using lemon skin. \u201cUse a vegetable peeler and take off the skin and not the [pith],\u201d she says. \u201cIt will be a different flavor, but it will add a delicious flavor.\u201d<\/p>\n<div class=\"disclaimers__after_content mb-[18px] mt-[16px] pt-[16px]\">\n<div class=\"outline-earmark relative mt-[8px] pt-[10px] pl-[20px]\">\n<p>\n            Our editors independently select these products. Making a purchase through our links may earn Well+Good a commission.          <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<div data-type=\"_mgwidget\" data-widget-id=\"1675549\">\r\n<\/div>\r\n<script>(function(w,q){w[q]=w[q]||[];w[q].push([\"_mgc.load\"])})(window,\"_mgq\");\r\n<\/script>\r\n\n","protected":false},"excerpt":{"rendered":"<p>When life hands you lemons\u2014to put a twist on the old adage\u2014make preserved lemons. Sure, you can buy a jar of them at the store, but learning how to make preserved lemons at home is cost-effective and easy. The hardest part is waiting for them to ferment (it\u2019ll take at least one month), though it\u2019s &hellip;<\/p>\n","protected":false},"author":3,"featured_media":3459,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-3458","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-health"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts\/3458","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3458"}],"version-history":[{"count":0,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts\/3458\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/media\/3459"}],"wp:attachment":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3458"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3458"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}