When extracting juice from lemons, it’s important not to discard the seeds, as their value is akin to gold.
If you usually dispose of lemon seeds, consider saving them and exploring their potential uses. Lemons, cherished for their unique flavor and adaptability in various culinary and cleaning applications, are vitamin C-rich citrus fruits with a history dating back thousands of years to Asian nations, later spreading widely across the Mediterranean through trade.
Households often have common ingredients like lemon peels and seeds, used in cooking to season meals, create sauces, and flavor sweets, frequently incorporating the zest.
With our regular consumption of lemon juice, pulp, and zest, it’s wise not to overlook the seeds. The following tips can help maximize their usefulness.
After juicing a lemon, set aside the seeds, rinse them thoroughly with room temperature water using a sieve, and let them dry on a paper towel. Proceed to “peel” the seeds by removing the outer skin with tweezers.
Place damp cotton in a small container (such as a yogurt pot) and sow the seed into the cotton.
Allow at least a week for the seed to sprout a small shoot. Keep the cotton and surrounding area moist until the young sapling develops tiny roots. Transplant the seed into a small container filled with a well-draining soil and perlite mix.
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