Not all preserved lemons are created equal! Ours start with local farmer Rick’s lemons, which we salt-pack with star anise for a touch of extra flavor. They aren’t too sharp, and are excellent blended into vinaigrettes, chopped into salads, stirred through pastas and folded into quickbreads, to name a few. 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 castelvetrano olives, shallots, parsley, fresh lemon juice, sherry vinegar and olive oil for a tapenade that's wonderful with seafood