We all know about using lemon juice, zest, peel, slices, and preserved lemons in the kitchen, but what about the leaves?

Although often overlooked, lemon leaves have a refined and distinctive flavour 🌿, a fabulous aroma, and show up in cuisines around the world as:

  • A wrapping for other foods 

  • A garnish or salad component 🥗

  • An infusion to drink ☕

  • In stocks and sauces 🍲

They are also said to have anti-inflammatory and antiseptic properties. ✅

Important: Make sure the leaves haven’t been treated with pesticides or chemicals – only use organic leaves from greengrocers or wholefood stores. Fresh is always better than pre-packed. 🌱

 
🍽️  Things to try at home 
 
Fish or meat rolls 🐟🥩
Use the leaves to wrap smallish chunks and pin them in place with a cocktail stick. The fish will cook very quickly in a pan on the hob or in the oven, the meat will take a little longer and it may be useful to keep a meat thermometer handy if you are unsure. In both cases the leaves impart a wonderful aroma.
 
With cheese 🧀
Wrap up and pin a little mozzarella or sweet scamorza and pop this package under the grill until the cheese starts to melt. Again, it won’t take long. This works fine with plant-based cheeses too.
 
Sauté or stir fry 🍳
Cook whole leaves in butter or oil, but don’t burn them – you just want the flavour, not bitterness.
Use as a base for a pasta sauce, removing the leaves before serving.
For stir-fries, toss in late, chopped or whole, for 1–2 minutes. They even flavour the pasta cooking water! 

In a broth or stock 🍲
Add leaves to impart a delicate, aromatic flavour that complements other ingredients.
 
Coatings with a Zing ✨
Chop leaves finely and mix with breadcrumbs for coating fish or meat – adds an unexpected flavour boost.
 
Time for a Tea Break ☕
Chop a few leaves into a cup and pour over boiling water.
Sweeten with honey 🍯 or add chopped root ginger for a spicy kick 
 
Preserving lemon leaves

Fresh leaves are more fragrant, but you can dry and store them to enjoy all year.
 

Method 1 – Open Air:

  • Place on a cloth or tray outdoors for a few days, avoiding direct sun 🌞.

Method 2 – Oven:

  • Place leaves on a baking tray and cook for ~1 hour at 30–40°C / 86–104°F, turning halfway.

  • Leaves should be crispy but not burnt. 

 
 
 
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