Lemon zest1

Lemon zestLemon zest is the yellow part of the lemon rind. (Zest can be taken from the rind of any citrus.)

The aromatic oils in the zest of a lemon—and other citrus–are the strongest just after zesting. So remove the zest just before using if you can. (Zest will keep in the freezer for up to 6 months.)

Zest can be used to flavor raw or cooked sweet or savory dishes.

The finer the zest is grated the more flavor the zest will release.

To remove zest without pith use a zester or a grater or strip off the zest with a potato peeler and shred fine with a knife.

Remove the zest before squeezing the juice otherwise juicing will be difficult.

To avoid any bitter taste, be sure to remove only the outer yellow skin, not the white pith below.

One medium lemon will yield 2 to 3 teaspoons of zest.

Written by Stephen Albert

Stephen Albert is a horticulturist, master gardener, and certified nurseryman who has taught at the University of California for more than 25 years. He holds graduate degrees from the University of California and the University of Iowa. His books include Vegetable Garden Grower’s Guide, Vegetable Garden Almanac & Planner, Tomato Grower’s Answer Book, and Kitchen Garden Grower’s Guide. His Vegetable Garden Grower’s Masterclass is available online. Harvesttotable.com has more than 10 million visitors each year.

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Lemon Vinaigrette

Orange Navel1

Orange Types: Sweet, Bitter, Mandarin