Lemon Peel

Fresh zest: store in airtight container in fridge for up to 1 week or freeze for longer storage. Dried lemon peel: store in cool, dark place in sealed container indefinitely. Fresh whole lemons keep zest viable for weeks when refrigerated.

Use a microplane or fine grater to remove only the colored outer layer, avoiding the bitter white pith underneath

Zest lemons before juicing them - much easier to work with whole fruit

Wash and dry citrus thoroughly before zesting to remove any wax or residue

For maximum flavor, zest directly over your dish so the aromatic oils land in your food

Freeze zested peel in ice cube trays with water or oil for convenient portions

Garlic and herbs (thyme, rosemary, parsley)

Seafood and chicken

Berries and stone fruits

Olive oil and butter

Ginger and honey

Vanilla and almond

Mediterranean spices (oregano, fennel)

Grating too deep and including the bitter white pith along with the zest

Using old, dried-out lemons that have lost their aromatic oils

Adding zest too early in cooking, which can make it taste bitter - add near the end for fresh recipes

Not washing lemons before zesting, leaving pesticides or wax in your food