Citrusy lemon
Great taste, but you have to be able to work around the shelf life
I reach for these organic lemons when their size fits my current recipes. The quality of the juice I use for my sauces or with fish dishes is important to me. They taste great and provide exactly the freshness you need in the kitchen.
Something you often read in reviews—and which I can confirm from my own experience—is that they tend to mold faster than conventional lemons. That annoyed me at first, too. After doing some research, the reason became clear to me. Since the fruit isn’t treated with chemical protective coatings, waxes, or fungicides, the natural peel is more susceptible to mold spores from the environment. By the way, this is exactly the same with other organic lemons without the Demeter seal.
My conclusion: I’m willing to accept that. If you store them in a cool place and don’t keep them right next to fruit that gives off ripening gases, they last significantly longer for me. A little care when storing them makes all the difference here. If you don’t want pesticides near your ingredients, you just have to adapt a bit.
If you need the bowl, ideal
quickly moldy (in the refrigerator)
Organic is the order of the day for lemons
Perfect, fair price on sale. I always buy organic lemons.
Lemons are great—if you put them in the crisper drawer, they stay as fresh as when you bought them.
I once forgot about a lemon, and after more than three weeks, it was still as good as new. I also like to use them for baking or making limoncello, etc.
Unfortunately, it went bad very quickly. So I didn't even get to try it.
Good, but spoils very quickly
Lemons have to be organic for me
