When squeezing lemons, don’t make the mistake of throwing away the seeds: they are worth their weight in gold used like this

When juicing lemons, avoid discarding the seeds, as they can be very valuable if used creatively. If you’re used to throwing away lemon seeds, you may discover surprising new uses for them.

Lemons are known for their unique flavor and versatility in cooking and household tasks. Rich in vitamin C and with a natural acidity that makes them useful for digestion and to relieve swelling, lemons are widespread in the Mediterranean, but their origin dates back to Asia, from where they were imported thanks to trade.

Lemons are widely used in cooking for seasoning dishes, making sauces and even desserts, where the zest is often used. Since we use the juice, pulp and peel of lemons, why should we eliminate the seeds? Here are some ways to make the most of them.

After using the lemon, save the seeds and rinse them carefully with water at room temperature, using a strainer. Then, spread them out on a paper towel and dry them completely. Next, take some tweezers and remove the film covering them.

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