Lemons and the Trap of Freshness Purity
Lemons and the Trap of Freshness Purity January 27, 2026 It is so freeing to no longer feel like everything has to be fresh from the vine. I think people today can actually be healthier on modern food than most people were when everything had to be freshly harvested. I have thrown away so many lemons and limes that dried up or became moldy before I had a chance to use them. Sometimes they even surprised me by arriving moldy from the store. I would buy them with good intentions, use two or three, and end up tossing the rest. The issue isn’t the lemons. It’s the friction of reality. Fresh citrus requires planning, cutting, storage space, remembering it exists, and a race against decay. Whereas what I actually need most days is just a splash of acid to make food taste alive. That’s a functional need, not a romantic one. When I cook, I finish dishes with lemon. I use it on arugula, beans, soups, salads, and pizza. I need it in small, frequent amounts—not in big, lemon-forward recipes...