3. Store them in water

If you want to keep whole lemons fresh in the fridge without cutting them (to preserve the pulp for as long as possible), this trick is nearly foolproof. Place the lemons in a resealable glass container and cover them completely with water. Close the lid and store it in the fridge for two to three days.

Already cut one open? Store the halved lemon face-down in a small plate or dish filled with water. Keeping the pulp in contact with the water helps maintain its freshness.

4. Make lemon salt seasoning

This next trick is a game-changer, especially if you love cooking. Start by spreading a layer of sea salt in a baking dish. Add the zest of at least five lemons and mix it in with a spoon. Then, squeeze in the juice from those same lemons—every last drop—and stir again.

Bake the mixture at 375°F (190°C) for about 20 minutes, then reduce the heat to 300°F (150°C) and bake for another 10 minutes. Once it’s out of the oven, let it cool completely, then store it in a glass jar. This lemony salt makes a perfect seasoning for salads, pasta, or cold rice dishes, and it’ll keep well in your pantry.

With these simple methods, your lemons will last longer and add vibrant flavor to your meals anytime.