Frozen fruit bought from a store in probably my worst nightmare. It doesn’t matter when I eat it, it always has that freezer-burnt, freezer-taste. If you have no idea what I’m talking about when I say freezer taste – it’s that taste that enters into any food left in a fridge or freezer to long – in other words, it tastes like what the fridge or freezer smells like.

To prevent this, I’ve started freezing my own fruits and veggies. It’s super easy and you can find some surprising health benefits (not to mention knowing that all those veggies I froze came from a garden that I know is organic).

Lemons, frozen, are probably the neatest things ever. If you quarter them, pulling out the seeds (and saving those seed and planting them so you can have your own organic lemon trees that grow indoors), and freeze them, you’ve got your own lemon ice cubes that go in water, lemonade, and even to cool and add a new level of deliciousness to your tea (I like it in green tea or orange pekoe).

But you can also freeze WHOLE LEMONS. Yes, whole lemons are actually pretty cool. You can grate the lemon (peel included) over top of just about anything. In your morning yogurt, into stir fry, over ice cream, salad, and even into whisky (or whiskey, depends on what you like).

The great part of including the lemon peel, is that supposedly the lemon peel contains most of the vitamins and minerals in the lemon. Which means you’re including more of the cancer preventing antioxidants that lemons hold. An added benefit is (clearly) that you can add the peel to just about anything and know that you’re not only being fancy, but also healthy.

Lemons have also been linked to other health benefits with high quantities of vitamin C, and proving to be a good source of folate.

You can also use lemon rind to clean wood furniture too.