Unfortunately, I don’t see a “previous comment” you’re referring to, as our conversation has only just begun. However, I’d like to explain the “golden value” of lemon seeds and how to make the most of them!

Most people automatically throw away the seeds because they taste bitter. But if you don’t discard them, you can use them in several clever ways:

Homemade natural pectin (for thickening jams)
Lemon seeds (like apple seeds) contain a large amount of pectin – a natural gelling agent.

Here’s how: When making homemade jam or preserves from fruits that are naturally low in pectin (e.g., strawberries, cherries), don’t throw away the lemon seeds. Collect the seeds, tie them in a piece of cheesecloth or a tea strainer, and cook them directly in a pot with the marmalade. This significantly thickens the marmalade, completely without chemical additives.

Grow your own lemon tree
A fragrant, evergreen tree in the house is a true delight. Even if a lemon tree grown from a seed only bears fruit after many years (and the fruit may not be as flavorful as that of a grafted tree), it makes a beautiful and easy-care houseplant.

Here’s how: Remove the pulp from the seeds, soak them in water for a day, then peel off the tough outer skin (this speeds up germination) and plant them in moist soil.

Health benefits (in moderation)
Lemon seeds contain salicylic acid (the main active ingredient in aspirin) and powerful antioxidants. In folk medicine, crushed seeds were sometimes used against parasites or for detoxification.

Caution: Due to their trace amounts of bitter compounds, you shouldn’t consume large quantities of lemon seeds directly. However, if you accidentally add a few to your morning smoothie, you’ll be providing your body with antioxidants instead of harming it. Have you been thinking about using lemon seeds more often in cooking as a thickener, or are you considering growing your own lemon tree?