Lemons
Organic
Greece
- 3 boxes = 5 %
- 4 boxes = 10 %
- from 5 boxes = 15 %
The lemons are untreated, and after harvesting they are only scrubbed, so you may safely use the entire fruit including the peel.
How much is that?
When will my delivery arrive?
| Arrival of the delivery | Order by: |
|---|---|
| November | 16.11.2025 |
Use & preparation
- Use in dressings and dips and other savoury dishes like: Fermented Lemons, Indian Lemon Pickle.
- For baking: Lemon Meringue Pie, Candied Lemon Peel, Lemon and Pistachio Cake, or Lemon Popsicles.
- Or use them to make your own cleaner: All-Purpose Citrus Cleaner.
Storage & shelf life
Sustainability and supply chain
PANAGIOTIS PANTAZIS
FARMER FROM KEFALARI, GREECE
I taste the leaves, the flowers and the peel of the fruits to check their quality.
“I have hired workers of various nationalities to help me on my farm. In addition to the citrus fruits, pomegranates and persimmons I sell to gebana, I grow peaches, pears, medlars and prickly pears. I grow a lot and every year, I'm afraid I won't be able to sell it all. But I still think being a farmer is great because I get to be outside in nature and I'm always active.”
Related recipes
Fancy an aromatic dip for your next apéro? Try our feta dip with a date-olive topping. Recipe by thehungrywarrior
Tender lamb combined with the sweet aroma of apricots and butternut squash, seasoned with ras-el-hanout and saffron. Recipe by Corinna Frei, Schüsselglück.
This quinoa salad with mango, avocado and cashew nuts and a tamari-maple syrup dressing is spicy and fresh at the same time. Recipe by Lena Fuchs, Mein leckeres Leben
Our cashews make the béchamel sauce in this vegan lasagne beautifully creamy. You can vary the vegetables in the casserole depending on the season.Recipe by Shabnam Rebo, The Hungry Warrior
A concentrated dose of fruit and vegetables! Process the carrots, apples, kale and co. from our package into this wholesome juice. Recipe by Magalie de Preux, nutritionist, nawaili
Seasonal cabbage can be used for more than just hearty winter dishes. In this green smoothie our kale really shines.
From our cashews, a bit of garlic, parsley and basil, a creamy salad dressing is created in no time. The perfect complement to a green pasta salad with pistachio kernels and vegan feta. Recipe by Shabnam Rebo, The Hungry Warrior
An impressive dessert made from ingredients in your pantry? This cake makes it possible! Recipe by Lena Fuchs, Mein leckeres Leben
Craving heat? We recommend this colorful Asian rice noodle salad with a spicy cashew dressing. Recipe by Shabnam Rebo, The Hungry Warrior
This layered dessert tastes like mango cheesecake in a glass. Recipe by Moana Werschler, Miss Broccoli
Crepes in a completely different way: Try this variation with beets, marinated tofu and spinach salad. Recipe by Lena Fuchs, Mein leckeres Leben
This creamy pasta recipe tastes wonderfully fresh and is quick to prepare. Recipe by Lena Fuchs, Mein leckeres Leben
Delicious vegan fonio burger patties with a touch of heat from the used ras el hanout. The grain fonio is not only wonderful on its own but can also be easily processed into burger patties. Recipe by Sarah, Velvet & Vinegar.
Mangoes from starter to dessert! Inés Lauber from Studio Inés Lauber has created a menu for us that uses both our fresh and dried mangoes. All recipes are vegan.
Savory patties made from fonio and parsnip. Together with the peanut dressing, a delight served warm or cold. Recipe by Nicole, Lila Karotte
These pickled pears are perfect for processing larger quantities of pears or apples. Cinnamon, star anise and vanilla give them a unique aroma. Recipe by Sarah-Vanessa, Velvet & Vinegar
Okara is a by-product of soy production and can be used very well in savory dishes, such as these kale falafels. Deliciously golden brown and crispy fried and served with a fresh salad and a yogurt sauce, they taste especially good. Recipe by Sarah-Vanessa, Velvet & Vinegar
These oven-roasted pumpkin wedges are quick to prepare and make a wonderful side dish. A dip made from our cashew butter perfectly complements their flavor. Recipe by Carmen Baumann, The Good Mood
The classic of oriental cuisine made from puréed chickpeas is very easy to prepare. Here you will find the basic recipe as well as instructions for beetroot hummus. Recipes by Shiruna from My Elephant Kitchen
Cocktail pro Daniel Kirner has created a series of fruity fresh drinks for us using gebana ingredients - for a load of summer in a glass!
Our real oranges play the leading role in this five-course menu - from the orange-quinoa salad to the orange chocolate mousse. All recipes were provided to us by Inés Lauber from Studio Inés Lauber.
This Lemon, Basil, and Artichoke Pasta is a dinner winner! lf you are looking for a different kind of pasta recipe, you need to try this out. The lemon and basil add a lot of freshness to this dish, the artichoke hearts are crispy on the outside and buttery on the inside. Spiee it up with a bit of chili if you feel like it. Recipe from Shirunga, my Elephant Kitchen
If you've ever cleaned artichokes, you know: it's a lot of work and in the end not much is left. This extravagant recipe for artichokes with hazelnut mayonnaise, olives and cashews quickly makes you forget the effort. Recipe by Sophia Schillik, cucinapiccina
Simple and nutritious vegan dip with roasted eggplants, tahini and cashew butter. When stored cold, it keeps for up to two months. Recipe by Carmen Baumann, The Good Mood
This gluten-free and vegan cake is wonderfully moist and quick to make. Everything can be mixed together in a single bowl. It tastes best fresh from the oven. Recipe by Carmen Baumann, The Good Mood
A wonderfully fresh salad with seasonal berries and green asparagus. Roasted cedar nuts and pistachios make it even crunchier. Recipe by Sophia Schillik, cucinapiccina
These little nut-based delights are vegan and can be prepared without an oven. By Magdalena Schiefer, Magda mag das
Grapefruit and fish go well together. For example in this recipe for char fillets pan‑seared on the skin. Recipe by Sophia Schillik, cucinapiccina
Vanilla and kiwi? It works! This is how you conjure up a tasty compote from them. Recipe by Sarah-Vanessa Schneider, Velvet & Vinegar
A way to preserve — and make delicious — large quantities of lemons. All you need is salt, a few kitchen tools, and patience. Recipe by Roots Radicals
A cream made from organic lemons with a meringue topping on a crispy base: sounds tempting, right? The tart tastes best cold from the refrigerator. Recipe by Nicole Giger, Mags Frisch.
This vegan cake offers a tasty combination of savory pistachios, lemon and coconut flavors, and the sweetness of dates. Recipe by Marrit Vos, marritvos.
It takes 10 ingredients and about an hour to prepare these pickled lemons. After pickling, the sweet-and-sour pickles with an exotic note keep for up to a year. Recipe by Shiruna, My Elephant Kitchen.
3,2,1 ... Ice! With lemon juice, sugar and water you can turn the sour fruits into a refreshing sweet treat here. Recipe by Annemarie Imgrund, Today Is
The great thing about organic lemons? We can use every part of them. Candied lemon peels can be enjoyed as is or used for baking. Recipe by Alexandra Daum, Occasionally Eggs
Zero waste, lots of flavor: With this recipe you can use all parts of the cauliflower and create a sophisticated dish with ginger and turmeric. Recipe by Tosca Olivi, cheftosca
Simple Sri Lankan-style curry with spicy jackfruit pieces. The key to the flavor is to marinate the jackfruit for one to two days. Recipe by Inés Lauber
A guide to refining kombucha, the fermented tea beverage. Suitable for any season with a delicate ginger and lemon flavor. Recipe by Busra Talia Bagbasi, vegangraphy
In Middle Eastern cuisine, pomegranate syrup or molasses is used to sweeten numerous dishes - for example in curries, salads, or baked goods. With this recipe you can make it easily at home. Recipe by Shiruna, My Elephant Kitchen
Fresh, crunchy and very easy to prepare: This salad with quinoa and fresh edamame convinces visually and in taste. Recipe by Nicole Weisswange, Lila Karotte
Cooking with fresh artichokes is time-consuming, but it's worth it. In this pasta recipe, the tender blossoms play a convincing leading role. Recipe by Mademoiselle Adelana, Adelana.
This pasta dish tastes especially refined thanks to lemon, garlic and toasted cedar nuts and is quick to get on the table. Recipe by Alexandra Daum, Occasionally Eggs
Why always cook only in water when you can create sophisticated dishes from it? Together with sun-dried tomatoes, the artichokes here turn into a delicious cream. Recipe by Julianne Aknine, vegranola.
When we think of fresh oranges and lemons, many uses come to mind: plain, baked as a tart, cooked into marmalade or preserved in salt. Our new favorite is ginger-citrus shots. Get ready for a concentrated dose of flavor and vitamins. Recipe by Corinna Frei, Schüsselglück
Animal suffering and the poor climate footprint of animal products cause many people to reconsider their consumption of meat and dairy. The good news is: there are alternatives to cheese and co. And you can make them yourself!
Our customer Ursula M. makes this delicious vegan mozzarella from the ground cashew nuts from gebana Afrique.
The Greek sauce with lemon and egg is a regional specialty. Cook it according to the recipe by Chrysoula Stergiou, organic citrus grower from Argolida – guaranteed success!
-
Buy more products from the farm: