Thank you!
I know your book says these are frequently used in Mediterranean cooking, but I can assure you that there are very long parts of the Mediterranean coastline where preserved lemons are completely unknown except as a “foreign” ingredient. I’ve never come across them in any Spanish dishes.
What appeals to me is the chance to regularly use a little lemon without having to slice open an entire fruit each time, I can think of more Japanese foods where I’d use it than Mediterranean ones. Am more than open to preserved lemons as an ingredient but haven’t come close to grasping their potential.
(And apart from a VERY specific small area in Andalucía which I’m told uses culantro, cilantro/coriander is a herb you won’t find in traditional Spanish foods either)