English Name: Lemon
Botanical Name : Citrus lemon
DESCRIPTION: A bright yellow citrus fruit with a lot of sour juice often described as the king of citrus fruits and very essential in “Mediterranean cookery”.
ORIGIN: The lemon was probably unknown to the ancient Greeks and Romans, but it was introduced into Spain and North America sometime between the years AD1000 and 1200. It was further distributed through Europe by the Crusaders, who found the first growing in Palestine. In 1494, the fruit was being cultivated in the Azores and shipped largely to England.
The lemon was thought by the 18th— century Swedish Botanist Linnaeus to be a variety of the citron (citrus medica) though it is now known as a separate species. The chief varieties of lemons were formerly the Lisbon, a variety introduced from Australia, and the Eureka, a variety introduced from a seedling tree grown in California.
Since the mid–20th century, new, more vigorous varieties such as the Frost Lisbon and the Frost Eureka have been developed the more. Middle English Lymon, from middle French Limon, from Medieval Latin limon, limo, from Arabic from Persian Limu, Limun. First known use in the 15th century (1598).
NATURAL BENEFITS: The astringent in lemon is used to treat intestinal disorders, as an antihemorrhagic lemon juice is rich in vitamin C and contains smaller amounts of vitamin B, particularly B1,B2 and niacin.
USES: The juice of lemon is used in many pastries and desserts, such as tarts and the American Lemon meringue pie. Used to enhance many poultry, fish, and vegetable dishes worldwide.
Lemonade, made with Lemon, Sugar and water a popular warm–weather beverage and the juice itself is commonly added to tea. Used in the preparation of oil, used in perfumes, soaps, etc. It as well contains pectin an important material for making fruit jellies. Lemons can also be used to garnish various fruit juice.
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