Lemon

Lemon

The lemon is both a small evergreen tree (Citrus × limon, often given as C. limon) native to Asia, and the tree's oval yellow fruit. The fruit is used for culinary and nonculinary purposes throughout the world – primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking. Lemon juice is about 5% to 6% (approximately 0.3 M) citric acid, which gives lemons a sour taste, and a pH of 2 to 3. This makes lemon juice an inexpensive, readily available acid for use in educational science experiments. Many lemon-flavored drinks and candies are available, including lemonade and sherbet lemons. The distinctive sour taste of lemon juice makes it a key ingredient in many dishes across the world.

History

Lemon in the process of ripening

The exact origin of the lemon has remained a mystery, though it is widely presumed that lemons first grew in India, northern Burma, and China. In South and South East Asia, it was known for its antiseptic properties and it was used as an antidote for various poisons. Lemons entered Europe (near southern Italy) no later than the 1st century AD, during the time of Ancient Rome. However, they were not widely cultivated. It was later introduced to Persia and then to Iraq and Egypt around AD 700. The lemon was first recorded in literature in a 10th century Arabic treatise on farming, and was also used as an ornamental plant in early Islamic gardens. It was distributed widely throughout the Arab world and the Mediterranean region between AD 1000 and AD 1150. The genetic origin of the lemon, however, was reported to be hybrid between sour orange and citron.

The first substantial lemon cultivation in Europe began in Genoa in the middle of the 15th century. It was later introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola along his voyages. Spanish conquest throughout the New World helped spread lemon seeds. It was mainly used as ornament and medicine. In the 18th and 19th centuries, lemons were increasingly planted in Florida and California, when lemons began to be used in cooking and flavoring.

In 1747, James Lind's experiments on seamen suffering from scurvy involved adding vitamin C to their diets with lemon juice.

The etymological path of the word lemon suggests a Middle Eastern origin. One of the earliest occurrences of "lemon" is found in a Middle English customs document of 1420–1421, which draws from the Old French limon, thence the Italian limone, from the Arabic laymūn or līmūn, from the Persian līmūn.

Varieties

Citrus × limon flowers

Bush lemon tree

This naturalized lemon grows wild in subtropical Australia. They are very hardy, and have a thick skin with a true lemon flavour; the zest is good for cooking. It grows to about 4m in a sunny position.

Eureka

Because it grows year-round and abundantly, this is the common supermarket lemon.

Lisbon

A good quality bitter lemon with high juice and acid levels, the fruits of Lisbon are very similar to Eureka. The vigorous and productive trees are very thorny, particularly when young.

Meyer

This is a cross between a lemon and possibly an orange or a mandarin, and was named for Frank N. Meyer, who first discovered it in 1908. Thin-skinned and slightly less acidic than the Lisbon and Eureka lemons, Meyer lemons require more care when shipping and are not widely grown on a commercial basis.

Ponderosa

The tree is very hardy and can handle frosts; the fruit are thick-skinned and very large.

Variegated Pink

Verna

A Spanish variety of unknown origin

Villafranca

Yen Ben

An Australasian cultivar

Yuzu

Nutritional value

The average lemon contains approximately 3 tablespoons of juice. Allowing lemons to come to room temperature before squeezing (or heating briefly in a microwave) makes the juice easier to extract. Lemons left unrefrigerated for long periods of time are susceptible to mold.

Culinary uses

Pickled lemons, a Moroccan delicacy

Lemon juice, rind, and zest are used in a wide variety of culinary applications:

§  Lemon juice is used to make lemonade, soft drinks, and marinades for both fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts, and meat, where the acid partially hydrolyzes tough collagen fibers, tenderizing the meat, but the low pH denatures the proteins, causing them to dry out when cooked.

Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados, where its acid denatures the enzymes which cause browning and degradation. Lemon juice and rind are used to make marmalade and lemon liqueur.

§  Lemon slices and lemon rind are used a garnish for both food and drinks.

§  Lemon zest, the grated outer rind of the fruit, is used to add flavor to baked goods, puddings, rice and other dishes.

§  Pickled lemons are a Moroccan delicacy.

Nonculinary uses

A lemon orchard

Aromatherapy, first aid and medicine

§  In one of the most comprehensive scientific investigations done yet, researchers at The Ohio State University revealed lemon oil aroma used in aromatherapy does not influence the human immune system, but may enhance mood.

§  The low pH of juice makes it antibacterial.

Commercial use

§  Lemons were the primary commercial source of citric acid prior to the development of fermentation-based processes.

§  A halved lemon is used as a finger moistener for those counting large amounts of bills, such as tellers and cashiers.

Electrical conductance

§  A popular science experiment in schools involves attaching electrodes to a lemon and using it as a battery to produce electricity. Although very low power, several lemon batteries can power a small digital watch. These experiments also work with other fruits and vegetables.

Household use

§  The peel oil is used as a wood cleaner and polish, where the solvent property of d-limonene is employed to dissolve old wax, fingerprints, and grime.

§  A halved lemon dipped in salt or baking powder can be used to brighten copper cookware. The acid dissolves the tarnish and the abrasives assist the cleaning.

§  As a sanitary kitchen deodorizer the juice can deodorize, remove grease, bleach stains, and disinfect; when mixed with baking soda, it can remove stains from plastic food storage containers.

§  Insecticide

§  The d-limonene in lemon oil is used as a nontoxic insecticide treatment. See orange oil.

Lemon alternatives

Many plants are noted to taste or smell similar to lemons.

§  Certain cultivars of basil

§  Cymbopogon (lemon grass)

§  Lemon balm, a hybrid Pelargonium x melissinum (scented "geranium")

§  Lemon myrtle, recently, this Australian bush food has become a popular alternative to lemons. The crushed and dried leaves and edible essential oils have a strong, sweet lemon taste, but contain no citric acid. Lemon myrtle is popular in foods that curdle with lemon juice, such as cheesecake and ice cream.

§  Lemon thyme

§  Lemon verbena

§  Limes are often used instead of lemons.

§  Certain cultivars of mint

Production

India tops the production list with about 16% of the world's overall lemon and lime output, followed by Mexico (~14.5%), Argentina (~10%), Brazil (~8%) and Spain (~7%).

Country	Production (Tonnes)
India	2,060,000
Mexico	1,880,000
Argentina	1,260,000
Brazil	1,060,000
Spain	880,000
People's Republic of China	745,100
United States	722,000
Turkey	706,652
Iran	615,000
Italy	546,584
World	13,032,388

Home Remedies

Lemon is an inexpensive, easily available citrus fruit, popular for its culinary and medicinal uses. It is used to prepare a variety of food recipes such as lemon cakes, lemon chicken and beverages like lemonade and lemon-flavored drinks. It is also used for garnishing. Lemon juice consists of about 5% citric acid that gives a tarty taste to lemon. Lemon is a rich source of vitamin C. It also contains vitamins like vitamin B, riboflavin and minerals like calcium, phosphorus, magnesium as well as proteins and carbohydrates. Lemon is generally consumed in the form of lemon juice or lemon water. Lemon water makes a healthy drink, especially when taken in the morning. Daily consumption of lemon water provides a number of health benefits like:

Good for stomach

Lemon can help relieve many digestion problems when mixed with hot water. These include nausea, heartburn and parasites. Due to the digestive qualities of lemon juice, symptoms of indigestion such as heartburn, bloating and belching are relieved. By drinking lemon juice regularly, the bowels are aided in eliminating waste more efficiently. Lemon acts as a blood purifier and as a cleansing agent. The intake of lemon juice can cure constipation. It is even known to help relieve hiccups when consumed as a juice. Lemon juice acts as a liver tonic and helps you digest your food by helping your liver produce more bile. It decreases the amount of phlegm produced by your body. It is also thought to help dissolve gallstones.

Excellent for Skin Care

Lemon, being a natural antiseptic medicine, can participate to cure problems related to skin. Lemon is a vitamin C rich citrus fruit that enhances your beauty, by rejuvenating skin from within and thus bringing a glow on your face. Daily consumption of lemon water can make a huge difference in the appearance of your skin. It acts as an anti-aging remedy and can remove wrinkles and blackheads. Lemon water if applied on the areas of burns can fade the scars. As lemon is a cooling agent, it reduces the burning sensation on the skin.

Aids in Dental Care

Lemon water is used in dental care also. If fresh lemon juice is applied on the areas of toothache, it can assist in getting rid of the pain. The massages of lemon juice on gums can stop gum bleeding. It gives relief from bad smell and other problems related to gums.

Cures Throat Infections

Lemon is an excellent fruit that aids in fighting problems related to throat infections, sore throat and tonsillitis as it has an antibacterial property. For sore throat, dilute one-half lemon juice with one-half water and gargle frequently.

Good for Weight Loss

One of the major health benefits of drinking lemon water is that it paves way for losing weight faster, thus acting as a great weight loss remedy. If a person takes lemon juice mixed with lukewarm water and honey, it can reduce the body weight as well.

Controls High Blood Pressure

Lemon water works wonders for people having heart problem, owing to its high potassium content. It controls high blood pressure, dizziness, nausea as well as provides relaxation to mind and body. It also reduces mental stress and depression.

Assist in curing Respiratory Disorders

Lemon water assists in curing respiratory problems, along with breathing problems and revives a person suffering from asthma.

Good for treating Rheumatism

Lemon is also a diuretic and hence lemon water can treat rheumatism and arthritis. It helps to flush out bacteria and toxins out of the body.

Reduces Fever

Lemon water can treat a person who is suffering from cold, flu or fever. It helps to break fever by increasing perspiration.

Acts as a blood purifier

The diseases like cholera or malaria can be treated with lemon water as it can act as a blood purifier.