Zitrone

Zitrone, or lemon, refers to the fruit of Citrus limon, a small evergreen tree in the citrus family (Rutaceae). It is one of the most widely cultivated citrus fruits, valued for its juice and zest. The lemon’s exact origin lies in Asia, but it was carried to the Mediterranean and other warm regions through trade and cultivation, where it became a staple in cooking, preserving, and beverages.

Description and cultivation: The lemon fruit is typically yellow when ripe and varies in shape from oval to oblong, about 4–7 cm long. It has a thick rind and a highly aromatic zest, with acidic juice. The tree is usually thorny and can reach several meters in height, though many cultivars are grown as bushes or in containers. Lemons prefer full sun, well-drained soil, and regular but moderate watering. They are sensitive to frost and thrive in warm temperate to subtropical climates. Commercial production often uses rootstocks to improve disease resistance and yield. Common cultivars include Eureka and Lisbon, which produce abundant juice, and the Meyer lemon, a sweeter hybrid with mandarin/orange ancestry.

Uses and chemistry: Lemon juice and zest are used to flavor foods and drinks and to provide acidity. The zest contains essential oils, notably limonene. Nutritionally, lemons offer vitamin C and other antioxidants while being low in calories. Beyond culinary uses, lemon juice and oil are also employed in cleaning, fragrance, and preservative applications. The acidity can erode tooth enamel with frequent exposure, and lemon juice may cause skin irritation or phytophotodermatitis in sensitive individuals when combined with sun exposure. Proper storage in a cool place or refrigeration helps preserve quality.