lemons

Lemons (Citrus limon) are a species of small evergreen tree in the citrus family, grown for its acidic fruit. The tree is typically 3–6 meters tall, with glossy leaves, white fragrant flowers, and thorny branches. The fruit is oval with a thick, textured rind and a pale-yellow, juice-filled pulp. The rind contains essential oils, including limonene.

Origin and distribution: Lemons are believed to have originated in South Asia, with long-standing cultivation in the Mediterranean region. Today they are grown in subtropical and tropical areas worldwide, with major production in India, Mexico, Argentina, Spain, and Turkey.

Varieties: Commercial lemon cultivation favors varieties such as Eureka and Lisbon, which are typically seedless or nearly so, and Meyer, a sweeter hybrid with mandarin and lemon characteristics.

Cultivation and handling: Lemons require well-drained soil, ample sunlight, and protection from frost. They are usually propagated by grafting onto rootstocks. Pests and diseases include aphids, scale, and citrus canker in some regions. Lemons are typically harvested when they reach size and the rind turns yellow, though some varieties are green when ripe.

Uses: The juice and zest are widely used in culinary applications, beverages, and baking. Lemon essential oil and zest are used as flavorings and in cleaning products. The fruit also has non-culinary uses as a natural cleaning and deodorizing agent.

Nutritional aspects: Lemons are low in calories and rich in vitamin C. They are commonly consumed as juice or zest and are used worldwide for flavoring.

Storage: Whole lemons keep at room temperature for about a week or two; refrigeration extends shelf life to several weeks. Juices and zest can be frozen.