The origin of lemon has been a mystery, although there exists some indication that it is a native of southeastern China, where it was known and cultivated before the Sung dynasty.
Lemon quality is excellent in semi arid irrigated areas and coastal areas. In humid tropics, lemon trees produce fruit with coarser peels. A Mediterranean type climate is better suited for lemons.
The tree grows to a height of about 10-20 feet and has a fragrant white flowers that develop into yellow fruits.
Almost every part of a lemon is used for human consumption. Apart from providing juice, the peel of lemon is used for making pickles.
Lemon juice owes its sour taste to the citric acid which it contains, in combination with mucilage, extractive matter, a small portion of sugar and water.
Fruit pulp is an excellent source of vitamin C and a fair source of potassium. Because lemons contain vitamin C and bioflavonoids, they prevent scurvy in capillary fragility.
Lemon are also contain B vitamins as well as minerals, such as sodium, magnesium, calcium, iron, copper, phosphorus and sulfur.
Commercially, lemon is used in the preparation of lemonades and for culinary and confectionary purposes. Lemon peels yield an essential oil that is an important commercial product. Its main constituents are both d and dl limonene.
Lemon are an appetizer – they stimulate digestion and assimilation. They calm the system and provide nutrients.
This daily drink is said to help cleanse the blood vessels, intestinal tract, liver, and other organ.
Lemon fruit (Citrus limon Linnaeus)
