Citrus limon

lemon

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Citrus ×limon (L.) Osb. [= C. medica × C. ×aurantium] (Rutaceae); suurlemoen (Afrikaans); ning meng, yang ning meng (Chinese); citron (French); Zitrone (German); limone (Italian); remon (Japanese); limão cravo (Portuguese); limonero (Spanish)

DESCRIPTION The fruits are ellipsoid in shape and turn bright yellow when they ripen. Most cultivars have several seeds and acidic juice but seedless and sweet forms have also been developed. The rough lemon (C. jambhiri) has rounded fruits with a rough surface. Lemon peel is most often used fresh but can also be dried, candied or pickled (in salt). The essential oil obtained from the peel is an important source of flavour.

THE PLANT Lemons differ from limes (C. limon) in the purplish-white flowers, usually larger fruits with a pronounced point or nipple, a thicker fruit rind and a somewhat sweeter taste.1 Cultivars2 include ‘Lisbon’, ‘Eureka’ (the common supermarket lemon) and the Italian ‘Sorrento’ (traditional limoncello lemons).

ORIGIN Lemon is believed to be of hybrid origin.1,2 The Punjab region of Pakistan and India has been proposed as the region of origin,2 from where lemons spread to China, Southeast Asia and Arabia many centuries ago, and to Europe and the New World only during the Middle Ages.

CULTIVATION Lemon trees are grown commercially in almost all warm regions of the world. It is often grafted onto the more robust rough lemon (C. jambhiri).1,2 Lemons can survive short spells of subzero temperatures and are an ideal choice for even the smallest of herb gardens. It makes an attractive centre-piece when grown in a large ceramic pot.

HARVESTING Lemons are hand-picked and can be left on the tree for lengthy periods until needed, or stored for several months under controlled conditions.

CULINARY USES Lemons are commonly used in salad dressings, mayonnaises, marinades, sauces, rice dishes (e.g. risotto), vegetable dishes, meat dishes, and especially in fish and other seafood dishes.3 Lemon juice, lemon slices or lemon peel are also an essential ingredient and garnish of many alcoholic and non-alcoholic beverages (lemonade, homemade lemon syrup, cocktails, punches, liqueurs, fruit juices and ice teas, as well as ice creams, sorbets, jams, marmalades and sweets. Lemon zest (the glandular outer peel or exocarp, also called the flavedo), obtained by scraping, peeling or grating the outer layer of the fruits, is used to flavour a wide variety of confectionery items,3 including pies (e.g. lemon meringue pie), tarts, mousses, creams and condiments such as lemon pickle and lime chutney. A lemon twirl is the typical garnish of a Dry Martini. Candied lemon peel is a popular flavour and texture ingredient of biscuits and cakes. The juice is a valuable antioxidant that prevents the browning of fresh fruit and vegetables.3

FLAVOUR COMPOUNDS The sour taste is due to citric acid (5%) and the lemon aroma to (+)-limonene and citral (= geranial plus neral).4 Lemons contain 0.58 % vitamin C (ascorbic acid).4

NOTES Vitamin C in the form of lemons (“limes”) was once used to counteract scurvy on ships, hence the name “limey” for British seamen. Ascorbic acid means “no scurvy acid” (Latin a = no; scorbutus = scurvy).

1. Mabberley, D.J. 2008. Mabberley’s plant-book (3rd ed.). Cambridge University Press, Cambridge.

2. Saunt, J. 2000. Citrus varieties of the world. Sinclair International Ltd, Norwich.

3. Larousse. 1999. The concise Larousse gastronomique. Hamlyn, London.

4. Harborne, J.B., Baxter, H. 2001. Chemical dictionary of economic plants. Wiley, New York.