|A fruiting lemon tree. A blossom is also visible.|
|Species:||C. × limon|
|Citrus × limon, often given as C. limon
The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, which gives a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.
The origin of the lemon is unknown, though lemons are thought to have first grown in Assam (a region in northeast India), northern Burma or China. A study of the genetic origin of the lemon reported it to be hybrid between bitter orange (sour orange) and citron.
Lemons entered Europe near southern Italy no later than the first century AD, during the time of Ancient Rome. However, they were not widely cultivated. They were later introduced to Persia and then to Iraq and Egypt around 700 AD. 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 1000 and 1150.
The first substantial cultivation of lemons in Europe began in Genoa in the middle of the 15th century. The lemon was later introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola on his voyages. Spanish conquest throughout the New World helped spread lemon seeds. It was mainly used as an ornamental plant and for medicine. In the 19th century, lemons were increasingly planted in Florida and California.
The origin of the word "lemon" may be Middle Eastern. The word draws from the Old French limon, then Italian limone, from the Arabic laymūn or līmūn, and from the Persian līmūn, a generic term for citrus fruit, which is a cognate of Sanskrit (nimbū, “lime”).
The 'Eureka' grows year-round and abundantly. This is the common supermarket lemon, also known as 'Four Seasons' (Quatre Saisons) because of its ability to produce fruit and flowers together throughout the year. This variety is also available as a plant to domestic customers. There is also a pink-fleshed Eureka lemon, which's outer skin is variegated from green and yellow stripes.
The 'Meyer' is a cross between a lemon and possibly an orange or a mandarin, and was named after Frank N. Meyer, who first introduced it to the USA 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. Meyer lemons often mature to a yellow-orange color. They are slightly more frost-tolerant than other lemons.
The 'Ponderosa' is more cold-sensitive than true lemons; the fruit are thick-skinned and very large. It is likely a citron-lemon hybrid.
The 'Yen Ben' is an Australasian cultivar.
Lemon juice, rind, and zest are used in a wide variety of foods and drinks. Lemon juice is used to make lemonade, soft drinks, and cocktails. It is used in marinades for 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 frequently used in the United Kingdom to add to pancakes, especially on Shrove Tuesday.
Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced (enzymatic browning), such as apples, bananas, and avocados, where its acid denatures the enzymes.
Lemon juice and rind are used to make marmalade, lemon curd and lemon liqueur. Lemon slices and lemon rind are used as a garnish for 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.
The leaves of the lemon tree are used to make a tea and for preparing cooked meats and seafoods.
As a cleaning agent
The juice of the lemon may be used for cleaning. A halved lemon dipped in salt or baking powder is 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 removes stains from plastic food storage containers. The oil of the lemon's peel also has various uses. It is used as a wood cleaner and polish, where its solvent property is employed to dissolve old wax, fingerprints, and grime. Lemon oil and orange oil are also used as a nontoxic insecticide treatment.
A halved lemon is used as a finger moistener for those counting large amounts of bills, such as tellers and cashiers.
Lemon oil may be used in aromatherapy. Lemon oil aroma does not influence the human immune system, but may enhance mood. The low pH of juice makes it antibacterial, and in India, the lemon is used in Indian traditional medicines (Siddha medicine and Ayurveda).
One educational science experiment 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.
Lemon juice may be used as a simple invisible ink, developed by heat.
Many plants taste or smell similar to lemons.
- Certain cultivars of basil
- Cymbopogon (lemongrass)
- Lemon balm, a mint-like herbaceous perennial in the Lamiaceae family
- Two varieties of scented geranium: Pelargonium crispum (lemon geranium) and Pelargonium x melissinum (lemon balm)
- Lemon thyme
- Lemon verbena
- Limes, another common sour citrus fruit, used similarly to lemons
- Certain cultivars of mint
- Magnolia grandiflora tree flowers
In 2013, world production of lemons (data combined with limes) was 15.2 million tonnes, led by India, Mexico and China as the main producers (table). Argentina and Brazil also had significant production (table).
|Top lemon* producing countries (in tonnes)|
|India||2 629 200||2 108 000||no data|
|Mexico||1 891 400||2 147 740||2 255 000|
|Argentina||1 113 380||1 228 660||1 100 000|
|People's Republic of China||1 058 105||1 313 394N||no data|
|Brazil||1 020 350||1 126 740||no data|
|United States||800 137||834 610||806 000|
|Turkey||787 063||790 211||680 000|
|Iran||706 800F||560 052F||no data|
|Spain||578 200F||700 000F||no data|
|Italy||522 377||483 088||no data|
|World||13 032 388F||13 861 411A|
|Without footnote — official data, F = FAO estimation, A =aggregated data (includes official, and estimated data), N = unofficial data;
Nutritional value and phytochemicals
|Nutritional value per 100 g (3.5 oz)|
|Energy||121 kJ (29 kcal)|
|Dietary fiber||2.8 g|
|Pantothenic acid (B5)||
|Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Variegated pink lemon
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|Wikimedia Commons has media related to Citrus × limon.|
- Data related to Citrus × limon at Wikispecies