Lemon

The lemon (Citrus × limon) is a citrus fruit produced by a small tree that remains green year-round. It is a hybrid derived from other citrus species and is cultivated in many regions with warm or temperate climates. The fruit has a yellow color, thick skin, and contains a segment rich in juice inside.

The tartness of the fruit comes from a high level of citric acid. For this reason, it is rarely eaten whole, and instead is used for juice, food flavoring, and beverages. The outer colored skin, known as zest, contains fragrant oil used in cooking and perfumery.

Characteristics of the plant

The lemon tree typically reaches several meters in height. The leaves are blue-green, with a hard stem and spines on the branches. The flowers are white or pale brown and have fragrant petals. The tree grows well in soil with good drainage and does not tolerate frost in severe amounts.

Cultivation and trade

Lemons are grown in the Mediterranean region, North and South America, Asia, and the Middle East. Growers typically use grafting to obtain uniform trees with disease resistance. There are various varieties that differ in fruit size, acidity level, and ripening time.

Uses

Lemon juice is added to meat, fish, salads, and tea. It is also used for household cleaning, as the acid affects dirt and odor. The fruit contains vitamin C, which historically made it valuable for preventing scurvy among sailors at sea.