Lemon

Lemon
Citrus limon Burm. (C. limonum Risso)
Rutaceae Family

Description of Lemon

Lemon is an evergreen subtropical tree or shrub 3–7 m tall with pyramidal or spreading crown, short thorns and reddish shoots. Leaves petiolate (not winged), oblong-ovate or elliptical, 5–10 cm long, 2–5 cm wide, finely toothed, leathery, shiny, with lemon aroma. Flowers solitary or paired, axillary, 2–3 cm, white inside, purple or reddish-violet outside, fragrant; corolla 4–8-petaled. Fruit hesperidium berry, oval or ovate, 6–10 cm long, 4–8 cm wide, up to 500 g, light yellow, with thick peel and juicy, sour pulp divided into 6–8 segments with juice sacs. Seeds ovate, 8–12 mm, off-white, with 1–3 embryos. Flowering from April to July, fruiting year-round, peak in November–February. Lives 50–70 years. Varieties: ‘Meyer’, ‘Eureka’, ‘Lisbon’.

 

Distribution and Ecology of Lemon

Lemon originates from Southeast Asia (India, China, Myanmar, Japan). In the wild found in subtropical forests at 500–1500 m altitude. Cultivated in Krasnodar Krai, Crimea, Dagestan, Georgia, Azerbaijan, Moldova, Central Asia, Southern Europe, California, Florida, Australia. Prefers loose, drained soils (pH 6.0–7.0), 6–8 hours sun, temperature 15–30 °C, sensitive to frosts below -3 °C. Propagated by seeds (stratification 1–2 months) or cuttings. Yield: 10–20 kg/tree. Care: watering (10–20 L/tree every 5–7 days), nitrogen and potassium feeding (100–150 g/tree), pruning, protection from citrus aphids and mites. Grown indoors in pots (peat, sand, soil mix 1:1:1). Ecologically promotes soil aeration, but excessive irrigation increases soil acidity.

 

Raw Materials from Lemon

Raw materials: fruits without peel (fructus Citri), peel (exocarpium Citri), essential oil (oleum Citri). Fruits harvested in November–February, picked with stalk, dried at 30–40 °C (yield 15–20%). Peel removed from ripe fruits, dried at 25–30 °C (yield 10–15%). Oil obtained by cold pressing peel (yield 0.5–1%); steam distillation reduces aroma. Quality: fruits yellow, spot-free, moisture <10%; peel aromatic, mold-free; oil clear, greenish-yellow. Store fruits in refrigerator (0–5 °C, 1–2 months), peel in airtight jars (1–2 years), oil in dark vials (6–12 months, 10% ethanol solution). Aroma of fruits and peel lemony, oil intense citrus.

 

Chemical Composition of Lemon

Fruits: ascorbic acid (45–140 mg%), vitamins (B1 0.04 mg%, B2 0.02 mg%, B6 0.06 mg%, E 0.2 mg%), P-active substances (up to 500 mg%), citric acid (6.9–8.1%), malic acid, sugars (2–6%, sucrose 0.74–1.2%, glucose 0.8–1.3%, fructose 0.6–1%), pectins (0.5%), flavonoids (hesperidin, diosmin, eriodictyol), phytoncides, minerals (K 163 mg%, Ca 40 mg%, Mg 12 mg%, Na 11 mg%, Fe 0.6 mg%, P 22 mg%, S 10 mg%). Peel: essential oil (0.4–0.6%, limonene 90%, citral 3.5–6%, geraniol 4–7%, pinene, camphene), flavonoids, furanocoumarins (bergamottin, auraptene). Seeds: fatty oil, limonin. Leaves: essential oil (0.3%), ascorbic acid (55–885 mg%). Bark: glycoside citronin. Calorie content of fruits: 30–40 kcal/100 g.

 

Effects and Applications of Lemon

Citric acid dissolves uric acid, prevents atherosclerosis. Vitamins C and P strengthen capillaries, boost immunity, have antitoxic effects. Fruits and juice used for hypovitaminosis, scurvy, atherosclerosis, urolithiasis, gout, rheumatism, gastritis with low acidity, angina, liver diseases, jaundice, edema, fever, as anthelmintic. Peel boiled with sugar improves digestion. Oil (citral, 1–3% ethanol solution) lowers pressure, improves medicine taste. Externally juice used for eczema, mycoses, diphtheria plaques, rinses for pharyngitis. Lemon with sugar helps with myocarditis, headache. Juice instilled for nosebleeds, used for hemorrhoids (2 tbsp every 2 hours).

 

Precautions for Using Lemon

Juice (>100 ml/day) or fruits (>150 g/day) may irritate mucous membranes, causing cough, heartburn or spastic pains in colds. Dilute juice with water (1:1) for sensitive stomach; combination with black tea and honey reduces cough risk. Oil requires dilution (1:2 with base oil) for skin. Prolonged use (more than 2 weeks) may increase stomach acidity. Store raw materials at humidity <10% to prevent spoilage. Give children under 3 years juice in doses ≤10 ml/day. Do not combine with antacids without doctor's doctor's consultation.

 

Contraindications for Using Lemon

Lemon contraindicated in peptic ulcer, gastritis with high acidity, chronic enterocolitis, pancreatitis, citrus allergy, children under 1 year. In these conditions, 1–2 slices with tea after meals allowed. External juice or oil use prohibited on open wounds, psoriasis, eczema. Do not combine with antacids or antihistamines without doctor's consultation.

 

Recipes with Lemon

1. Juice for Hypertension. Mix juice of 1 lemon (50–70 ml) with 50 ml water, drink 3 times a day, 10 days.
   
2. Infusion for Urolithiasis. Pour 50 g peel with 300 ml boiling water, infuse 2 h, drink 100 ml 2 times a day, 14 days.
   
3. Remedy for Angina. Dilute juice of 1/2 lemon (30 ml) in 100 ml warm water, gargle 3–4 times a day, 5 days.
   
4. Juice for Nosebleeds. Instill 2–3 drops fresh juice in each nostril, 2–3 times a day, 3 days.
   
5. Drink for Immunity. Juice of 1 lemon (50 ml), 10 g honey, 5 g grated ginger, pour 200 ml warm water, drink 2 times a day, 7 days.
   
6. Decoction for Joint Pains. Boil 30 g peel in 400 ml water 20 min, strain, drink 100 ml 3 times a day, 10 days.
   

 

Cosmetics from Lemon

Lemon used in cosmetology due to bleaching and antiseptic properties of citric acid and vitamin C, softens skin, heals cracks, strengthens nails.

1. Mask for Freckles. Mix juice of 1 lemon (50 ml) with 100 g honey, apply to face for 15 min, rinse. Use 2 times a week.
   
2. Lotion for Oily Skin. Juice of 1/2 lemon (30 ml), 100 g milk, 15 g 40% ethanol, 10 g sugar, wipe face daily.
   
3. Mask for Dry Skin. 20 g juice, 100 g cream, 1 yolk, 5 g glycerin, 100 ml cologne, apply to face for 20 min, rinse. Use 1 time a week.
   
4. Nail Care. Mix 10 ml juice with 10 ml olive oil, rub into nails 2 times a week.
   

 

Culinary Uses of Lemon

Lemon adds sour taste and aroma to dishes, enriches with vitamins. Used in confectionery, liqueur-vodka industry, for sauces, drinks, marinades, jams, jellies, candied peels, syrups, compotes. Zest enhances aroma due to essential oils. Juice poured on fried kidneys, game, added to fish and meat dishes.

1. Lemon Drink. Juice of 1 lemon (50 ml), 10 g honey, 200 ml water, mix, serve chilled.
   
2. Sauce for Fish. 30 ml juice, 50 g butter, 10 g herbs, heat 5 min, serve with fish.
   
3. Lemon Jam. 500 g lemons, 500 g sugar, 200 ml water, cook 40 min, store in jars.
   
4. Jam with Oranges. Peel 500 g lemons and oranges, slice, boil zest in 200 ml apple juice, add fruits and 650 g sugar, cook until done, store in jars.
   

Tips: Add juice 5–10 min before dish ready. Store zest in airtight jars at 0–10 °C up to 1 year.

 

Other Properties of Lemon

Essential oil used in perfumery. Juice removes stains (ink, wine, tea, rust) from fabrics and metals: rub, leave in sun 0.5–1 h, rinse with water. Lemon trees planted for landscaping.