Lemon

Tart! Tangy! Sour! Bright! All words that describe the sensation of biting a slice of lemon. And all qualities that lemon and lemon juice bring to a dish, whether it’s a salad or a long simmering stew.

Lemons can also be fragrant, vibrant and even sweet. How? If, instead of cutting into slices or squeezing the juice, I take a knife or zester and slice off some of the peel.

Lemons, scientifically known as Citrus limon and a member of the Rutaceae family, are believed to have originated in the region of Northeast India, Northern Burma, and China. The history of lemon cultivation dates back to ancient times, with evidence of their use in the Mediterranean region around the first century AD. They were introduced to Persia, Mesopotamia, and Egypt by Arab traders, and eventually made their way to Europe via the Roman Empire.

During the Middle Ages, lemons were cultivated in the Islamic gardens of Spain and Sicily, spreading across the European continent over the centuries. The fruit gained popularity in the 15th and 16th centuries, particularly for its value in preventing scurvy among sailors on long sea voyages. Christopher Columbus introduced lemon seeds to the Americas in 1493, and the cultivation of lemons expanded rapidly in the New World, especially in California and Florida. Today, lemons are grown in various warm climates around the world, with top producers including India, Mexico, China, Argentina, and Brazil. The enduring appeal of lemons can be attributed to their versatility in culinary applications, their vibrant flavor, and their numerous health benefits.

Lemon’s health benefits are primarily from three sources:

• Unique substances called Limonoids, especially Limonin. There are studies showing correlation and suggesting benefit, few that pin it down specifically, and there are questions about bioavailability (how well you can absorb it even if you eat it and it’s good for you).
• Unique citrus flavinoids. Research here that strongly suggests benefits.
• High Vitamin C. This one is a little more straightforward: There’s good research showing benefits from Vitamin C, and lemons are a good source.

There is a potential issue that’s unique to many citrus: How they’re consumed, at least in the United States and Western Europe. Lemons are often either squeezed for their juice or zested for their peel. The pith and sometimes even the flesh are discarded. So it’s difficult to take a measure of lemon and say for sure what benefit you’re getting if you’re discarding one of the parts. The same goes for limes. Grapefruit and orange flesh is often consumed, along with some of the pith, however the peel is often discarded. Only kumquats amongst the citrus are commonly consumed whole: peel, pith, flesh, juice and all.