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Glossary |
Lemon |
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Citrus limonum
Citrus is derived from Greek kedromelon "apple of cedar" (Greek melon is cognate to Latin malum "apple"); this name, however, did not signify lemon, but citron, whose cultivation in Egypt is reported by Greek travellers. The Romans, then, shortened the Greek name to citrus. The name "lemon" and limonum is derived from the Arabic Limun or Limu, which in its turn probably comes from the Sanskrit Nimbuka. Citrus limonum is thought native to central Asia, especially northern India, and Iran. The trees reached Europe by way of Iran and were grown first in Greece and then in Italy in the 2nd century. Medieval or even older sources referring to lemons always mean the very aromatic, but juice-free citron. Today, lemons are cultivated in many tropic or sub-tropic countries. The USA and Mexico are the main producers. In Europe, most lemons actually stem from Spain or Italy.
Lemon is mostly valued for its juice which contains sugars and fruit acids, mainly citric acid. Lemon juice displays a unique, intensive acidity which is at the same time tart and fruity. There is hardly one single cuisine in the world that does not make use of lemon juice. Lemon juice is especially popular in the east Mediterranean and Latin America. The finest lemons are those which are smoothest and thinnest in the skin. In Western cuisine, fried or grilled fish is nearly always served with a few splashes of lemon juice which mitigates the typical `fishy' smell and makes it more pleasant. It is also often employed to prepare refreshing salads, especially in Mediterranean countries. Lemon juice intensifies the flavour of many fruits, and a few drops of lemon juice plus a dash of sugar creates a slightly sweet-sour tang that can make many vegetables more interesting. Outside of the tropics, lemon juice is often (ab)used as a substitute for lime juice. Lemon peel is used in cookery and confectionery, and also in medicine to correct the taste and augment the power of bitter infusions and tinctures, it's virtues being similar to that of the orange peel. Preparations of the rind are used as an aromatic addition to tonics, and also the syrup of the fresh peel, and the juice. The juice of lemon is tonic, refrigerant, and antiscorbutic, forming a refreshing and agreeable drink, called lemonade, possessing some medicinal influence, and which, as with orange juice, may be used freely and advantageously in the febrile and inflammatory diseases, with reddened mucous membranes.
The oil is obtained from the fresh peel, either by steam distillation or pressure; and is mostly produced in Europe. The oil, Oleum Limonis, is more fragrant and valuable if obtained by expression than by distillation. In Sicily and Calabria, and sometimes at Nice and Mentone, where the 'Essence de Citron distillée' is prepared by rubbing fresh lemons on a coarse, tin grater, and distilling the grated peel with water. The better 'Essence de Citron au zeste' is prepared with the aid of a saucer-shaped, pewter dish with a pouring lip at one side and a closed funnel sunk from the middle. In the bottom are sharp, strong brass pins on which the peel is rubbed. This vessel is called an écuelle à piquer, but a machine called scorzetta is gradually coming into use. The method of expression in Sicily is that of squeezing large slices of peel against sponges fixed in the hand, the sponges when soaked being wrung into an earthen bowl with a spout, in which the oil separates from the watery liquid.
The oil, externally, is a strong rubefacient, and taken internally in small doses has stimulating and carminative properties. Lemon has been found to promote leukocyte formation, dissolve cellulite, increase lymphatic function, and promote a sense of well being. It is also beneficial for the skin, serves in the purification of air and water, and works well in removing gum, oil and grease spots. This antiseptic and antibacterial oil will perform many tasks when used in blends, including treating verrucas, insect bites, and tension headaches. It has a tonic action on the lymphatic system and a stimulating action on the digestive system. It will assist you to keep slim, help disperse cellulite, and keep wrinkles at bay. It may also serve as an insect repellant and may be beneficial for the skin.
It's actions also include antiacid, antifungal, antimicrobal, antisclerotic, antiscorbutic, antineuralgic, antirheumatic, antispasmodic, cicatrisant, coagulant, cooling, depurative, detoxifying, disinfectant, emollient, escharotic, fegrifuge, haemostatic, hepatic, hypoglycemiant, hypotensive, immune stimulant, insecticide, laxative, stomachic, styptic, and vermifuge. Lemon has a cooling, energizing, uplifting and refreshing effect and can produce clarity of thought especially when a person is hot and bothered. Lemon is useful for skin care in that it can deter acne, anaemia, brittle nails, boils, chilblains, corns, wounds, oily skin, cold sores, insect stings and bites, mouth ulcers, age or liver spots, throat infections and warts. Lemon's effects upon circulation include it's ability to lessen high blood pressure, reduce varicose veins and help stop nosebleeds. It's effects upon muscles and joints can be it's ability to relieve painful arthritis and rheumatism. Cellulite also can be reduced with the use of lemon. Due to lemon's antispasmodic properties, it can help when asthma is present. It can clear catarrh from the respiratory tract and aid in the treatment of bronchitis. Digestion can be improved due to the ability of lemon to alkalinize the body. In this way, dyspepsia can also be alleviated. On the immune system, lemon's antiseptic properties make it useful when colds, influenza, fevers and infections are present. It's power in preventing and arresting scurvy is unequaled by any other remedy, except a liberal supply of fresh vegetables of the cruciform family. In scurvy, 1 or 1.5 ounces of the juice per day, is a preventive dose, and when the disease manifests itself, 4 or 6 ounces per day will arrest it. English ships are required by law to carry sufficient lemon (or lime) juice for every seaman to have an ounce daily after being ten days at sea. It's value in this direction has been stated to be due to its vitamins.
DISCLAIMER: This page is intended for informational purposes only and is not a substitute for accurate diagnosis and treatment by a qualified health care professional. The author is neither a chemist nor an herbalist and has had no medical training whatsoever. The content herein is the product of research, not practical experience. |
Lemon
peel consists of two layers. The thin yellow, outermost layer, (pericarp,
"zest") contains an essential oil (6%), that is mostly
composed of limonene (90%) and citral (5%) plus traces of citronellal, alpha-terpineol,
linalyl and geranyl acetate. The white albedo, inner layer, (mesocarp)
on the other hand, contains no essential oil but a variety of bitter
flavone glycosides and coumarin derivatives. 
The oil is pale
yellow to yellowish-green in colour, and has a very agreeable, citrus
odour. It takes about 675 to 1,400 lemons to produce 1/2 kilo of oil,
depending on the time of harvest. 
It is probable that the
lemon is the most valuable of all fruit for preserving health. The
juice may be used in diaphoretic and diuretic draughts. It is highly
recommended in acute rheumatism, and is sometimes given to counteract
narcotic poisons, especially opium. Locally, it is a good astringent,
whether as a gargle in sore throat, in pruritis of the scrotum, in
uterine haemorrhage after delivery, or as a lotion in sunburn. It is
said to be the best cure for severe, obstinate hiccough, and is helpful
in jaundice and hysterical palpitation of the heart. The decoction has
been found to be a good antiperiodic, useful as a substitute for quinine
in malarial conditions, or for reducing the temperature in typhoid.