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Lemons:



 

“I’m going to go talk to some food about this…” ~ Liz Lemon, 30 Rock

 

Study:  Lemons

Analysis: Citrus limon, also know as lemon, is a descendant of citron, an old and original citrus species also responsible for the pomelo, mandarin and to a lesser extent, papedas and kumquat

Back in the Day: Ironically, this gorgeous and tangy fruit was largely used as an ornamental tree in 10th century Mediterranean and Middle Eastern regions. But it’s edible, people!

Geographical Roots: The exact origins of the lemon is a bit of a mystery, though it was thought to have first grown in northeast India, northern Burma or China, where it had been revered for centuries for its use in traditional medicines, perfumes, celebrations, and rituals.

Why It’s a Gem:  With 64% of your daily intake in vitamin C in a single serving, lemons are so much sweeter than we give them credit for! Not only can you eat the tart fruit inside the peel, but both sweet and savory dishes are elevated with gently grated lemon zest. The best part about organic lemon trees? You can also steep lemon leaves and savor a fragrant tea!

Here are some of our favorite recipes:

Large-Batch 3-Day Lemon Marmalade (it’s worth it!) from Food & Wine 

Preserved Lemons from Bon Appétit

Lavendar-Thyme Lemonade Fizz from Salty Sweet Life ~ Life Well Seasoned

 

A few bonus tips:

  • Freeze whole fresh lemons in their peels to defrost later for juice
  • Dip half a lemon in salt and lightly scrub to brighten copper
  • Use lemon juice to cut grease in the kitchen, deodorize, lighten stains, and disinfect
  • Add lemon juice to baking soda to remove stains from reusable food storage containers
  • Include lemon juice, (or juice from any citrus), to marinades for tenderizing