[…] So, when your hand
squeezes the hemisphere
of the cut
lemon on your plate,
a universe of gold
you pour out,
a yellow chalice
of miracles. […]
"Ode to the lemon" Pablo Neruda

And as if by magic, the beneficent power of the lemon spreads across dishes, enriching the food it perfumes with its organoleptic properties — so rich that the lemon is considered one of the fruits that possesses the greatest number of them. But beyond its virtues and benefits, it is important to know the history of this fruit, its unexpected botanical origins and the many uses that can be made of it, in the kitchen as well as around the house or in the daily beauty routine. Once the value of the lemon is known, there will be no more excuses for leaving it to languish alone in the fridge.

Origins and history of the lemon across cultures

The origins of the lemon are uncertain, but according to scientific research criteria that have evaluated climatic zones, parasites and historical finds, they appear to point to China, where it was cultivated before the Song dynasty (960–1279 AD), as well as to the Indian region of Assam and northern Burma. Manuscripts and paintings depict lemons as far back as 2,500 BC. By 2000 BC a people of the Indus Valley (present-day Pakistan) were familiar with them, and the ancient Egyptians used them to embalm mummies, leaving some specimens in tombs. The Greeks imported them from Media (ancient north-western Persia, corresponding roughly to present-day north-western Iran) to perfume linen and protect it from moths. Mosaics in Carthage, frescoes and certain finds at Pompeii bear witness to the fact that the ancient Romans knew lemons, or had at least become acquainted with them in their countries of origin. Virgil wrote of them as an antidote to poisons.

For its culinary use one must wait until around the 11th century, when the Arabs, who already appreciated its culinary qualities, spread it throughout the Middle East. Crusaders and pilgrims from the Holy Land then brought some lemon trees to Italy, where cultivation began. Favoured regions were the southern parts of the country, across Sicily, Calabria and Campania, where the groves of the Amalfi Coast remain famous to this day. From there, thanks to Amalfi's trading networks, lemons reached the whole of Italy, enriching tables throughout the Peninsula. Today lemons are also successfully cultivated in Liguria and in the Lake Garda basin. Elsewhere in the world they are grown in regions with a subtropical climate, consistently humid and warm. India, Mexico and the countries of Central and South America are the main producers.

Botanical characteristics and varieties

Do you know the land where the lemon trees flower?
In the dark foliage the gold oranges glow
A soft wind blows from the sky so blue
The myrtle stands still and the laurel grows tall
Do you know it well?
There, there
I would go, o my beloved, with you!
Johann Wolfgang Goethe

The lemon is a citrus fruit, a Citrus, belonging to the family Rutaceae. It appears not to be an "ancestral" species but rather a hybrid. According to genetic studies it is the result of a cross, most likely between pomelo and citron or between citron and bitter orange. Today it is considered a species in its own right on account of its ability to preserve and reproduce its morphological characteristics, and it is cultivated as an autonomous species by grafting or cutting. As mentioned, the countless varieties of lemon are grown in subtropical countries with a consistently warm and humid climate. It is a tree that ranges between 3 and 6 metres in height. The leaves are dark and the white flowers, known as zagare, are among the most intoxicating and fragrant in the world. From each flower fruits develop — spherical with protuberances at the poles and a vivid bright yellow colour — the lemons proper. Like all citrus fruits, they are classified as hesperidia, that is to say fleshy fruits comparable to a modified berry, consisting of acidic, juicy, segmented pulp (endocarp), bitter and spongy pith (mesocarp), and a tough, thick rind (pericarp) rich in essential oils. In lemons the rind is fairly thick, rough or smooth. The pith, a white "sponge" with a slightly bitter flavour, is also more or less thick. The pulp has no core, contains the seeds and is juicy, tart and aromatic.

The lemon tree is cultivated, including for ornamental purposes, and can have two flowering periods: in spring, to harvest fruit from November to May, and in August and September, to harvest fruit from May onwards. In Italy, in areas with a suitable microclimate, such as Sicily, lemons can be enjoyed in four distinct periods:

• autumn: primofiore, with smooth rind and yellow colour
• winter: in January, with yellow rind
• spring: in April, bianchetto, with a paler rind
• summer: verdello, with green rind

Properties and health benefits

The lemon fruit has remarkable properties that make it precious for our health. As with most citrus fruits, lemons contain a great deal of water and are a treasure trove of vitamin C (or ascorbic acid), a valuable ally in combating the cold-related ailments typical of the winter period. Drinking lemon juice, according to some studies, may help prevent the recurrence of kidney stones.

Per 100 g of lemon pulp or juice, there are 50 mg of vitamin C in the pulp and 43 mg in the juice. The presence of antioxidants (which repair cellular damage) and mineral salts is also high, including potassium, with 140 mg in both the pulp and the juice. The calorie count is 11 kcal for the pulp and 6 kcal for the juice. The essential oils present in the rind are limonene, terpene, camphene, phellandrene and pinene. They exert a good bactericidal, antiseptic and antifungal action, much like the juice, which is useful for combating sore throats and gum complaints.

Scientific research

A study by American professor Jennifer Di Noia of William Paterson University in Wayne, New Jersey, published in 2014, identified the foods that, per 100 grams, provide at least 10 per cent of the recommended daily intake of nutrients, minerals and trace elements essential to health. The lemon, surpassing the orange, strawberry, grapefruit and blackberry, proved to be the fruit capable of offering the best nutrient-to-calorie ratio: 20 per cent of the daily intake per 100 grams of product.

In short, because compared to other foods it contains greater quantities of nutrients and substances that bring benefits, contributing to physical and mental wellbeing, the lemon is often described as a kind of superfruit or superfood — a term, however, that is closely tied to the world of marketing and should therefore be used with caution. In 2007, in fact, the European Union banned the use of the label "superfood" on food packaging, so as to limit its use for marketing purposes.

Culinary uses of the lemon

It is rare for lemons to be eaten as a whole fruit, yet they are nonetheless an ingredient in many culinary preparations. In the kitchen, the parts of this delicious fruit most commonly used are the juice and the zest. With the juice squeezed from a very fresh and preferably organic or untreated lemon, you can make a refreshing fresh-squeezed drink that, lightened with water and sugar or honey, will yield the timeless lemonade. It should be drunk as soon as it is squeezed so as not to lose the precious vitamin C, which, among other things, also aids the absorption of iron.

A squeeze of lemon juice over meat and vegetables does indeed allow the body to absorb both animal and plant iron from these foods. Worth trying on lentils or with chickpea hummus.

Lemon juice can also replace vinegar in salad dressings, for a more delicate flavour. It is also excellent for marinating meat or fish, or for a vinaigrette to flavour vegetables. Grated zest, which is highly aromatic, can be used to season pasta, plain rice, prawns or anchovies, to give just a few examples. And then there are desserts, from the more than classic crème pâtissière to soft cakes, biscuits and jams, as well as sorbets and granitas.

In the absence of fresh fruit, lemon essential oil can be used. As well as being toning and stimulating circulation, a few drops added off the heat give a risotto a delightful fragrance, and lend an intense, very fresh aroma to desserts such as cakes or mousses.

Alternative uses of lemon in the home and beauty routine

The many virtues of the lemon also enrich the home and beauty routine. A few examples?

In the home

To help with household chores with a natural touch, you can use lemon juice (diluted in water) to clean the microwave, to deodorise chopping boards and rooms, or perhaps the fridge (by placing one cut in half inside it). Try it also to make copper, aluminium and brass shine: cut it in half again, sprinkle the surface with coarse salt and rub it gently over the surface of the cookware — the result will surprise you!

Beauty routine

In the beauty routine, the rich vitamin C content of the lemon helps the beauty of the skin, contributing to preventing its ageing. Being astringent, it also smooths and reduces oiliness. It also helps the health of the scalp and fights wrinkles. These are all anti-ageing benefits that, according to the American Academy of Dermatology, can become visible after just one month of a consistent routine.

In short, lemons are rarely absent from our homes, especially in the larder — all that remains is t