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CULTURAL AND WILD PLANTS
Lemon. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Lemon, Citrus lemon. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Lemon (Citrus) Family: Rutaceae (Rutaceae) Origin: Southeast Asia (India, Malay Islands) Area: Lemon is common in many countries with tropical and subtropical climates, including India, Mexico, Spain, Italy, Argentina and others. Chemical composition: Lemons contain vitamins C, B1, B2, PP, carotene, as well as calcium, potassium, magnesium, phosphorus, iron and other trace elements. Lemon essential oil contains limonene, pinene, myrcene and other terpenoids. Economic value: Lemons are used in the food, perfume and medical industries. They are popular for flavoring dishes, preparing drinks, confectionery and jams. Lemons are also used as a means to strengthen the immune system, relieve stress and treat various diseases. In addition, lemons are used in the cosmetics industry to create skin and hair care products. Legends, myths, symbolism: In ancient Roman mythology, the lemon was associated with the goddess Juno, the goddess of female beauty and fertility. It was said that the lemon was used in rituals related to women's health and fertility. In the culture of the Far East, lemon is considered a symbol of purity and spirituality. It was used in rituals of purification and meditation, as well as for the treatment of physical and spiritual illnesses. Symbolically, the lemon is associated with the concepts of freshness, purity, vitality and vigor. It is also associated with the concept of renewal, as its fresh smell and taste can refresh and restore energy. In magic and esotericism, lemon is used as a protective talisman that can scare away evil spirits and negative energy. It is also used to improve mood, increase energy, and bring good luck.
Lemon, Citrus lemon. Description, illustrations of the plant Lemon, Citrus lemon Burnt. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Evergreen small tree 5-8 m high, with a spreading crown and prickly branches. The leaves are light green, leathery, shiny on the upper side and matte on the lower side. The flowers are small, solitary or paired, white, pinkish below. The fruit is an oval multi-celled berry, pointed at both ends. The skin is light yellow. Blooms from spring. The tropics and subtropics of China, India, and Burma are considered the homeland of the lemon. In the Mediterranean, he came at the beginning of the XIII century. Around the XNUMXth century, lemon appeared on the territory of Western Georgia, where it took root well. At present, the plant is a complex population, consisting of many forms and varieties, the fruits of which differ in weight, size, thickness, skin character, juiciness and aroma. Unknown in the wild. Lemon is propagated by seeds, grafting, but most often by cuttings. Seed trees begin to bear fruit in the third or fourth year, and grafted seedlings and cuttings - in the second or third year. The plant is demanding on heat: at a temperature of minus 8-9 ° C, it freezes. At the same time, temperatures above 25 ° C depress him: foliage and fruits fall off. The crop is harvested in November-December, when the fruit reaches a diameter of 5-6 cm, and the skin becomes dark or light green in color. When ripe (in bed) lemons become straw-yellow. Lemon fruits are extremely useful. They contain carotene, vitamins B1, Br, P, C, pectin and sugar. In the peel of these substances, especially vitamin C, is concentrated about three times more than in the pulp; organic acids are concentrated in lemon juice. The yellow color of the fruit is due to the coloring matter hesperidin, and the pleasant aroma is due to the essential oil contained in the peel. Essential oil is made up of valuable aromatic substances. Most of all it contains limonene and citral. The beneficial properties of lemon fruits have been known for a very long time. Chinese medicine used lemon as a remedy for scurvy many centuries before the discovery of vitamin C. The famous physician Avicenna considered lemon juice a powerful remedy against feverish heartbeats, recommended lemon for jaundice, to ease the digestion of pregnant women and against vomiting. In the Middle Ages, lemon gained fame as an anti-plague agent. Lemon leaves are repeatedly mentioned in ancient Georgian medical literature.
In modern medicine, lemon is a classic remedy for the prevention and treatment of scurvy, diseases of the respiratory tract and the gastrointestinal tract. The complex of vitamins, acids, essential oils and sugars contained in lemon juice determines its refreshing, antipyretic and antiemetic effect. Lemons increase the secretion of the mucous membrane of the mouth, throat, bronchi and thereby facilitate the separation of sputum when coughing; high antimicrobial properties of lemon are manifested when brewing it with hot water, tea. Fresh lemon is a great appetite booster. Thanks to the vitamins and organic acids contained in it (it is second only to pomegranate in terms of the amount of citric acid), it is actively included in the metabolic processes taking place in the body. Lemon juice improves digestion. It is useful for salt deposits, edema, gout, rheumatism. It is used externally for fungal skin diseases. From the peel of a lemon, after extracting the essential oil, a complex vitamin preparation citrine is obtained, which has a therapeutic effect in case of hypo- and avitaminosis P, increased fragility of blood vessels. Lemon is used to remove freckles and age spots, as well as to make skin care products - ointments, creams, lotions. Lemon fruits are used in dietary nutrition and in cooking as a seasoning. They give dishes a specific aroma, a pleasant sour taste and enrich them with vitamins. Meat, fish, mushroom sauces are prepared with lemon juice; they are poured over fried game, kebabs. Since ancient times, lemon has been used to make various soft drinks - lemonade and soda. Peeled lemons are put in hodgepodges, cold salads, and with a peel - in dough products, puddings and cereals. Candied fruits are made from the peel, edible essential oil is obtained. Lemon improves the taste of tea and coffee. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Lemon (citrine, lemon), Citrus limon (L.) Burm. Fil. Botanical description, distribution, chemical composition, features of use
The rue family is Rutaceae. Evergreen tree up to 5 m high, mostly with thorns. Young shoots with a reddish-purple tint. Leaves oblong-ovate or lanceolate. Flowers in small racemes or solitary, axillary; the petals are slightly purple on the outside. The fruits are elliptical, with a mastoid outgrowth at the top; the peel is yellow, difficult to separate from the pulp; slices 8-10, flesh greenish-yellow, sour. Seeds with single embryo. Unknown in the wild. Introduced into culture in Southeast or South Asia. The fruit pulp contains a significant amount of organic acids (citric, malic), pectin, sugars (up to 3,5%), carotene, phytoncides, vitamins - thiamine, riboflavin, ascorbic acid (up to 0,085%), rutin, flavonoids, coumarin derivatives, galacturonic acid, sesquiterpenes. The characteristic smell of lemon is due to the presence of essential oil in various parts of the plant. The main components of lemon essential oil are terpene, alpha-limonene (up to 90%) and citral (up to 6%). The seeds contain fatty oil and bitter substance limonin. Fatty oil was also found in branches and leaves (0,24%). The glycoside citronine was found in the bark. Lemons are eaten fresh, and are also used in the manufacture of confectionery and soft drinks, in the alcoholic beverage and perfume industries. As a spice, lemon is used in various fruit salads, sweet dishes, biscuits, sauces, fish, poultry and rice dishes. Lemon juice improves the taste of various dishes (for example, Viennese schnitzel), fried fish, cold appetizers, salads. Lemon is a good prophylactic and therapeutic agent (the best among all citrus fruits) for hypo-, avitaminosis and atherosclerosis. In the Middle Ages, lemon was believed to protect against the plague and to be an antidote for snake bites. Oriental medicine considered lemon to be an excellent remedy for treating wounds and lung diseases and an antidote for various poisonings. In the XI century. Avicenna wrote about lemon as the best medicine for heart disease, recommended that it be eaten by pregnant women and jaundice. Currently, lemon juice and lemon oil obtained from the fresh peel are used to improve the taste and smell of medicines. There have been attempts to use lemon juice to treat uric acid diathesis and edema; tincture of lemon peel or zest - as an appetite enhancer, sedative and antiemetic. In folk medicine, lemon is used as a vitamin remedy for scurvy, for lubricating diphtheria raids in the throat, as an additional remedy for jaundice and liver diseases, for edema, urolithiasis, rheumatism, gout, and for gastritis with low acidity; lemon syrup - as an antihelminthic; outwardly, a solution of juice in water rinsed the mouth with sore throat and inflammatory processes of the oral mucosa, used for lotions for fungal skin lesions and eczema. Lemon is widely used as a cosmetic product - lemon water softens and whitens the skin of the face, it is used in a mixture with beaten egg white, glycerin and cologne to get rid of freckles, age spots, rejuvenate the skin of the face Lemon juice heals cracks in the skin, reduces brittle nails. Lemon peel boiled in honey was used to improve digestion. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Lemon, Citrus lemon. Methods of application, origin of the plant, range, botanical description, cultivation
The fruits are used fresh, but mainly for obtaining lemon juice, which contains 6-8% citric acid and up to 100 mg / 100 g of vitamin C, as well as for making lemonade, in cooking, cosmetics, for the production of lemon oil, citrus acid and pectin. Candied fruit peel is the best source of vitamin P. At the beginning of our millennium, lemon was introduced from its homeland - Southeast Asia to the Mediterranean countries. In the era of the great geographical discoveries, it was brought to the countries of America and Africa. Almost all products on the international market are supplied from areas with a subtropical climate (Greece, Southern Italy, Chile, USA - California). In tropical latitudes, lemon grows successfully and bears fruit only at a considerable height above sea level. Lemon trees are larger than lime trees and reach a height of 3-6m. The crown is spreading or drooping. Shoots of most varieties with thorns. The leaves are large, ovate-oval. Flowers are medium in size, solitary or in small clusters. The fruits of sour, or real, lemons vary greatly in shape, size, peel thickness, juiciness, taste and aroma of pulp, and the presence of seeds. The most typical shape of the fruit is oval, at the top they have a wide and low nipple. The thickness of the peel in thin-skinned varieties is 2-3 mm, in thick-skinned varieties - 5-7 mm. The surface of the peel can be smooth, rough or bumpy. In a lemon, not only the pulp is valued, but also the zest. The specific lemon aroma is due to the presence of essential oils. The pulp consists of 8-12 slices. The quality of lemons is determined by the aroma of the peel, its thinness, the high acidity of the pulp and the absence of bitterness. The fruit pulp contains 4,1-5,8% citric acid, 2,0-3,7% sugar, vitamins B1, B2, P and C. Seeds are multigerm. The main glycoside is hesperidin. Lemon is characterized by parthenocarpy, so seedless forms are not uncommon. Parthenocarp varieties do not need pollinators. When self-pollinated, it reproduces almost unchanged. In terms of resistance to low temperatures, lemon is inferior to mandarin, orange and grapefruit, severe damage to trees occurs at minus 6-8 ° C. At the same time, the lemon is poorly adapted to the conditions of a humid tropical climate, its productivity drops here, and the fruits are of poorer quality. Flowering is almost remontant. The fruits of the same variety, ripening in different months of the year, differ in appearance and chemical composition due to the climate. Therefore, winter, summer and autumn lemons are distinguished.
All known varieties of lemons are divided into 3 main groups according to the characteristic features of the fruit:
Lemon is not easily crossed with other species, nevertheless, hybrids with it are known: limonangi (lemon x orange). These include, apparently, the Meyer lemon, known in our subtropics, originally from China, introduced into tub culture in America by the traveler Frank Meyer; limonaymy (lemon x lime); Limandarins (lemon x tangerine) - Red lemon and White lemon from China. Lemon fruits can be stored for 6-8 months after harvest if harvested in dry weather. Lemons are transported at an air temperature of 2 to 5 °C in refrigerated vehicles, stored at an air temperature of 2 to 6 °C and a relative humidity of 85-90%. Sweet lemon, especially popular in Arab countries, is classified as Citrus limetta Risso. A number of varieties of sweet lemon are known (Dorshapo, Millsweet, etc.), in the fruits of which the ratio of sugars and acids is almost the same as that of mandarin (sugars - up to 7-8%, acids - up to 1%). The rough lemon (Citrus jambiri Lushing) is the leading rootstock in many countries. Authors: Baranov V.D., Ustimenko G.V.
Lemon, Citrus lemon Burm. Botanical description, habitat and habitats, chemical composition, use in medicine and industry
A small evergreen tree with a pyramidal or spreading crown, up to 2,5-4 m in height, of the rue family (Rutaceae). The leaves are leathery, oblong-ovate with unwinged petioles. The flowers are axillary with purple petals on the outside, with a delicate delicate aroma. The fruit is berry-like, 6-9 cm long, 4-6 cm in diameter with a nipple at the top, light yellow in color, with a peel that is difficult to separate Range and habitats. Homeland lemon - India, China and the Pacific tropical islands. Chemical composition. Fruit pulp contains a significant amount of organic acids (citric, malic), pectin, sugars (up to 3,5%), carotene, phytoncides; vitamins - thiamine, riboflavin, ascorbic acid (up to 0,085%), rutin, flavonoids, coumarin derivatives, galacturonic acid, sesquiterpenes, hesperidin, eriocitrin, eridictyol. The seeds contain fatty oil and bitter substance limonin. Fatty oil was also found in branches and leaves (0,24%). The glycoside citronine was found in the bark. The leaves contain 55-880 mg of vitamin C. The characteristic smell of lemon is due to the presence of essential (lemon) oil in various parts of the plant. The main components of lemon essential oil are terpene, alpha-limonene (up to 90%), citral (up to 6%), geranyl acetate (1%). Application in medicine. The therapeutic effect of lemon is explained by the presence of lemon oil and citric acid, which is widespread in many plants; for example, in a lemon its content reaches 6%, and in the juice of wild pomegranate fruits - 9%. In animal organisms, citric acid, along with other organic acids - malic and succinic - plays an important role in metabolism, participates in the Krebs citrate cycle, which occupies an intermediate position in the metabolism of proteins, fats and carbohydrates. With a therapeutic and prophylactic purpose, lemons are used for hypovitaminosis, beriberi, diseases of the gastrointestinal tract, mineral metabolism disorders, rheumatism, urolithiasis, atherosclerosis, scurvy, tonsillitis, gout, hypertension. In the Middle Ages, lemon was believed to protect against plague and to be an antidote for snake bites. Oriental medicine considered lemon to be an excellent remedy for treating wounds and lung diseases and an antidote for various poisonings. In the XNUMXth century, Avicenna wrote about lemon as the best medicine for heart disease, recommended that it be eaten by pregnant women and jaundice. Pure citric acid, and more often in the form of freshly squeezed lemon juice, was given orally for scurvy. For feverish patients, citric acid was prescribed as a thirst-quenching drink in the form of lemonade, effervescent powders, etc. In case of poisoning with alkalis (soda, potash), citric acid was used as an antidote. Citric iron and quinine citrate were used as bitters and as iron preparations. Currently, lemon juice and lemon oil (lat. Oleum Citri), obtained from fresh peel, are used to improve the taste and smell of medicines in traditional medicine. But in folk medicine, lemon is used for colds. There have been attempts to use lemon juice to treat uric acid diathesis and edema; tincture of lemon peel or zest - as a bitter-spicy gastric agent that increases appetite, sedative and antiemetic. Synthetic citral is used for hypertension and in ophthalmology.
In folk medicine, lemon was used as a vitamin remedy for scurvy, for lubricating diphtheria raids in the throat, as an additional remedy for jaundice and liver diseases, for edema, urolithiasis, rheumatism, gout, and for gastritis with low acidity; lemon syrup - as an antihelminthic; outwardly, a solution of juice in water rinsed the mouth with sore throat and inflammatory processes of the oral mucosa, used for lotions for fungal skin lesions and eczema. Lemon peel boiled in honey was used to improve digestion. Lemon oil is obtained from the pressed fresh peel of the fruit. In appearance, it is a clear, colorless or slightly greenish-yellow liquid with a lemon odor and a spicy bitter taste. Store in dark, well-corked bottles, filled to the brim, in the form of a 10% alcohol solution. On standing, the oil becomes thick and rancid. Used to correct the taste and smell of medicines. At home, lemon juice is obtained using a juicer or manually. Lemon juice is used for salt deposits, including uric acid salts (gout), for edema of cardiac origin, for infectious and viral diseases. Lemons are also useful for low acidity of gastric juice, for example, for hypacid gastritis. Other uses. Lemons are eaten fresh, and are also used in the manufacture of confectionery and soft drinks, in the alcoholic beverage and perfume industries. As a spice, lemon is used in various fruit salads, sweet dishes, biscuits, sauces, fish, poultry and rice dishes. Lemon juice improves the taste of various dishes (for example, Viennese schnitzel), fried fish, cold appetizers, salads. Citric acid often acts as a natural acidity regulator in various confectionery, bakery products and semi-finished products of factory, not home production. Lemons are used to make jams, sauces, creams, syrups and drinks. Lemon slices are a beautiful decoration for second courses. In addition, lemon can be used to make lemon cakes and pies. Homemade lemon liqueur limoncello is a traditional product from Foggia. Lemon juice is the main component of lemonade, a sour, sugar-sweetened drink that has a wide range of uses due to its refreshing effect. Often, especially when making factory-made lemonade, lemon juice is replaced with citric acid. Ordinary natural lemonade is prepared in this way: freshly squeezed lemon juice is ground with finely crushed sugar, and the resulting syrup is diluted with water. Effervescent (carbonated) lemonade is an aqueous solution of sugar, lemon juice or citric acid saturated with carbon dioxide. Sometimes they add various essences for taste - lemon, orange. Thanks to the acids contained in lemonade, it refreshes and quenches thirst; in fizzy lemonades, the carbon dioxide contained in them plays an important role; the latter produces an increased secretion of gastric juice, increasing its acidity, improves appetite. Dry lemonade is obtained by evaporating dry lemon juice with sugar and grinding the resulting mass into a fine powder. For use, such a powder is simply dissolved in water. If part of the water (no more than half) is replaced by wine in the preparation of lemonade, then wine lemonade is obtained; such lemonade is used as an aphrodisiac and tonic for serious illnesses. Lemon is widely used as a cosmetic product - lemon water softens and whitens the skin of the face, it is used in a mixture with beaten egg white, glycerin and cologne to get rid of freckles, age spots, and rejuvenate the skin of the face. Lemon juice heals cracks in the skin, reduces brittle nails. For cosmetic purposes, lemon is used as hair balms, creams, lotions, for the manufacture of lotions and masks for the care of various skin types. Authors: Turova A.D., Sapozhnikova E.N.
Lemon. Botanical description of the plant, areas of growth and ecology, economic importance, applications
A small evergreen tree of the citrus family, native to India. Lemon is grown in subtropical regions, widely bred in greenhouses. The flowers are white with a strong pleasant aroma, the fruits are light yellow, fragrant, sour taste. Blooms in spring for several months. The fruits ripen in late autumn or early winter. The characteristic smell of lemon is due to the presence of essential oil in various parts of the plant. Fruit pulp contains a significant amount of organic acids (citric, malic), pectin, phytoncides, carotene, vitamins A, B1, B2, C (up to 85%), P, flavonoids, coumarin derivatives. The main components of lemon essential oil are alpha-limonene (up to 90%) and citral (up to 5%). The seeds contain fatty oil, bitterness. Lemons are eaten fresh, and are also used in the manufacture of confectionery and soft drinks, in the alcoholic beverage and perfume industries, and in cooking. Lemon is a prophylactic and therapeutic agent for hypo-avitaminosis and atherosclerosis. In the English flora at the end of the 30th century, a mandatory intake of 1803 g of lemon juice daily was introduced, which reliably protected sailors from scurvy on long voyages. Thanks to the use of lemon by the sailors of the ships "Nadezhda" and "Neva" under the command of Admiral Kruzenshtern in 1806-XNUMX. during the trip around the world there was not a single case of scurvy. In the Middle Ages, lemons were believed to ward off plague and to be an antidote for snake bites. There is an ancient Caucasian legend that tells that the favorite of one of the kings fell out of favor and ended up in prison, where he was offered to choose food to taste. To the surprise of those around him, the prisoner chose lemons, saying that their aroma amuses, the peel of fruits and grains are good for the heart, the pulp serves as food, and the juice quenches thirst. Oriental medicine considered lemon to be an excellent remedy for treating wounds and lung diseases and an antidote for various poisonings. In the XI century. Avicenna wrote about lemon as the best medicine for heart disease, recommended that it be eaten by pregnant women and jaundice. Now lemon syrup and lemon oil obtained from fresh peels are used to improve the taste and smell of medicines. There have been attempts to use lemon juice for the treatment of uric acid diathesis and edema, tincture of lemon peel or zest - as an appetite enhancer, sedative and antiemetic. In folk medicine, lemon was used as a vitamin remedy for scurvy, as an additional remedy for jaundice, edema, urolithiasis, rheumatism, gout, and gastritis with low acidity; outwardly, a solution of juice in water rinsed the mouth and throat with sore throat and inflammation of the oral mucosa, used for lotions for fungal skin lesions and eczema. Lemon is widely used as a cosmetic product - lemon water softens and whitens the skin of the face, it is used in a mixture with beaten egg white, glycerin and cologne to get rid of freckles, age spots, and rejuvenate the skin of the face. Lemon juice heals cracks in the skin, reduces brittle nails. Authors: Dudnichenko L.G., Krivenko V.V.
Lemon. Interesting plant facts
A universal cosmetic product used in various combinations with other parts of plants, various additives of animal origin. Lemons are widely used for the preparation of various nourishing and healing masks, which not only smooth the skin, but also refresh, fortify, tone up blood circulation. A number of masks are recommended using fruits or lemon juice. A mixture of beaten egg yolk and lemon juice refreshes and nourishes the skin, smoothes wrinkles. This mask is best used for dry flaky skin. Often use a mask of pure protein. Beat fresh protein thoroughly with a whisk until a homogeneous light foam is obtained, which is applied with a brush in an even layer on the face and neck. After drying, after 5-7 minutes, a layer of protein foam is applied again, which is then washed off with a cotton swab dipped in lemon juice. The protein mask tightens the pores of the skin and at the same time small acne is squeezed out to the surface, and lemon juice tones. The protein mask perfectly cleanses the skin polluted with soot and fatty oils. Cosmetologists believe that such a mask should not be done often, especially with dry skin, as it dries. Very simple and effective is a mask of lemons cut into thin slices, poured into 8 g of vodka for 10-100 days. Infuse in a tightly sealed glass container. The infusion is filtered and half diluted with water. A thin layer of cotton wool is moistened in it and applied to the face for 15-20 minutes. In places where cotton wool dries up, it is moistened with infusion. After removing the mask, dry the skin with a dry cotton swab or soft towel and lightly powder or smear with foundation. In Poland and Czechoslovakia, a honey-lemon mask is popular. A mixture of 1 part lemon juice and 1 part honey is heated and stirred until a homogeneous solution is obtained, which is applied to the face for 20-25 minutes. The mask is washed off with warm water, the skin is dried with a towel and still damp, lubricated with a nourishing cream.
In Bulgaria, one egg yolk is mixed with the juice of half a lemon, the crushed zest (rind) of a whole lemon, and a teaspoon of olive oil. The resulting mass is thoroughly mixed and applied to the face for 20-30 minutes. Remove the mask with a cotton swab dipped in low-fat cow's milk. The mask helps to get rid of wrinkles, heals cracks and inflammation, relieves sclerotic redness. Carcasses of game and poultry are rubbed with half a lemon before cooking. The meat acquires a light shade, becomes soft, juicy and tender, easily fried, forming a golden crust. When cooking poultry broth, it is recommended to add a teaspoon of lemon juice to 1 liter of water. Rice prepared for pilaf is soaked in water acidified with lemon juice, in which it is boiled. Rice becomes white, crumbly, soft, but not boiled soft. Cauliflower is boiled, be sure to add lemon juice. It turns out not only an excellent taste, but also the cabbage acquires a white pure color. Crushed lemon zest imparts a persistent aroma to quince, apple, pear jams, cakes and pastries, neutralizes the taste of oil and the smell of eggs. If gelatin is added to jam, marmalade, jellies, it is necessary to add lemon peels to eliminate its smell and taste. Roast goose is cooked and stewed in the oven with the participation of lemon peels, which give the goose a pleasant aroma and taste. To cook the beets faster, they are washed, peeled, cut into cubes, put in a saucepan and poured with hot water (it should cover the beets). Cook covered, but instead of stirring, it is better to shake the pan several times. When the water is almost completely boiled away, the beets will be ready by then. Add a teaspoon of lemon juice to the pan to restore the color of the beets. Spices are required for beetroot dishes, otherwise they are tasteless and insipid. A few drops of lemon juice in mushroom caviar make it spicier and spicier. Cracked eggs will not leak when boiled if they are smeared several times with lemon juice or wine vinegar. Unleavened flour products on soda have a grayish color, an unpleasant odor and taste, which can be avoided by adding a few drops of lemon juice to the water on which the dough is kneaded. Lemon zest is widely used in cooking. Dry the peel to get the zest, at a moderate temperature in the open air without access to direct sunlight. The dried zest is stored in tightly closed glass jars, soaked in water for several hours before use. The zest is used in the preparation of creams. The soaked crust is washed several times in cold water, dipped in milk and boiled. Do not dip the zest into boiling milk, as it will be baked and will not give the milk the desired flavor. Before preparing the cream, the crust is removed. Fried meat turns out to be much tastier if you put a quarter of a lemon with a peel in a saucepan or deep frying pan in which it is fried. After the peel is completely softened, the lemon is rubbed with a wooden spoon and added to the sauce. A few drops of lemon juice make cocoa much tastier and more aromatic. Author: Reva M.L.
Lemon, Citrus lemon. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Lemon, Citrus lemon. Tips for growing, harvesting and storing
Lemon is a popular and healthy citrus fruit that can be grown both in the garden and in pots on the balcony or windowsill. Tips for growing, harvesting and storing lemon: Cultivation:
Preparation and storage:
You can use lemon zest and juice in cooking and as a seasoning in various dishes. Lemon zest and juice are also widely used in folk medicine and cosmetology.
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