Lemons have a fascinating history that dates back thousands of years, tracing their origins to northeastern India, northern Myanmar, and China. They are believed to be a hybrid, a cross between the bitter orange (Citrus aurantium) and citron (Citrus medica). The citron was one of the first citrus fruits introduced to the Mediterranean from Persia as early as the 4th century BC. However, lemons as we know them today emerged much later.
The earliest records of lemons in the Mediterranean appear in the writings of ancient Romans, who knew about the fruit by the end of the 1st century AD. Lemons were not widely cultivated in ancient times but were considered a luxury and used more for ornamental purposes, perfumes, and medicinal uses. They made their way through the Middle East, brought by Arab traders around the 7th century AD. By the 10th century, lemons were firmly established in southern Italy, Persia, Iraq, and Egypt, thanks to the spread of Islam and the trade routes.
One of the earliest significant mentions of lemons in European texts is found in a 10th-century treatise on agriculture written by Ibn al-Awwam, an Andalusian Arab agronomist. By the time of the Crusades in the 11th and 12th centuries, lemons were introduced to the rest of Europe, particularly in Italy and Spain, where they began to be cultivated more widely.
Lemons gained popularity in the Renaissance, especially in Italy, where they became a symbol of wealth and refinement. Over time, the fruit spread across Europe and was later brought to the Americas by Christopher Columbus in 1493 on his second voyage, along with oranges. Use of lemon in a drink can be dated back as far as the Ancient Egyptians, where locals mixed lemon juice with sugar to create a refreshing drink. It gained popularity in Europe during the 17th century, particularly in France. By the 18th century, lemonade had become a widely enjoyed beverage across Europe and North America.
Today, lemons are enjoyed globally for their tart flavor and various culinary, medicinal, and household uses. As well as adding flavour, lemon helps with preservation due to its high acidity, primarily from citric acid and ascorbic acid (vitamin C). The acidic environment created by lemon juice inhibits the growth of bacteria and other microorganisms, slowing down spoilage in foods and drinks.
Images: Lemons on a tree - CC; Squeezing lemons and oranges for Dunoon Goes POP (c) POP Shop