LEMON, Citrus limon (L.) Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to South Asia, primarily North eastern India.
The tree’s ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses.
The pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste.
The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.
Family name: Rutaceae
Botanical name: Citrus Limon
English name: Lemon
Igbo name: Oloma ogbe
Hausa name: Leemu
Yoruba name: Osan orombo nla
Description: This is a small spiny tree with narrow ovate, light green leaves, 5-10cmlong. Pale purple-budded, fragrant, white flowers, 4-5cm across, appear in spring and summer, followed by ovoid yellow fruits, 5-15cm long, containing very sour pulp.
Parts used: Fruits, juice, peel and oil
Chemical constituents: Anti-inflammatory, aromatic, diuretic.
Action: A bitter, aromatic, cooling herb that has diuretic and anti-inflammatory effects and improves peripheral circulation.
- It is internally used for varicose veins and haemorroids.
- It is also used to treat kidney stones, feverish illness and bronchial congestion.
- Juice taken with hot water (in addition to honey, garlic and cinnamon) for cold and flu).
- It is also used to treat eczema, chilblains and sunburn.
- It serves as antidote for poisonous stings, and as a gargle for sore throats.
- Essentials oil is used to treat mouth-ulcers.