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Lemons, one of the most highly alkalinizing foods, are native to tropical Asia, where cultivation dates back at least 2,500 years. In the twelfth century the Arabs brought lemons to Spain and Africa. It was Christopher Columbus, who brought the seeds of lemons with him from the Canary Islands on his second voyage. In the New World, lemons were introduced by the Spanish adventurers in Haiti, then known as Hispaniola. In the United States, Florida was the first lemon-producing area, and this state led in production of lemons until a heavy freeze in 1895 killed the lemon groves. They were never replanted. Now, about 95 percent of the lemons used in the United States and Canada are produced in southern California. The other 5 percent are grown in Italy. Italy and California together produce nearly the world's entire supply of lemons. In 1870, a variety of lemon called the Eureka was started from Sicilian lemon seed planted in Los Angeles by C. R. Workmen. The Eureka, along with the Lisbon, are the two varieties most commonly grown commercially. The Eureka grows in prolific quantity and is early-bearing, from late spring to summer; the Lisbon tends to bear only one large crop a year, in either spring or winter. A single lemon tree has been known to produce 3,000 lemons a year. This is because lemon trees bloom and ripen fruit every month of the year. The most fruit is produced between January and May. The best lemons have skin of an oily, fine texture and are heavy for their size. This type is more apt to be full of juice, with a minimum of seeds and waste fibers. Choose lemons of a deep yellow color for ripeness and juice. They should be firm, but not hard, to the touch. Avoid using lemons that show signs of bruises, as fruits that have been mechanically injured are more subject to mold. Decay on the fruit appears as a mold or a discolored soft area at the stem end. Shriveled or hard-skinned fruits, or those that are soft or spongy to the touch, are not desirable.

They may be old, dried out, mechanically injured, or affected by a rot at the center. Lemon juice makes a good substitute for vinegar, especially in salad dressing, and for flavorings generally. Use a little lemon juice to cut the sweetness in very sweet fruit juices and use lemons in milk or cream, or canned milk, to curdle it, or when you want to make cheese. Use lemon to soften water, and when shampooing the hair, use lemon juice in the water to make an excellent rinse. History The lemon originated in southeast Asia, probably in India or southern China. Its history is sometimes unclear because of the confusion with the similarly appearing “citron,” a closely related species. The lemon was thought to have been depicted in Roman artwork as early as the first century A.D. Other sources state that the fruit was first grown in Europe in the second century A.D. In the 1600s, physicians became aware that daily intake of lemon juice would prevent outbreaks of scurvy among sailors on long sea voyages. Scurvy is a vitamin deficiency disease characterized by muscle wasting, inability of wound healing, bruising, and gum deterioration. English ships were required by law to carry enough lemon or lime juice for each sailor to get 1 ounce daily, earning them the nickname “limeys.” The California lemon industry began after the Gold Rush of 1849. From 1940 to 1965, production increased. Today, California and Arizona are the major lemon producers, making the United States a major source ahead of Mexico and Italy. More than 50% of the US lemon crop is processed into juice and other drink products. The peel, pulp, and seeds are also used to make oils, pectin, or other products. Lemon juice has long been used as a diuretic, diaphoretic, astringent, tonic, lotion, and gargle.