Lemons, their very essence when added to recipes instantly make the flavor pop with any dish. Their brilliant color and rich taste bring any simple and ordinary plate of food into the show. They are quintessential fruits that go well with fish, chicken, salads, marinades, desserts, frozen treats and drinks.
The wealthy Victorians grew citrus trees indoors as a sign of status and used live scented plants to keep their large estates smelling fresh all the time. Barley is a very beautiful plant, with shiny, dark green leaves, and the smell of the flowers is absolutely incredible. The Victorians also had afternoon tea in afternoon tea The dances were also served fresh with lemon wedges. Of course, lemons had arrived in America long before the Victorians recognized their wonderful flavor, which accented drinks and food with the scent of lemons.
Lemons are thought to have originated in northern India, and were later introduced into Assyria, where they were discovered by soldiers serving Alexander the Great, who brought them back to Greece. The lemon later reached the Mediterranean Sea after the Romans found a direct route from the Red Sea to India from the southern end. The Arabs were largely responsible for the fruit culture in the Mediterranean region.
Christopher Columbus citrus-trees”>citrus brought lemon seeds to the island of Haiti in 1493 during his second voyage, and also other citrus trees in the happy soil of Haiti Records show that citrus trees were finally planted by the Spanish in coastal South Carolina and St. Augustine Florida to be confirmed by him in 1633.
It is well known among the people that lemons have been found to be a strong protection against scabies, and that they are carried by sailors on every voyage. It is ironic, however, that the sailors responsible for bringing lemons to other regions were actually the fruit they feared would prevent disease. This knowledge of mass apothecary’s circulation was obscured until the British naval surgeon, James Lind, recorded its use in his “Treatise on Scurvy” in 1753, so it was not until the end of that century. The Royal Navy began to treat its sailors with lemons.
Lemons were discovered in Northern India for their unique flavor which quickly made food and drinks expensive. The natives of India called lemons “golden evil” and traded them for various valuable items. Lemons since Arizona and California produced around 95% of the United world. > You harvest lemons.
The Sunkist Company prefers seeded lemons; and it is uniform in color, shape, and size; he resists anger; and the ships were well bruised. In California, where untimely cold snaps are less of a problem than in Florida, growers prefer the lovely, bright yellow Eureka or Lisbon lemons. Both thick skins are resistant to crushing, and the large size catches the consumer’s eye.
Many Uses of Lemons
Lemon Balm Excellent for its calming properties, and used for centuries as a mild medicine such as Valium, and for its antibacterial properties, Lemon Balm it can be used to clean ulcers, scrapes, and cuts.
Lemons help stimulate circulation. This is the reason why many aromatherapy soaps have essential oil. Due to its high vitamin C content, helps boost the immune system.
A bag of fresh lemons will add a wonderful scent and a festive look to the room these days.
cutting boards with lemon juice to remove the smell of garlic, onion, or fish.
Add a slice or two of fresh lemon in a glass of water. This is not only visually appealing, but it makes the water taste and smell better.
If reducing your sodium or fat intake, try squeezing a wedge of fresh lemon in salads, steamed vegetables, soups and instead of butter or salt viviaries
Mix the purulent or finely minced garlic with lemon juice, and add mild salt to taste raw first. raw condiments or spreads such as hummus or fresh salsa.
Organic lemons are the best choice when using lemons for recipes. The lemons should be shiny and firm with very thin grain skin.
Nutritional value of raw lemons
Lemons are packed full of vitamin C which helps build collagen, a glue-like fibrous protein in bone, cartilage, tendons and other important tissues. Vitamin C helps give structure and maintain body parts such as bones, cartilage, muscle, veins, capillaries and teeth.
Lemon Recipes
old fashioned lemonade
6 large lemons
1 cup of sugar
2 tenths frigida
The ice
directions:
Cut the lemons in half. Squeeze the juice into a large measuring cup. Strain the juice, discarding the seeds, but not the pulp. Measure out 1 and a half cups of lemon juice, using any leftovers for another batch. Combine the juice with the sugar and stir until all the sugar is dissolved. add water If you put ice in pitchers and glasses, use less water.
Lemon-MarinatedFlank Steak
1/4 cup freshly squeezed lemon juice
1/4 cup dry White wine
1/4 cup oil
2 cloves of garlic, peeled and bruised with the back of a knife
2 or 3 inch sprigs of fresh rosemary
1 bay leaf, crushed
1 teaspoon cracked black pepper
Salt to taste
1 pound two sides of steak
directions:
In a small bowl, mix everything except the sides of the steak. Place steak side up in a large plastic zipper-lock plastic bag. Pour the marinade over the meat, seal the bag and allow to marinate in the refrigerator anywhere from 30 minutes to two hours. A hot grill will control the hot flavors. Cook to desired doneness.
Avocado Salsa
1 avocado cut into cubes
1 cup chopped green bell pepper
1/2 cup salt
1/4 cup chopped fresh celery
1 tbsp. lemon juice
1/2 cup diced red onion
directions:
In a medium bowl, toss the avocado with the lemon juice and add the rest of the ingredients, stirring to combine. 15 minutes apart from each other. Serve with a football taco.
Lemon-Garlic Mushroom Butter
24 large mushrooms
peanut butter cup not melted
2 cloves of garlic, minced
2 shallots, minced
1/2 cup chopped celery
Juice from 1/2 lemon
1/2 tsp. salt
1/4 tsp. pepper
directions:
Clean the mushrooms with a slightly damp cloth. Remove the stems. In a small bowl, combine the butter, shallots, garlic and celery. Add lemon juice, salt and pepper. Until well mixed. Place the mushrooms in a shallow dish. Fill each mushroom with a dollop of garlic butter mixture. Bake at 400 degrees for 10 to 12 minutes. Serve as a side dish or next to steak.
Lemon Lime Icy Summer Slushies
3 (3 oz.) pkgs. lime Jell-O
13 cups of boiling water
4 cups of sugar
2 (46 oz.) pineapple juice cans
1-16 oz. a bottle of real lemon juice
2 tenths Ginger ale
directions:
Dissolve the Jell-o in 9 cups of boiling water. Dissolve the sugar in the remaining 4 cups. Add the Gel-o mixture. add the juices. In 2-5 quartice cream pour and harden. It is allowed to melt for some time before serving, until it is melted. Just before serving, add 1 gallon of ginger beer to each bucket of slushie mixture.
Lemon Cheesecake
1 (3 oz.) pkg. lemon Jell-O mix
1 cup of boiling water
3 tbsp. freshly squeezed lemon juice
1 (8 oz.) pkg. Philadelphia cream cheese
1 cup granulated sugar
1 tsp. vanilla
12 oz. Cool Whip
2 graham cracker pie crust crust
2 lemon slices
directions:
Mix the jell-o, water and juice together. Put down the cold. In a separate bowl, mix together the milk, sugar and vanilla, then fold into the Jell-O mixture. Gently fold in the Cool Whip. Place the mixture in the prepared shells. Garnish the pies with a dollop of chopped topping and a lemon wedge. Refrigerate before serving.
