Kendall Farms | Dwarf Lemons

The History of Lemons

Lemons (citrus meyen) were originally found in Northern India and are prized for their unique flavours, enhancing culinary delights around the world. Their discovery is a fascinating part of our agricultural history.

Referred to as the "golden apple," lemons were traded for a variety of precious items. Today, we continue to discover many beneficial ways to use lemons as we share culturally diverse recipes and formulas

with an international community. Alexander the Great, in the years 336-323 BC, conquered the known world bringing along scientists and scholars who shared their knowledge with cultures across the continent to the Mediterranean Sea. Today, Italy remains the largest grower of lemons in the world. Once given as a gift by kings to kings, peoples all across the continents of Asia, Europe, and Western Worlds share ideas and create recipes using lemon.

The History of Citrus

The Kendall Farms Range

Dwarf Meyer - This popular variety of 'lemon' is not a true lemon but likely to be a natural hybrid between a lemon and an orange. The lower acidity and reduced bitterness makes it one of the most widely grown home-garden varieties. Very hardy and prolific.

Lisbon - Limited supplies of LISBON (the European Lemon) are sometimes available (but spasmodically, so please ask).

Cultivation Notes

Check out a complete guide to citrus tree care here

Health Benefits

Citrus is rich in vitamin C, vitamin P and calcium and is beneficial in the digestion of protein-rich foods. Citrus fruit also changes the over-acid condition of the body to an alkaline one by its heavy fruit calcium contents, which supply the bones, teeth, blood and nervous system with calcium and phosphorous. Citrus juices are a great aid to nervous persons, and are used in neurasthenia with fine results. Citrus juices relieve and prevent nervous indigestion and halitosis (bad breath) due to upset digestion. Citrus also cleanses and whitens discoloured teeth and actors and professionals find the lime and lemon a great help to keep their breath sweet by drinking the juice of either, sweetened with honey and diluted with water, before or between meals and before retiring. This is also good for sore throats and colds, especially if pineapple juice is added to it. Lemon or lime juice is a great remedy for asthma, by using two tablespoonfuls before each meal and before retiring -- in addition to a starch-free and milk-free diet.

In 1747, James Lind's experiments on seamen suffering from scurvy involved adding Vitamin C to their diets through lemon juice. Some sources state that lemons contain unique flavonoid compounds that have antioxidant and anti-cancer properties. These may be able to deter cell growth in cancers. Limonins found in lemons could also be anti-carcinogens. Because of its high Vitamin C content, lemon has been touted in alternative medicine as a tonic for the digestive system, immune system, and skin. There is a belief in Ayurvedic medicine that a cup of hot water with lemon juice in it tonifies and purifies the liver.

Interesting Facts

A lemon at room temperature will yield more juice. Before juicing, press down firmly and roll the lemon on the kitchen counter to break up the pulp before juicing. If the lemon is very cold, you can microwave it for a few seconds before squeezing. Freeze the juice in ice cube trays, when frozen save in a plastic bag. Grate lemon zest; seal tightly in plastic bag & freeze. Put lemon wedges inside the cavity of a whole chicken. Tenderize meat by marinating it in lemon juice. Squeeze lemon on vegetables while steaming, to keep the colours bright. Add it to rice while cooking to make it fluffier. If you are serving wine with dinner, substitute fresh lemon juice for vinegar in salad dressings. A few drops of lemon juice improves the taste of other fruits.

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ASPARAGUS WITH LEMON DRESSING

Here is a delicious recipe utilising Meyer lemon, a healthy snack for a tangy start to a dinner party.

Ingredients

1 bunch asparagus

1 lemon pepper dressing, (see recipe below)

Lemon pepper dressing

2 tablespoons lemon juice

1/2 tablespoon extra virgin olive oil

1 teaspoon honey

1 clove garlic, crushed

1 teaspoon apple cider, (or malt vinegar)

1/4 teaspoon black pepper, cracked

Method

1. To trim asparagus, snap or cut the hard woody ends off (about 2cm off each asparagus spear) and rinse under cold water.

2. Cook the asparagus by steaming for 5 minutes.

3. Place all ingredients in a small bowl and whisk them together until well combined. (Makes about ¼ cup)

4. Arrange the warm, cooked asparagus on a serving plate and drizzle with lemon pepper dressing.

LEMON CUP CAKES....the kids will love 'em

Ingredients

1/3 cup self raising flour

1/4 cup caster sugar

1 1/2 teaspoons cornflour

1/4 teaspoon bicarbonate of soda

1 egg yolk

1/4 cup vanilla yoghurt

1 teaspoon lemon rind, finely chopped

Juice of one lemon

2 teaspoons olive oil

Method

1. Preheat oven to 180°C.

2. Sift flour, sugar, cornflour and bicarbonate soda into a small bowl.

3. Stir in yolk, yoghurt, rind, juice and oil. Mix until batter is smooth.

4. Spoon 1 ½ tablespoons of mixture into patty cases on oven tray. Bake for 10 minutes or until cooked.

Notes: To increase the fibre in this recipe add ½ cup wheat bran and extra tablespoon canola oil

PRESERVED LEMONS

Ingredients

4 large lemons, cut into 8 wedges each

3/4 cup kosher salt

1 cup lemon juice

3/4 cup olive oil

Directions

1. Toss the lemon slices in sea salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.

2. To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favourite dish for a lemony zing.