The first reference we have of lemons in Europe is with the spread of the Roman Empire who brought lemons back home from their conquests in the 4th Century and later in the Middle Ages to Spain and France. It was not until the 18th Century that it was introduced to Britain where it was primarily used for its medicinal properties. Being rich in Vitamin C, lemon juice was used to cure scurvy amongst sailors. The Arabs hailed it as a natural healer to aid indigestion and cure vomiting.

Lemons are far too sour to be eaten raw but they are used in countless ways in savoury and sweet dishes. The grated rind and juice of this citrus fruit are used to flavour cakes, pies, fruit drinks, hot drinks, curds, marmalades, sauces, marinades and dressings.

Having a high percentage of pectin, lemon juice is used to achieve a good set in jam and jelly making. Its acidic properties make it a good antioxidising agent. When brushed on cut fruit and vegetables, it helps prevent discolouration and deterioration.

As a garnish, lemon wedges add an attractive finish to any dish, ready to be squeezed over the food to bring out its true flavours. If sliced and twisted, lemon adds colour to drinks and cocktails.

When buying, choose lemons which have a bright yellow colour, feel full of juice and do not appear shriveled and dry. Before using lemons, especially if using the rind, remember to scrub the lemons in warm water beforehand. This helps remove the wax which is applied as a preservative