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Lemons
A very common religious good luck charm followed in many parts of India, is a string of 7 green chillies, 1 lemon and a small piece of charcoal, tied over the main entrance of a home, shop or office. It is believed to ward off evil and bring good cheer and joy to the occupants. Though it may be farfetched for logical and rational thinkers, it is still a very popular custom to date, followed by the literate and illiterate,rich and poor, old and young, alike.
Lemons, like other citrus fruit belong to the rutaceae family. They have been used as a souring agent and to impart a piquant flavour to recipes since ancient times.Even the Romans knew of lemons, as can be seen in one of the mosaics of Pompeii. It was used in culinary as well as medicinal and cosmetic purposes. Ever since every part of the lemon has been put to productive use in some way or other. Kaffir lime leaves are used extensively in Thai cooking, the rind is used to flavour sweet and savoury dishes, the peel can be used in pickles, marmalades, and jams.
Indians make spicy pickles with lemons, peel and all, which last for months without refrigeration. Dried lemon peel is used in Chinese cooking. When using citrus fruit in salads, the seeds, white pith,segment membranes, and white inner core must be removed carefully, to avoid the bitterness creeping into the dish.
Some uses of lemons and their parts:
- A glass of warm water, to which the juice of 1 lemon, and a tsp. of honey has been added, help in weight loss if taken first thing in the morning, regularly.
- A slice of cut lemon rubbed immediately over a paan stain, and then washed, will leave the fabric free of all traces of the stain.
- A tsp. lemon juice, mixed with 1 tsp. honey, 1 tsp. ginger juice, will reduce phlegmatic cough.
- Lemon juice when added to fruit like apples, bananas after cutting, and tossed lightly will prevent them from turning blackish immediately. This job can be simplified by using a small spray bottle spray the fruit.
- Lemon and orange peels, dried and powdered and mixed with gram flour can be used as an excellent exfoliant. When required add 1 tsp. curds to 1 tbsp. flour mixture. Rub face gently with mixture for 5 minutes, wash with ordinary tap water for a clean, clean, feel. This can also be used as a bath scrub for body, daily.
- Squeezed out, lemon can be used to rub the hands, nails, and fingers. Rub till peel and hands turn dry.
Wash after 15 minutes. Best done leisurely, while relaxing as in watching TV, etc.
- Peel long strips of lemon with knife, pith and all, hang to dry, use in a bouquet garni.
- If the lemon seems to dry out, or the skin is too stiff, either soak in hot water for 10 minutes or
microwave for 30 seconds, before cutting. You will be able to extract maximum juice this way.
- Soak squeezed lemon peels and some mint leaves in a mug of hot water for at least 1 hour. Squeeze out the peels and leaves, add water to remaining bath water for a refreshing bath.
- Put lemons in a glass jar, fill it with water, screw lid tight. Refrigerate. Change water every 3rd day.
Lemons stored this way will keep good for almost a month.
- If just a few drops of lemon juice are required do not cut whole lemon. Roll lemon on a hard surface to soften the skin, prick a hole with a cocktail or skewer. Press out required drops. Leave a toothpick in the hole or wrap it in a piece of foil. This will keep it from drying out.
- Add lemon peel to a jar of castor sugar and close lid tightly. The sugar will have a beautiful mild lemony taste and smell to be used in pastries, cakes, puddings, etc.
Lemon juice is used as an ingredients in many beauty treatments: There are many already listed in the tips section. Regular use of a mixture of lemon and fresh cream rubbed over face and neck will help it become clean and clear, and soft and taut. Wash off after 15 minutes with cold running water.
Parts of lemon using in cooking:
Lemon leaves: Leaves of lemon like the kaffir limes, are used as an exotic ingredient esp. in east asian cooking like thai, indonesian and lebanese dishes. They are broken and used as a seasoning, more or less like curry leaves.
The leaves can be dried or frozen for future use. The branches can also be made to stand in fresh water in a window sill, adding greenery to the kitchen, and they keep for a while.
Lemon juice: If you have to store then squeeze out juice from clean, wiped lemons, do not allow water to Touch it. Bottle and store in fridge. It will keep for almost a month.
Lemon pith, seeds: are tied in a muslin bag, added to the juice and kept overnight, from which marmalade, etc. is made. Otherwise pith and seeds have not other use.
Lemon peel and rind : The peel must be cleaned of (with a parer or canelle knife) the white pith before using for making candied peel or for other recipes.
The rind or outer hard skin, can be grated or pared out with a potato peeler and used as required.
Peel may be dried by just putting in hot direct sunlight for a few hours, over a piece of jute or clean cloth.
Whole tenderised lemons:
Put fresh healthy yellow lemons in an earthen pot. Sprinkle 100 gm. Crystallised salt (salt in crystal form) to every 25 lemons. Shake pot well so, salt gets distributed. Tie mouth with a clean muslin cloth. Shake pot every day, till the lemons turn light brown in colour and the skin is very soft. The earthen pot will eventually dry out the liquid formed. When all liquid has been absorbed, coat palms with some refined oil, and pass through the lemons, coating them. Repeat if required. The lemons are now ready. Either transfer to a sterile glass jar , or a container to refrigerate. They will however, if properly looked after, stay even at room temperature for over 6 months. This pickled lemon can be used as an ingredient to make chutney, eaten as is, as an accompaniment, after sprinkling some pepper or paprika, or added as a souring agent when fresh ones are unavailable.
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