Lemons and their cultivation



Lemon is perhaps the most known and used citrus in Italy, but not everyone knows how to grow it. Let's find out about its cultivation needs, the cultivation techniques both in pots and on the ground and its most common varieties.

The lemon is a tree native to Indochina and the lands of India where its cultivation is lost in the history of 5000 years ago of the ancient Assyrian civilization.

This citrus fruit is very well known all over the world and in Italy it is used in cooking especially fresh and in confectionery but also as a natural remedy and for natural cosmetics.

Lemon cultivation is currently widespread throughout the world from Europe to Asia, from Australia to America, involving Italy among the areas of world production traditions.

Its scientific name is Citrus limon and it seems that it was born from the natural crossing of cedar with lime. Its fruit is generally oval in shape with an outer skin of yellow color and rich in essential oils. The pulp inside it is juicy and is divided into 8 or 10 segments. The seeds are found inside the segments.

The flavor of the lemon is particularly acidic, so much so that it is taken as a reference just among the more acidulous taste fruit. This flavor is given in particular by the abundant presence of ascorbic acid or by vitamin C.

The lemon tree

The lemon tree grows up to 6 meters in height and has a very open branch bearing although this varies according to the lemon varieties. Its branches are thorny while its leaves have a reddish color when they are born and subsequently they become dark green when they are large. The lemon flowers are very fragrant and white in color.

They can bloom continuously throughout the year if the climate is mild and this is because the lemon is a re-flowering species . In fact the production of lemons takes place continuously with greater intensity in winter and September.

Lemon flowers have a very sweet smell and taste that recalls many pollinating insects but are also collected by man to produce essences and perfumes for the beauty of the body or to flavor culinary preparations.

The fruit of the lemon is used fresh for the preparation of juices or cooked for use in pastry or the preparation of lemon jam .

Lemon peel is used in many sweet recipes and the essential oil found on lemon peel is one of the most popular natural products for body beauty and health.

Lemon cultivation requirements

The best soil for the cultivation of the lemon must be dissolved, rich in organic substance, then in humus and well drained. The lemon prefers a pH of between 6.5 and 7.5, so soils that are too rich in clay or otherwise too calcareous are not recommended.

The lemon being a citrus fruit loves to be placed in bright and sunny areas. On the contrary, it suffers from winds especially when the air currents cool the environment. The direct rays of the sun do not damage the plant but rather help its development and growth.

The optimal temperature for the cultivation of the lemon is that typical of the southern lands of Italy where in winter the temperature does not drop below zero degrees. The flowers and the fruits of the lemon suffer if the temperatures drop below zero and if it reaches minus 5 degrees Celsius then the wood of the plant could also be damaged and the plant begins to defoliate with the risk of dying from the cold.

The water needs of lemon trees are not very many, let's say that they are satisfied with the rain water that comes down during the year. Only in the case of a particularly dry summer will it be necessary to irrigate the plants intermittently precisely because of the exceptional nature of the moment.

Cultivation of the lemon and its varieties

The lemon is usually chosen from a nursery or agrarian specialized in citrus fruit where it is sold as a sapling of one or two years already grafted and ready to plant it.

Usually the lemons are grown in the open but it is possible to make them grow even in pots with excellent results. In climates with colder temperatures the choice to grow the lemon in pots is the only one that can guarantee the survival of the plant in the winter period. In fact it will be enough to bring the vase inside or to protect it with a nonwoven fabric.

The potted lemon needs fertilizing and must be potted every 4 years but apart from these measures it is very easy to obtain thriving plants with good crops.

Lemon planting can be done in spring between March and May so that the risk of frost is no longer present. The soil must be previously worked and fertilized already in the autumn before the plant.

In the following spring season the holes will be made for planting the saplings. A first abundant irrigation will be necessary in order to allow a better rooting of the root system.

The lemon tree will begin to bear fruit after 4 years from the plant and will begin to drop its production after 15 years of age. Indicatively a plant produces over 350 fruits a year even if in favorable conditions and dissolving among the most productive varieties we could reach more than 600 fruits per tree.

The most known Italian varieties are Monachello, the Femminello Comune, the Femminello Zagara, Il femminello Siracusano and the Apireno .

While for the varieties of foreign lemons we remember the Verna, the Mesero, the Eureka, the Lisbon, the Genoa and the Gallego. Among these varieties some lemons have become typical products recognized and appreciated throughout the world for their organoleptic characteristics and for their beneficial active ingredients.

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