While choosing lemons, select them when they are ripe. Lemons with a thinner skin have more flesh and more juice. The heavier the lemon is the more juice and flesh it contains. Lemons that lean toward green colours are usually more acidic and unripe. If a lemon is dull in colour, wrinkled or has patchy skin, it is probably old.

Lemons are an excellent source of vitamin C. They are also a very good source of potassium, calcium, fibre, and vitamin B6. Also present in lemons are iron, magnesium, riboflavin and thiamin. Lemons are low in saturated fat and very low in sodium and cholesterol.

                   Lemons contain flavonoids with anti-cancer properties. In animal research and lab tests using human cells, limonoids, which are a compound in lemons, have shown to battle cancers such as breast, stomach, colon, skin and lung cancer. 

·         Lemon is used to treat scurvy, a condition caused by not having enough vitamin C. Lemon is also used for the common cold and flu, H1N1 (swine) flu, ringing in the ears (tinnitus), Meniere's disease, and kidney stones.

·         According to the American Heart Association, eating higher amounts of citrus fruits may lower ischemic stroke risk for women. Those who ate the highest amounts of citrus had a 19% lower risk of ischemic stroke than women who consumed the least.

·         As an excellent source of the powerful antioxidant vitamin C, lemons and lemon juice can help fight the formation of free radicals known to cause cancer.

·         The antioxidant vitamin C, when eaten in its natural form or applied topically, can help to fight skin damage caused by the sun and pollution, reduce wrinkles and improve overall skin texture. Vitamin C plays a vital role in the formation of collagen, the support system of your skin.

·         Iron deficiency is one of the most common nutrient deficiencies in developed countries and a leading cause of anemia. Pairing foods that are high in vitamin C with foods that are iron-rich will maximize the body's ability to absorb iron. For example, squeeze lemon juice atop a salad with spinach and chickpeas (both a good source of iron).

·         Foods that are high in vitamin C and other antioxidants can help the immune system battle germs that cause a cold or flu. Maintaining a healthy diet high in fruits and vegetables is especially important during the winter months when physical activity levels tend to drop.

·         The lemon is a wonderful stimulant to the liver and is a dissolvent of uric acid and other poisons, liquefies the bile. Fresh lemon juice added to a large glass of water in the morning is a great liver detoxifier- act as a liver-cleanser.

·         Lemons decreases the risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion, increased energy, and overall lower weight. It is also used to aid digestion, reduce pain and swelling (inflammation), improve the function of blood vessels, and increase urination to reduce fluid retention.

store them in plastic pouch and place inside the refrigerator where they keep well for up to a week. Store freshly squeezed lemon juice inside the freezer compartment for later use.

·         Lemon slices/wedges are used to garnish salads.

·       Besides from their common usage as flavoring base in beverages or lemonade, they can also be used in confectionaries like pies, cakes, pastry dough, and marinades.

·         Its juice can be stored frozen for later use.

·         The outermost part of the rind grated using zester to produce lemon zest, which also have many culinary values for its flavor rich oil glands.  

·         Iced lemon tea is a refreshing drink.

·         Dried preserved lemons are being employed as condiment in Persian cuisine.

•   Lemon/lime pickles are favorite side dishes in India.