The citron is called rare fruit that belongs to the family of citrus. At the moment it grows only in some rather limited areas. About this fruit told Theophrastus, Virgil, martial, and he is also mentioned in the Bible.
The origins of this citrus tree is shrouded in many legends. Botanists still don’t know for sure how this plant came to the continent of Europe in General and in particular in Italy.
Some historians suggest that the strange fruit was brought to the Mediterranean in the 3rd century BC, Alexander the great, maybe from the coast of the Nile, Mesopotamian, or Indian lands.
Quite a long stretch of the Tyrrhenian sea, Calabria, between Praia a Mare and Paola is often called Lemon Riviera, which is wrong, because the original name of Riviera dei Cedri can be translated as “Citron Riviera”. Lemons grow in abundance across much of the Mediterranean, and the citron can take root only in areas with special soil and climate.
Since ancient times, on the Riviera dei Cedri every year was attended by rabbis from around the world to pick the fruit of the citrus for the Jewish holiday, which is traditionally satisfied after harvest, Sukkoth. Not any fruit suited to the role of symbol for the celebration, each fruit is carefully checked. Everything is done according to the will left by Moses to the Jews. So, according to him, the citron is an equally important attribute as a branch of palm tree or menorah.
Until the mid 20th century in the Italian Trieste you can visit the only “market Cedro”, which received the rare citrus certified. However, after 1946 the bidding citron moved to Jerusalem.
This plant is a spreading tree having a height of 140-160 cm In contrast to other representatives of the citrus the branches covered the spikes, and the leaves are a rich green shade and a pointed oval in shape. The fragrance emitted by the plants, strong enough to distinguish at a great distance from the plantations. Due to the rare aromatic properties of this citrus is often used in perfumery.
Delicate citron just can’t stand the cold, because in the warmer latitudes of the Mediterranean, it is often necessary to cover with mats of reeds. Such a precaution is especially necessary for those trees which are planted near banks of rivers or near the sea. Grow citron and get good results – it is complex, requiring significant effort, because among the calabrians no enthusiasts ready to make your site one tree.
Despite the efforts of growers, yields the citron gives a small. The harvest falls mainly in November to which they reach the required size and the desired degree of maturity.
The end of the harvest every year on the Riviera dei Cedri, celebrate folk festivals. They are especially lush in the capital of the region, Santa Maria del Cedro.
Often only collected fruits are well inspected, washed and placed in a salt solution. This process lasts for two months under strict control. After salting, each fruit is cut and remove the unnecessary pulp. Up to this point, the peel of the citron is already has a translucent umpity tone. That means it’s time for saccharification.
Whereas in the past, this citrus is used mainly in the textile industry and the confectionery business, but now its scope has greatly expanded. And the calabrians do believe this marvelous fruit is a panacea for all diseases.
Cedro is especially popular in medicine and in pharmacology, which justifies its Latin name – Citrus medica.
But the long and steady tradition, this citrus is used in cooking. In the southern part of the South Housewives still keep the recipes for pies and jams with flavors of their grandmothers.
Collect citron need in November, when it is well ripen. However, if the fruit is not collected, then they can hang on the branches until the summer. If citron shrink, and the peel difficult to separate from the pulp, this fruit is not suitable for consumption.
Home the ripe fruit of the citron are advised to keep in the fridge for no longer than 10 days.
Due to the thickness of the rind and bitter taste Cedro is rarely used in cheese form. In Asian countries, however, had long since begun to soak the citron in salted water to reduce bitterness.
Typically, the fruit pulp or juice, added to soups, marinades and sauces, all kinds of vegetable salads, jams, pies and other confectionery, beverages, use as a delicious seasoning for seafood and fish. The most popular drink with citron is the Cedro liqueur. Rind of this citrus cook the marmalade, candied fruits and jams, have a unique essential oil that serves as a natural flavoring.
The leaves of the citron are used to “exotic” dolma. The British also did not remain indifferent to the flavors they added to the Christmas pudding. In Japan, the fruits, known as “burukan”, often used to decorate all sorts of festive dishes.
The essence of the peel of the Cedro also quite widely used, it is added to pasta, due to what they have a green hue, used to freshen the air, and in the middle ages it was washing the clothes.
Nutritional value of Cedro are almost indistinguishable from the indicators of other citrus. So, it contain low fat (less than 0. 1 g), a little protein and carbohydrate (0. 5 and 2 g, respectively) per 100 g of pulp. Because the calorie content of the fruit reaches only about 20 kcal per 100 g of citron.
The beneficial properties of the citron
In the edible part of citron contains from 11 to 18% solids, 3% sugars and 6% citric acid. Mineral composition is represented by calcium (34-40 mg), phosphorus (20-70 mg), iron (0,4-4 mg). Vitamin complex of citron consists of beta-carotene (in the peel), ascorbic acid and essential b vitamins (1, 2 and 5).
In addition, the pulp of ripe fruits is volatile, glycosides, and in the skin – essential oils and coumarins. The main components of the peel of citron – bergapten, aurantimonas, lemon, diosmin, hesperidin and limetten.
The rind of the fruit also contains an essential oil.
Citron has been grown since ancient times as a unique medicinal plant. Wrote about it in their own papers Theophrastus (4th century BC) and Pliny. It is taken as a remedy for indigestion, colds, get rid of with it the nausea (when toxicosis in pregnant women including) and from sea sickness. Since ancient times, the citron used for getting rid of lung diseases and bowel problems, including constipation, as well as insect bites and poisonous snakes.
So, if you boil the wine, add the seeds of the citron, you can give the proceeds as a drink for those who have suffered an insect bite. And the juice from the peel of the fruit added to the drink to help from snake bites. The peel of the citron is also applied to the bite of an insect or a snake in the form of a bandage.
As fruits rich in vitamins, elements, flavonoids and other essential components, citron can rightly be called healing fruit.
For example, the rind of the fruit is used to stimulate digestion. It has tonic properties and is an excellent expectorant action. The Indians chew the peel to get rid of bad breath in the case of dysentery. Indian healers suggest rinse water infusion of the fruit citron eyes with purulent and inflammatory diseases, and in order to give the sclera the white shade.
In Africa it is used as a unique tool for getting rid of rheumatism. In China, the citron is used mainly as antiseptic and a good expectorant, as antispasmodic and means to improve appetite. Also, Chinese healers using essential oils Cedro treat depression, and various nervous disorders and pain in the head, caused by stress and overwork.
In addition, Cedro can enhance the appetite and strengthen the digestion. Often from citron soup is cooked in the broth of chicken or pork in cases of digestive disorders or lack of appetite.
Titanovoe essential oil is used as antibiotic and antiseptic and in aromatherapy for salvation from depression and fatigue. The oil is also advised to use in the treatment of colds, bronchitis, asthma and sore throats.
The fruit juice has a good tonic effect and helps in case of hangover. He also has an excellent antiviral effect, making him steamed a remedy with honey to treat bronchitis, pharyngitis, sore throats and asthma. You can drink mulled juice of citron or mixed dried fruit Cedro with a mother and a stepmother and peach that enhance the effect.
Infusions of citron is used in diseases of the spleen, liver, problems with the gastrointestinal tract, inflammation in the throat and nasopharynx. Furthermore, the citron is used for the treatment of infections and inflammations of the skin, with all sorts of hair problems.
Essential oil citrus fruit called the citron is a part of many cosmetic products: Soaps, toilet waters, shampoos and tonics. It is useful for the care of problem that is prone to various rashes and porous skin, as it exhibits excellent bactericidal and anti-inflammatory properties, making the skin elastic. To treat acne, reduce inflammation on the skin type ulcers and pimples are advised to use the juice of citron and oil.
Like the smell of Cedro and perfumers. Well-known brands include its sour-sweet aroma, with balanced notes of citrus, flowers and Oriental sweets. Essential oil blends well with the smell of bergamot, clove, Basil and coriander. The aroma will help to highlight notes of rose, Clary sage, lavender, sandalwood, vanilla etc.
Used in cosmetics and Cedro acid, which cleanses the face of freckles. Also as a germicide use the skins.
A decoction of the leaves of citron and flowers will protect the scalp and hair follicles, giving a healthy glow. In addition, useful teas and infusions from the fruits and flowers of the fruit Cedro have an excellent toning effect on the hair follicles and scalp. And citron is included in the various shampoos, conditioners, masks for dull and damaged hair.
Do not drink the citrus fruits for ulcers, erosive gastritis, viral hepatitis and acute pancreatitis. Juice stimulates the functions of the glands of the digestive system and can cause deterioration in these diseases.
Citron is a rare fruit that belongs to the family of citrus fruits. At the moment, it grows only in some rather limited areas. This fruit was told by Theophrastus, Virgil, Martial, and it is also mentioned in the Bible.
The history of the origin of this citrus tree is shrouded in many legends. Botanists do not know for sure how this plant got to the European continent in general and in particular, to Italy.
Some historians suggest that the strange fruit brought to the Mediterranean in the 3rd century BC, Alexander of Macedonia, perhaps from the coast of the Nile, Mesopotamia or Indian lands.
A fairly long stretch of the coast of the Tyrrhenian Sea, Calabria, between Praia a Mare and Paola is often called Lemon Riviera, which is incorrect, since the original name of the Riviera dei Cedri can be translated as the Citron Riviera. Lemons grow in abundance almost throughout the Mediterranean, and citrons can take root only in areas with special soils and climate.
Since ancient times, the rabbis from all over the world came to the Riviera dei Chedri every year to select the fruits of this citrus for the Jewish holiday, which is traditionally held in honor of the Sukkoth harvest. Not every fruit is suitable for the role of a symbol for celebration, each fruit is carefully checked. Everything is done according to the will left to the Jews of Moses. So, on a citron it is just as important an attribute as a branch of a palm tree or a seven-candle.
Until the middle of the 20th century, the only “Chedra market” could be visited in Italy”s Trieste, which received the rarest citrus that had been certified. However, after 1946, the citron traded in Jerusalem.
This plant is a sprawling tree, having a height of 140-160 cm. Unlike the rest of the representatives of the citrus branches of this tree, sharp spikes are covered, and the leaves have a rich green tint and a pointed shape of the oval. The aroma issued by plants is so strong that it is distinguished at a great distance from the plantations. Due to the rare aromatic properties, this citrus is often used in perfumery.
A gentle citron does not tolerate cold at all, therefore, in the warm latitudes of the Mediterranean, it often has to be covered with reed mats. This precaution is especially necessary for those trees that are planted on the banks of rivers or near the sea. Growing a citron and getting good fruit is a difficult business, requiring considerable labor, so there are no enthusiasts among the Calabrians who are ready to plant one tree on their site.
Despite the efforts of gardeners, yields of citron give small. Collection of fruits is mainly in November, to which they reach the required size and the desired degree of maturity.
The end of The harvest every year on the Riviera Tsitronov celebrate folk festivals. They are especially magnificent in the capital of the region, Santa Maria del Cedro.
Most often, only the collected fruits are well inspected, washed and placed in a solution of salt. This process lasts two months under strict control. After pickling, each fruit is cut, and the unnecessary flesh is removed from it. To this point, the citron skin already has a translucent umbilical tone. This means that it’s time to sugar.
While earlier this citrus was used mainly in the textile industry and confectionery business, now the spheres of its application have greatly expanded. A Calabrian and do consider this wonderful fruit a panacea for all diseases.
Especially popular is the chedra in medicine and in pharmacology, which justifies its Latin name – Citrus medica.
But the most lasting and persistent traditions this has citrus in cooking. In the southern part of the south, the hostess still keeps the recipes for pies and jams with the citron of her grandmothers.
How to choose
Collect the citron in November, when it ripens well. True, if at that time the fruit is not collected, then they can hang on the branches until the summer. If the citron dries, and the peel is difficult to separate from the pulp, a similar fruit is no longer suitable for consumption.
How to store
At home, ripe citron fruits are advised to be stored in the refrigerator for no longer than 10 days.
In cooking
Due to the thickness of the peel and the bitter taste, the chedra is seldom used in raw form. In the Asian countries, however, it has long been begun to soak the citron in salted water in order to reduce bitterness.
As a rule, the flesh of their fruit or juice is added to soups, marinades and sauces, all sorts of vegetable salads, jams, pies and other confectionery, drinks, use as a tasty seasoning for seafood and fish. The most popular drink with a citron is the Cedro liqueur. From the peel of this citrus fruit is prepared marmalade, candied fruits and jams, receive a unique essential oil, serving as a natural flavor.
The citron leaves are used for “exotic” dolma. The British, too, did not remain indifferent to the citron – they add it to the Christmas pudding. And in Japan, the fruits, known as “bushukan”, are often used to decorate all sorts of festive dishes.
Essence from peeled cheddar is also quite
