Lemons serve both decorative and culinary purposes. They are a popular flavor enhancer, and also a good substitute for salt. They are used to prevent certain fruits such as apples and pears from discoloring, and add zest to soups, sauces, vegetables, cakes, puddings and sorbets. Lemon juice also can be used in place of vinegar in salad dressings, and is used to marinate and tenderize fish, poultry and meat. The zest of lemon is available candied or dried, and is used as a flavoring in meats, sauces and desserts.
Lemons are very rich in vitamin C, and contain potassium and folic acid.
Other uses for lemons are as a natural antiseptic, to provide relief from insect bites and, of course, they were used aboard sailing vessels to combat scurvy. Lemons are said to be diuretic, and to alleviate rheumatism and intestinal problems. When purchasing, pick lemons that are heavy for their size and firm to the touch. Green-skinned lemons tend to be more acidic. Lemons will keep at room temperature for about five days.