Lemon

The yellow outer skin of a lemon contains the fruit's oil and perfume. The rind contains most of the lemon's tangy flavor. This rind (zest) can be removed using a knife, vegetable peeler, grater or zester. Zest can be used for its flavor as well garnish.

Squeezing the lemon releases the clear tart juice that is used in both sweet and savory dishes. It's acidity enhances flavor. Fresh juice sprinkled over cut raw fruit prevents it's browning. Add it to boiling green beans or broccoli and it will brighten the color.

Lemons are not herbs or spices but fruit. This very sour citrus fruit is rarely eaten out of hand, but it's widely used for its juice, rind, and zest. The peel is also available dried and used primarily in baking.

Fresh rind or zest is used in savory dishes, steamed vegetables as well baked goods. The juice is used for flavoring drinks, sweets and desserts, fresh vegetables and all types of main dishes from all types of cuisines.

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