Lemon (Hindi name - Nimboo) is a small evergreen tree that reaches up to 11 feet in height. Its bark varies in color from clear grey on the trunk, green on the younger branches to a purplish color on the twigs. The trees have thorns and fruits that turn from green to yellow on ripening. Flowers and ripe fruits can be found at the same time on a lemon tree. This famous ellipsoidal fruit is highly popular for its juice. The pulp and rind of the fruit are primarily used in cooking and baking.
Lemon juice is acidic because of which it is a cheap, readily available acid that is considered the best fit for educational science experiments. A fully ripe lemon has a bright yellow nose, a layer of pith underneath, and a paler yellow segmented interior. Lemons contain unique flavonoid compounds that have antioxidant and anti-cancer properties. Citrus flavonoids are known to improve the permeability of vascular vessels. They also carry antiphlogistic effects and diuretic properties. Limonins found in lemons are reported to be anti-carcinogens.

Lemon is also touted as a tonic for the digestive system, immune system, and skin because of its high Vitamin C content. There is a belief in Ayurvedic Medicine that a cup of hot water with lemon juice every morning tonifies and purifies the liver. Lemon juice, rind, and zest are used in a wide variety of foods and drinks. It is used to make lemonade, soft drinks, and cocktails. This versatile fruit also finds its place in marinades for fish, meat, or veggies. Apart from accentuating the flavors of some of our favorite dishes, lemons also work as an effective short-term preservative, commonly used on sliced apples. This keeps the fruit crisp and white for about a day, preventing the unappetizing browning effect of oxidization. This helps in keeping the fruit fresh, healthy, and tasty for a long time. In India, lemon is also used in Indian traditional medicines like Siddha Medicine and Ayurveda.