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Lemon
Citrus limon, NINGMENG
The lemon, ningmeng, is also
called limeng (multitude lemon). It is an evergreen small tree 3-5 metres
high, the lower trunk is studded with thorns.
The fruit is ball shaped, about 50 mm in diameter, and the skin is
yellow-green, yellow or vermillion and not totally smooth. Inside the fruit
there are 8-10 segments containing abundant juice whose flavour is
astringent.
The flavour of the skin is extremely acid and sour.
The lemon can dissipate phlegm, ease coughing, promote the production of
saliva and strengthen the spleen. The seeds have a bitter flavour and are of
neutral nature. They can promote the circulation of vital energy and help
ease pain.
The juice contains yellow ketone, tannin, vitamins A, B, C, etc. The fruit
skin contains volatile oil, glucoside, tannin, calcium oxalate, fruit gum,
etc.
APPLICATIONS
1. INFLAMMATION OF THE THROAT; TO QUENCH THIRST; EMACIATION WITH THIRST
DURING HOT WEATHER. Take one lemon, remove the skin. Pulp the fruit, add it
to boiled water and drink in the place of tea.
2. INDIGESTION. Take an appropriate measure of pickled lemon and
add it to rice gruel. Take some of this both in the morning and evening for
two days.
3. COUGHING ACCOMPANIED BY A LOT OF PHLEGM, WHOOPING COUGH. Take a fresh
lemon and add an appropriate amount of sugar. Steam in water then mash and
serve, including the skin. Take some of this both in the morning and evening
every day.
4. VITAMIN DEFICIENCY CAUSING LISTLESSNESS. Eat a half or whole lemon at one
sitting each day.
5. TINEA ON THE BODY OR FEET. Take one fresh lemon, including the skin. Pulp
it, wrap it in cotton gauze and squeeze to obtain the juice. Apply to the
affected part 3-4 times each day.
6. BLURRED VISION; DIFFICULTY IN ADAPTING VISION TO THE DARK. Take 15 grams
of lemon seeds and grind them to a powder. Pour on boiling water. Every
evening take 3 grams, repeat this for 5 days.
7. TIRED, LISTLESS, RUNDOWN AND LACKING STRENGTH. Take 3 grams of lemon
seeds and crush them to powder. Add 30 grams of rice wine*. Take every
evening before going to bed.
(*Japanese sake can be used. Ed.)
PREPARING PICKLED LEMON
For every 500 grams of fresh fruit add 250 grams of table salt. Place in a
pottery basin and put it in the sun. Keep the fruit exposed to the sun each
day until the fruit shrinks and the skin becomes wrinkled. When properly
dehydrated the fruit will keep for a long time. The longer it is kept the
better its effect is.
CAUTION
Sufferers from hyperacidity or ulcers should avoid pickled lemon.
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