How to make lemon medicine, seasoning and tincture

Everyone knows lemon is an excellent immune-stimulating, antioxidant, and detoxifying citrus fruit.

Today, OBOZREVATEL and food safety expert Gemma del Caño will tell you how you can use lemon to get the most out of your body.

Leaves and zest are infusion

Dried lemon leaves can be used to make an infusion, and grated zest (fresh or dried), rich in antibacterial and anti-inflammatory essential oils, can enrich food and drinks.

However, try to use the peel only if the lemon is organic, even though it is less attractive to the eye. This certainly guarantees that it has not been treated with chemicals and waxes.

Not to lose the vitamin and its antioxidant flavonoids, lemon should be consumed immediately after cutting or squeezing, preferably raw.

Juice and slices are seasoning

Lemon juice or slices for seasoning salad or vegetables add a special flavor to dishes. Lemon is also great for marinating meat, fish, or raw vegetables mixed with olive oil, black pepper, and aromatic herbs. For all these uses, the best variety is the organic, thick-skinned, aromatic, and slightly sour Sicilian lemon.

Juice is medicine

Lemon juice combined with honey turns into a sweet antiseptic and soothing syrup. It is excellent for cleansing the respiratory tract in case of irritation, cough, and phlegm.

Prepare it as follows: heat a tablespoon of sunflower oil (or extra virgin olive oil) and mix it with 4 tablespoons of eucalyptus honey, add 5 tablespoons of freshly squeezed lemon juice and mix well. Take 1 tablespoon of the mixture 4 times a day as an adjunct to traditional therapy. This syrup can also be used to enrich an infusion or herbal tea.