Meyer lemon
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| iMeyer lemon | ||||||||||||||||
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 Unripe Meyer Lemon
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| Citrus × meyeri |
The Meyer lemon (Citrus × meyeri) is originally from China and thought to be a cross between a true lemon and a mandarin orange or sweet orange. The Meyer lemon was introduced to the United States in 1908 as S.P.I. #23028, by the agricultural explorer Frank Meyer, an employee of the United States Department of Agriculture who collected a sample of the plant on a trip to China. It is commonly grown in China potted as an ornamental plant. It became popular as a food item in the United States after being rediscovered by chefs, such as Alice Waters at Chez Panisse, during the California Cuisine revolution.
[edit] Description
Meyer lemon trees are around 6 to 10 feet (2–3 meters) tall at maturity, though can be pruned smaller. Its leaves are dark green and shiny, young leaves and shoots are dark purple. The flowers are white with a purple base and fragrant. The fruit is yellow and rounder than a true lemon with a slight orange tint when ripe. It has a sweeter, less acidic flavor than the more common lemon (Lisbon or Eureka are typical grocery store varieties) and a fragrant edible skin.
[edit] Cultivation
Meyer lemons are reasonably hardy, but grow well in a warm climate. They are also fairly vigorous. A tree usually begins fruiting in four years. Most fruit is produced from December to April, but fruit can be produced in any season. Trees require adequate water, but less in the winter. For maximum yield, they should be fertilized during growing periods.
Meyer lemons are popular as ornamental plants due to their compact size, hardiness and productivity. They are highly decorative and are suitable for container growing.
