Gastronomy and the citron tree (Citrus medica L.)

In the area of primary domestication, the fruit of the citron tree (Citrus medica L.), and to a limited extent its leaf and flower, have traditionally been used as a raw condiment, candied, or more rarely, salted. In the area of secondary domestication – the hot Mediterranean climate – culinary uses multiplied during an active phase of cultivar development in the 10 to 16th centuries. In the 19th century, citron products were widely used in the gastronomy of Northern Europe, mainly in sweet dishes.The establishment and dissemination by the Tintori nursery in Tuscany of a remarkable collection of citron trees and, later, the appearance on markets of the fingered ‘Buddha׳s Hand’ cultivar revived interest in citron tree products. Initial results from a methodical examination of their current culinary applications reveal a positive contribution to savoury cuisine as a result of contemporary cooking, maceration and extraction techniques. Cultivars are selected specifically for these different uses. The use of steam extraction to create “citron floral water” (hydrosol) is promising.