The Meyer Lemon (Citrus x Meyeri) is originally from China and thought to be a cross between a true lemon and a mandarin orange. 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. 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 Agriculture Department who collected a sample of the plant on a trip to China. It is commonly grown in China potted as an ornamental plant. Became popular as a food item in the United States after being rediscovered by chefs during the California Cuisine revolution, such as Alice Waters at Chez Panisse.

Cultivation

Small tree, generally only 6 to 10 feet tall. Cold hardy, surviving temperatures into the high 20's. Grows well in standard citrus producing climates, but also grows in cooler areas, and areas that receive brief freezes. Water regularly, less so during cold months. Fertilize during growing periods. Usually takes 4 years to fruit when grown from seed. Tends to be everbearing but fruits mostly from December to April.

External links

• Fruits of warm climates
• Splendid Table