About:
The citron is a fragrant citrus fruit, botanically classified as "Citrus medica" by both the Swingle and Tanaka systems. The designation medica given it by Linnaeus is apparently derived from its ancient name "Median or Persian apple" that was reported by Theophrastus,who believed it to be native to Persia or the land of the Medes; there is no relation to medicinal uses of the fruit. Theophrastus notes its smooth sharp thorns, like those of a pear. the very fragrant but inedible 'apple', which keeps moths from clothes, and the fact that "it bears its 'apples' at all season; for when some have been gathered, the flower of others is on the tree and it is ripening others.... This tree, as has been said, grows in Persia and Media." Citron was the first of the citrus fruits to appear in the Mediterranean Basin.

The fruit's name derives ultimately from Latin, and as a result it has many similar names in many European languages, e.g. cederat, cédrat, cedro, etc. This can also be a source of confusion to English speakers, as the word "citron" is a false friend in Polish, Czech, Slovak, French, Dutch, German, Yiddish and Scandinavian, in which it actually refers to the lemon.
Uses
The citron is unlike the more common citrus species, such as the lemon or orange. While those more popular fruits are peeled to consume their pulpy and juicy segments, the citron's pulp is very dry, and contains little insipid juice, if any. The main content of a citron fruit is the thick white rind, which adheres to the segments, and cannot be separated from them easily.

Thus, from ancient through medieval times, the citron was used mainly for medical purposes: to combat seasickness, pulmonary troubles, intestinal ailments, and other disorders. The essential oil of the flavedo (the outermost, pigmented layer of rind) was also regarded as an antibiotic. Citron juice with wine was considered an effective antidote to poison, as Theophrastus reported.

Today the citron is used for the fragrance or zest of its flavedo, but the most important part is still the inner rind (known as pith or albedo), which is a fairly important article in international trade and is widely employed in the food industry as succade, as it is known when it is candied in sugar. There is an rising market for the citron in the United States for the use of its soluble fiber found in its thick albedo.

The citron is also used by Jews (the word for it in Hebrew is etrog) for a religious ritual during the Feast of Tabernacles; therefore is considered as a Jewish symbol, and is found on various Hebrew antiques and archeological findings.

In Iran, the citron's thick white rind is used to make jam; in South Indian cuisine, the citron is widely used in pickles and preserves.

In Korea, it is used to create yujacha, a type of Korean tea. The fruit is thinly sliced (peel, pith and pulp) and soaked or cooked in honey or sugar to create a chunky syrup. This syrupy candied fruit is mixed with hot water as a fragrant tea, where the fruit at the bottom of the cup is eaten as well. Often preserved in the syrup for the cold months, yujacha is served as a source of fruit in winter. It is also popular in Taiwan and Japan, where it is known by its Chinese/Japanese name ??? (Pinyin: youzi cha, Japanese: yuzucha).

The section above is from Wikipedia

Scientific Classification: Kingdom: Plantae, Angiosperms, Eudicots, Rosids,Order: Sapindales Family: Rutaceae, Subfamily:/, Tribe:/ Genus: Citrus Botanical Name: Citrus medicaL. How to Plant: Fertilizer Requirements (N-P-K): / Landscape Uses: Nutrition: / Culinary Uses: Uses/It's good for: Cooking: Get Recipes at Mealit.com Heirloom Varieties/Species:C. medica

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