If you are looking for a plant to make you happy mid-winter, let me tell you about these glorious golden globes pictured above. These luscious lovelies make the whole month of January feel like it’s lit with radiant summer sunshine. On cloudy days, or when I just need a winter pick me up, I head to he greenhouse to basque in their yellow luminescence.
In case you are wondering how I grow such gigantic lemons, then let me introduction you Meyer lemons. These are actually a cross between a lemon and an orange. They taste like super sweet lemons and grow as big as large oranges. So, while I am quite proud of my lemon size, I can’t take all the credit. This plant’s genetics play a big role.
How to Use
Meyer lemon rinds are perfect for candying, using to make homemade limoncello, and in just about any recipe that calls for lemon zest. (For limoncello, infuse vodka or white rum with the rinds of about 5-6 lemons for two weeks. Strain, then sweeten with sugar to your desired taste.)
The juice is perfect for lemonade. Squeeze and freeze it in ice cube trays. Then store the frozen cubes in baggies to use to make fresh lemonade whenever you need it.
These lemons are particularly wonderful to use for making homemade paneer cheese. Heat the cheese to nearly boiling, then squeeze in the lemon juice to trigger coagulation. After that, strain the curds through a flour sack towel and hang to dry for a few hours. It takes the juice of one lemon for every gallon of milk.
Tip: Throw in a few fenugreek seeds while heating your milk to make an extra aromatic paneer. The lemon and maple notes blend perfectly together.
My tree is planted in the ground near the center of my greenhouse. Soil pH in the root zone is about 6.0.
Temperatures stay above 35℉ at night in winter. During the day, winter temperatures in the greenhouse range between 50-80℉. In spring and summer the greenhouse is around 70 ℉ at night and 80-85℉ during day. The tree is protected from frost and there’s no wind.
It gets plenty of filtered sunshine. I add compost and mulch annually. I water deeply about once a month. I’m also growing several shallow rooted or potted shade plants over the lemon root zone. I water them more often, so some residual water filters down to keep the top few inches of soil moist.
I grow this more like a bush. I prune only for height and width. I also use coconut rope to wrap around the branches and tie them to each other. This creates a kind of self-supporting cage for the fruit heavy branches.
I’ve grown as many as 5-6 giant lemons on one branch. The lemons all grow large and don’t seem to mind not being thinned. The key is just to make sure the branches are supported so they don’t fold and crack.
As far as fertilizer goes, my tree gets compost tea when watered. It also gets fresh liquid gold applications at least weekly. (For those of you not familiar with the term liquid gold, that means we occasionally pee near the root zone. No sense in wasting nature’s perfect nitrogen source!)
Time to Harvest
I bought a 4 inch potted tree, in spring, three years go. The first year it produced 4 lemons, the second 8 lemons, this year we stopped counting at 60 lemons. The tree begins flowering in January while the lemons are nearly all ripe. It continues to flower until March.
Magically then, despite the long flowering period, the fruit all ripen within just a few weeks of each other in January. So you get amazingly aromatic lemons and blossoms at the same time!
If you can create the right conditions for year-round growing, or live in a climate where citrus thrives, fresh Meyer lemons can make the dark days of winter feel sunshine-filled. Plus chef’s love them – even homested cooks like me can appreciate the exceptional quality and taste profile of this winter beauty.