While technically not an herb, the lemon (Citrus Limonum) still features widely in neo-pagan traditions, as well as being a very popular food and useful remedy. Originally from Persia, the fruit made its way to Europe in the early Middle Ages by way of first Greece and then Italy. Typically the tree grows only in areas where the temperature rarely gets below freezing (although the fruits will ripen more quickly after a short cold snap) and reach approximately 13 feet in height. They need full sun, but can do well with partial shade. They flower repeatedly all year, have evergreen leaves and the fruit ripens in the early spring. The flowers are heavenly-scented and are very attractive to both bees and butterflies. English ships were required by law to carry sufficient lemon juice for every seaman aboard to have an ounce daily after being at sea for more than ten days, as the juice is very high in Vitamin C, which wards off scurvy.

The lemon is associated with both the Element of Fire and the Sun, so foods and drinks made with lemons are perfect to incorporate into a Lughnasadh celebration. The dried peel or essential oil is ideal for working health, healing, energy, longevity, purification, love or friendship spells. If you are having trouble in a love relationship, give your lover a slice of homemade lemon pie, as this is thought to encourage fidelity. Slices of lemon under a stranger's chair or on his dinner plate are thought to guarantee friendship and the juice is used to cleanse magical implements of all types of toxicity. Drink a cup of tea made with the peels or take a bath using the essential oil just prior to any sort of ritual to cleanse yourself and your aura of all negativity.

Medicinally, I generally prescribe lemon to people with nasty coughs and sore throats due to colds or flu. A daily mug of hot brandy with lemon and honey is sure to clear this complaint right up! The juice is also a good diuretic and is sometimes given to counteract narcotic poisons, particularly opiates. It has also been used to cool sunburns, as an astringent used after washing one's face, and is the best cure for getting rid of really stubborn hic-coughs. The lemon is easily the best fruit for ensuring all around great health.

The entire fruit (juice, pulp and rind) is used in cooking. The juice has the ability to keep other fruits (such as apples) from turning brown when left out in the open. The rind is added to all sorts of foods and can even be candied. The pulp is used in making Lemon Curd, my favourite topping for scones and muffins (recipe follows).

For all these reasons and more, I give the Lemon "honourary herb" status. Invite the lemon to your Lughnasadh celebration and let its sunny disposition brighten your holiday.

Lemon Curd

3 large eggs
½ cup sugar
Grated zest of 1 lemon
½ cup strained fresh lemon juice
6 tablespoons unsalted butter, cut into small pieces
½ teaspoon vanilla

In a medium enamel saucepan, whisk together the eggs, sugar and lemon zest until the mix is light in colour. Add the lemon juice and butter and cook over medium heat until the butter is melted. Whisk constantly until the mixture is thickened and simmer gently for a few seconds. Using a spatula, scrape the mixture into a medium-mesh sieve set over a bowl. Once the mix is strained into the bowl, stir in the vanilla and let cool. Once cool, cover and refrigerate to thicken. The mix will keep in the fridge for about one week.

Lemon Curd is good on scones, spread like jam on toast and is wonderful with peanut butter in a sandwich.