The lemon has had a presence in North American since Spanish explorers started spreading the seed around Florida and other warm-weather areas. By the time of the Colonists, the lemon was cultivated and regularly shipped to northern ports, such as Philadelphia. Like their counterparts in Europe, the Colonists enjoyed all parts of the fruit – the pulp, juice and peel, which they cooked, candied, and dried to use in beverages and desserts. The peel contains calcium, vitamin C, Potassium and fiber. Add lemon peel to tea blends, beverages, cocktails, confections, chicken or fish dishes or blend into soups and smoothies. You can also use the peels in potpourri and simmering spice mixes.