Lemons originated in South Asia, appeared in Europe in the 2nd century and spread through Europe and the Mideast. Lemons have 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. Stained glass candy with lemon peels provided relief from sore throats in the 18th century – the candy is even mentioned in Martha Washington’s cookbook. Candied lemon peels were used in cakes and enjoyed as a sour and sweet snack in the 1700s and still are today. And, of course, lemon peels were added to a variety of baked goods and medicines.