One curious thing to know about lemons:
In the Middle Ages, cooks first got the idea to serve lemon with fish. Not because it tastes so good (which it does) or because the tartness of the lemon balances the oiliness of fish (which it does), but because they believed that if a fish bone accidentally got caught in the throat, the acidic juice of the lemon would dissolve it. I'm not making this up. Though we know today that lemon juice isn't powerful enough to melt bones, we also know it's a powerful flavoring that makes any time of year seem like summer. And while I'm all in favor of eating locally grown food, I'm grateful to the infrastructure that brings me lemons from warmer climates all year round.