Citrus

spp.

Citrus (E) . Several species of the Asian genus Citrus are cultivated throughout the tropics for their edible fruits, and some tend to become established. The plants are important honey producers. Those most common in Panama are

The lime or limon, Citrus aurantiifolia Swingle is planted, much to the exclusion of the true lemon, or limon real. A tonic tea is sometimes prepared from the evergreen leaves and the fruits are regarded as antiscorbutic, antiseptic, styptic, and sudorific. San Blas Indians nearly always have a bottle of lemon juice on the table as one of their two spices, the other being salt. Often the lemon juice is converted into a hot sauce by the addition of Capsicum . Colombian natives believe the fruits retard delivery. They use a root infusion to combat colic. The sweet lime or limon dulce, Citrus limetta Risso, is also widely planted in Central America. The sweet orange or naranja, Citrus sinensis Osbeck is planted in gardens but is not produced commercially. Peelings are used to flavor foods and relieve toothache. Steamed, they are applied to sore ears. The leaves are used to make a tea consumed by the Negroes of Darien and Puerto Obaldia. This tea, followed by aspirin, is used by Chiricanos to treat fever. The sour orange or naranja acida or naranja agria, Citrus aurantium L., is occasionally found wild. Its fruits are extremely bitter, but the juices are used to remove the wild taste from game. The leaves and bark are home remedies for bad heart, and are used as antiseptic, hemostatic, and sudorific. The citron or cidra or toronja, Citrus medica L., is often cultivated. The peel being used to make confections . The grapefruit or toronja, Citrus paradisi Macf. , is too sour for Latin tastes and is little planted in Panama . The tangerine or mandarin, Citrus reticulata Blanco, seems most abundant among the lowland Cuna, where it is called narachol madriquet.