Bergamot, when the fruit is ripe, the carpels are separated to form slender and curved fruit petals, which are like fingers, hence the name bergamot. Usually used as traditional Chinese medicine, or as an ornamental plant because of its peculiar fruit shape. A large number of bergamot are made into preserved fruits to eat and sell.

Roots, stems, leaves, flowers and fruits can be used as medicine, which is pungent, bitter, sweet, warm and non-toxic; Entering the three meridians of liver, spleen and stomach, it has many medicinal functions, such as regulating qi and resolving phlegm, stopping vomiting and relieving bloating, soothing the liver and strengthening the spleen, and regulating the stomach. It has obvious relieving effect on tracheitis and asthma of the elderly; It has more obvious curative effect on indigestion, chest distension and tightness in the abdomen of ordinary people. Bergamot can be made into a variety of Chinese herbal medicines, which has the function of health care and longevity after long-term administration.

Harvest in autumn when the fruit is light green or slightly yellow.

After picking it, air it for 3-5 days. When most of the water evaporates, cut 5-10 mm thick slices longitudinally, dry them in the sun or in the shade, or dry them at low temperature and store them in a sealed way to prevent the fragrance from losing.

How to preserve bergamot?

When storing, the bergamot should be dried, then cut into pieces, dried in the sun, and stored in a sealed moisture-proof and moisture-proof jar.

When the temperature of fingered citron is below 5-7℃, chilling injury will occur, that is, serious spots will appear on the surface of the melon, and then it will fester. Fingered citron is sensitive to ethylene, so it should be stored at about 10℃ and above 95%RH after harvest, and it can be stored for about 4-6 weeks.