The citron plays an important role in the harvest holiday of Sukkot paired with lulavim (fronds of the date palm).

[11] There is molecular evidence that most cultivated citrus species arose by hybridization of a small number of ancestral types: the citron, pomelo, mandarin and, to a lesser extent, papedas and kumquat.

[18] Despite its scientific designation, which is an adaptation of the old name in classical Greek sources “Median pome”, this fruit was not indigenous to Media or ancient Media;[20][21] it was mostly cultivated on shores of the Caspian Sea (north of Mazandarn and Gilan) on its way to the Mediterranean basin, where it was cultivated during the later centuries in different areas as described by Erich Isaac.

[22] Many mention the role of Alexander the Great and his armies as they attacked Iran and what is today Pakistan, as being responsible for the spread of the citron westward, reaching the European countries such as Greece and Italy.

The Egyptologist and archaeologist Victor Loret said he had identified it depicted on the walls of the botanical garden at the Karnak Temple, which dates back to the time of Thutmosis III, approximately 3,500 years ago.

The seed is removed from the fruit and sown in the spring in carefully tilled beds, and it is watered every fourth or fifth day.

As soon the plant is strong it is transplanted, also in the spring, to a soft, well watered site, where the soil is not very fine, for it prefers such places.

This tree, as has been remarked, grows in Media and Persia.Citron was also described by Pliny the Elder, who called it nata Assyria malus.

The following is from his book Natural History: There is another tree also with the same name of "citrus", and bears a fruit that is held by some persons in particular dislike for its smell and remarkable bitterness; while, on the other hand, there are some who esteem it very highly.

As to the fruit, it is never eaten, but it is remarkable for its extremely powerful smell, which is the case, also, with the leaves; indeed, the odour is so strong, that it will penetrate clothes, when they are once impregnated with it, and hence it is very useful in repelling the attacks of noxious insects.

Various nations have attempted to naturalize this tree among them, for the sake of its medica or Persian properties, by planting it in pots of clay, with holes drilled in them, for the purpose of introducing the air to the roots; and I would here remark, once for all, that it is as well to remember that the best plan is to pack all slips of trees that have to be carried to any distance, as close together as they can possibly be placed.

It is this fruit, the pips of which, as we have already mentioned, the Parthian grandees employ in seasoning their ragouts, as being peculiarly conducive to the sweetening of the breath.

The seeds are white with dark inner coats and red-purplish chalazal spots for the acidic varieties, and colorless for the sweet ones.

Despite the wide variety of forms taken on by the fruit, citrons are all closely related genetically, representing a single species.

The evergreen leaves are green and lemon-scented with slightly serrate edges, ovate-lanceolate or ovate elliptic 2.5 to 7.0 inches long.

The citron tree is very vigorous with almost no dormancy, blooming several times a year, and is therefore fragile and extremely sensitive to frost.

While the lemon and orange are primarily peeled to consume their pulpy and juicy segments, the citron's pulp is dry, containing a small quantity of juice, if any.

The main content of a citron fruit is its thick white rind, which adheres to the segments and cannot easily be separated from them.

The dozens of varieties of citron are collectively known as Lebu in Bangladesh, West Bengal, where it is the primary citrus fruit.

In Iran the citron's thick white rind is used to make jam; in Pakistan the fruit is used to make jam but is also pickled; in South Indian cuisine, some varieties of citron (collectively referred to as "Narthangai" in Tamil and "Heralikayi" in Kannada) are widely used in pickles and preserves.

From ancient through medieval times, the citron was used mainly for supposed medical purposes to combat seasickness, scurvy and other disorders.

[46]A variety of citron native to China has sections that separate into finger-like parts and is used as an offering in Buddhist temples.

[48] The worship is thought to stem from the belief that it is a favorite of Yama, Hindu god of death, and his sister Yami.