Bergamot

Citrus bergamia

A sour citrus grown mostly for the peel oil that flavors Earl Grey tea. The fruit is not an eating orange. Monarda didyma (bee balm) is a different plant also nicknamed bergamot.

Bergamot

GROW → HARVEST → EAT → DRY → POWDER → CAPSULE → GUMMY — forms are not equivalent. Food first.

Identity

NameBergamot
Scientific nameCitrus bergamia
FamilyRutaceae
Typefruit
Climate / zones10–11
LightFull sun, frost-tender citrus

Also called: bergamot orange

What it is

A sour citrus grown mostly for the peel oil that flavors Earl Grey tea. The fruit is not an eating orange. Monarda didyma (bee balm) is a different plant also nicknamed bergamot.

From the existing encyclopedia

Home cooks and herbal tea drinkers know Bergamot for its signature scent and the way it layers with citrus, honey, or allium. Toast whole seeds briefly in a dry pan to wake volatile oils before grinding. Pairs well with garlic, onion, and black pepper in savory dishes. When substituting dried Bergamot for fresh, use about one-third the volume and bloom in fat or hot water before adding acid or dairy.

Edible portions

Absence of a portion from this list means it is not treated as food here — not that every other part is toxic.

Growing

Preparation and culinary uses

Nutrition and compounds

Next steps

Sources

Honest incompleteness is preferred to fabricated completeness. If a section is missing, no record for it is attached here — not a claim that the plant lacks that characteristic, and not that it was omitted as a secret.

Internal quality class A. Strong page: distinctive plant facts plus practical growing or kitchen use.