Why Were Limes Brought On Sailing Ships?

Scurvy was a significant issue for English sailors in the 1600s and 1700s, and Dr. James Lind discovered that oranges and lemons were effective in treating the disease. However, the medical establishment shifted towards attributing scurvy to contamination. The British Navy began storing citrus fruits on board all of its ships, providing sailors with limes or lemon juice rations to ensure they had enough vitamin C.

By 1863, an army surgeon complained that few ships passed through the Merchant Shipping Act of 1867, which required British ships to carry fresh lime juice on board. In the same year, Rose registered a patent for an improved method of preserving vegetables.

Scurvy was a major health hazard in mariners of all nations, and once Lind’s discovery was accepted, the Royal Navy began to distribute limes to sailors on long journeys to ensure they had enough vitamin C. In 1804, the Navy Board had to source 50,000 gallons of lemon juice, typically from Spanish fruit, due to Britain’s war with Spain. As a result, the British began storing citrus fruits on board all of its ships.

Limes were replaced by lemons because they were more readily available from Britain’s Caribbean colonies. Sailing ships were incredibly dangerous, and being drunk was not taken lightly. Limes, which keep longer and don’t have to be consumed, were added to the diet of Royal Navy sailors.

The British navy switched from lemons to limes in the mid-1800s to support merchants from the homeland. The British navy’s efforts to combat scurvy continued into the 19th century, with the introduction of lime juice rations and the introduction of live animals on board.