Kaffir Lime Leaf

Citrus hystrix

A tropical and sub-tropical member of the citrus family. The dark-green glossy leaves are indented in the middle, which gives the appearance of two leaves stuck together. The branches have sharp thorns. Fragrant, white, citrus-like flowers, are followed by small very knobby fruit. The fruit seems to have more pips than juice. The juice is very sour.

Growing Tips: Grows best in a very well-drained, friable, slightly acid, loam soil. They need protection from wind and regular watering, especially during the summer months. Fertilise a little and often, a sprinkle around the circumference of the root ball, or the edge of the pot if in a container, about once a month or so. Citrus trees are subject to a range of virus diseases and can be invaded by many pests including scale, leaf miner, bronze orange bug, spined citrus bug and fruit fly. Citrus like regular overhead watering which will ensure juicier fruit. This does not mean that you have to water your tree from above each time you water, just hose down the leaves on occasion and do so regularly!

Position: Full Sun

Height: 3.5m

Lifespan: Perennial

Use: Brew a tea with 1-2 chopped leaves, for coughs, colds, chest congestion, sinus, sore throat and mouth ulcers. Relax with a cup of tea after a heavy meal, to aid digestion. Fruit of kaffir lime, macerated in oil, makes an effective massage oil for a painful back and joints. Kaffir lime leaves are precious to many Thai dishes, from soups and salads to curries and stir-fried dishes. In soupy dishes, add the leaves whole or torn into smaller pieces, using them as one would bay leaves to flavour broth or stew. Salads or garnishes require fresh leaves. Dried leaves cannot be substituted. The leaves, when young and tender, are finely shredded and added to salads and sprinkled over curries for a burst of flavour. Being rather thick, they must be cut very fine, like threads, and the thick mid-rib removed. To sliver kaffir lime leaves finely, stack three to four leaves of similar size together and slice them very thinly with a sharp knife. It is faster to cut diagonally, which gives the hands better leverage, or roll a few leaves at a time into a tight roll before slicing. If fresh kaffir lime leaves are not available, use the tender new leaves of lime, lemon or grapefruit. They won't have the same fragrance but are preferable to using dried kaffir lime leaves in some dishes.

When making a soup or stock, whole fresh or dried leaves may be added, as they are removed after cooking. Finely chopped fresh or crumbled dry kaffir lime leaves are used in dishes like tom yum, stir fries and curries, especially those containing coconut cream. The flavour also combines well with basil, cardamom, chilies, cilantro, cumin, curry leaves, lemon grass, galangal, ginger, mint, tamarind, turmeric and coconut milk.

Harvest: When needed