Citrus Kaffir Lime (sometimes called Makrut or Thai lime) is better known for its use and the shape of the leaves (Distinctively shaped ‘double’ leaves). The skin of a Kaffir Lime is warty, and the fruit doesn’t give a lot of juice (Is of golf ball size). (Both the rind and the juice can still be used). Kaffir limes are often used in South-East Asian cuisine where leaves are used in soups and broths and can also be used to infuse anything from tea, a pickling juice to a salt cure or sugar syrup, add some leaves when cooking rice. The zest can be used in many ways as well, sprinkle on icing, add to baking and add to curries, stir fries or casseroles. The intense citrus fragrance juice is used in essential oils and in perfumery. Kaffir limes are equally grown successfully in the garden or in a large container and have white fragrant flowers intermittently in spring and summer.
The leaves can be harvested year round, fruit is ready to use late summer. early autumn, use fruit when still green , when its yellow it is over ripe.
Prune to maintain shape and remove dead or diseased branches, its natural habit is a dense shrubby plant (Remove any sucker growth). Slightly frost tender when young. Citrus is heavy feeders, requiring regular feeding with a Citrus fertiliser and/or manure (3-4 times annually). Apply a good layer of mulch in spring and autumn to keep weeds at bay and help with moisture retention. Spray alternatively and regularly with an organic copper spray and an organic oil spray. This will prevent insects and fungal diseases.
Our, Getting the best from your Citrus expert advice page, provides more information on Citrus care.
Citrus hystrix
Citrus Kaffir Lime (sometimes called Makrut or Thai lime) is better known for its use and the shape of the leaves (Distinctively shaped ‘double’ leaves). The skin of a Kaffir Lime is warty, and the fruit doesn’t give a lot of juice (Is of golf ball size). (Both the rind and the juice can still be used). Kaffir limes are often used in South-East Asian cuisine where leaves are used in soups and broths and can also be used to infuse anything from tea, a pickling juice to a salt cure or sugar syrup, add some leaves when cooking rice. The zest can be used in many ways as well, sprinkle on icing, add to baking and add to curries, stir fries or casseroles. The intense citrus fragrance juice is used in essential oils and in perfumery. Kaffir limes are equally grown successfully in the garden or in a large container and have white fragrant flowers intermittently in spring and summer.
The leaves can be harvested year round, fruit is ready to use late summer. early autumn, use fruit when still green , when its yellow it is over ripe.
Prune to maintain shape and remove dead or diseased branches, its natural habit is a dense shrubby plant (Remove any sucker growth). Slightly frost tender when young. Citrus is heavy feeders, requiring regular feeding with a Citrus fertiliser and/or manure (3-4 times annually). Apply a good layer of mulch in spring and autumn to keep weeds at bay and help with moisture retention. Spray alternatively and regularly with an organic copper spray and an organic oil spray. This will prevent insects and fungal diseases.
Our, Getting the best from your Citrus expert advice page, provides more information on Citrus care.
Citrus hystrix
