Makrut Lime

General

Once known as kaffir lime, it is now known by its Thai name, makrut. In Malaysia, it's called limau purut, in the Philippines it's kulubot and in Vietnam, la chanh.  Makrut Lime is a citrus fruit native to tropical Southeast Asia. They are much loved for their aromatic leaves, which are fantastic for imparting authentic Asian flavour to curries, soups and stir-fries.  The fruit are mostly used for zest.

Growing:

Evergreen small tree growing to around 2-3m.  Can be grown in the ground or a pot.

Prefers free-draining soil, full sun, will tolerate a small amount of shade. Feed annually with controlled-release fertiliser, requires reliable moisture, especially during warm periods and fruit development.

Prepare soil prior to planting by digging a hold twice as wide and deep as the root ball and enriching with compost and pelleted complete fertiliser. Apply seaweed solution after planting.  Avoid planting into cold, wet soil.

 Harvesting:

Makrut lime leaves can be harvested year-round since the trees are evergreen.

Pick the whole leaf or just the tip portion of the leaf. The remaining portion of the leaf will continue to grow.   The leaves can then be used in cooking or frozen to be used at a date.

Uses:

Add whole leaves to things like curries to infuse a citrussy flavour to the dish. Or finely shred leaves and use them as a fresh garnish to get more intensity.  

The lime fruit juice is very bitter, so it’s not used in cooking. However, they could always use them in a traditional Thai way. Cut them in half to release the intense aroma, then place in a bathroom or kitchen as a natural air freshener.

The zest is often used in Thai cuisine when making curry pastes, by pounding it in a mortar and pestle with other ingredients.