Herb & Spice Companion

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HERB & SPICE COMPANION

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MAKRUT LIME

Citrus hystrix

Flavors: leaves zesty, bright

citrus, with lemon, lime, and

mandarin; rind pungent citrus

with subtle bitterness

Formerly known as kaffir lime, a term that has been abandoned due to racist con-

notations, makrut lime trees are prized in Thai and Southeast Asian cuisines for the

bright-citrus flavor of their leaves and their fruits’ grated rind—but only rarely for their

lime juice, which is very sour. The trees are a common sight in backyards and home

gardens throughout rural Thailand.

The leaves are sturdy, leathery, and

glossy green. They’re attached in pairs

by a vein running through their center.

The fruit itself is small (about 3 inches

long) and has a thick, crinkled, bumpy

green skin. Both the leaves and rind

offer citrus tang reminiscent of lime,

lemon, and mandarin, but it’s not dis-

tinctly like any one of them. The leaves

are deliciously fragrant when crushed or

torn, and these aromatics are indispen-

sible in Thai curries, stir-fries, and soups

like the popular tom yum.

In the Garden

The makrut lime tree loves warm and humid subtropical climates, but it also makes

a great container plant indoors if given optimal growing conditions. The branches

contain sharp thorns, so be careful when pruning and harvesting.

Size: Up to 5 feet tall in a container; up to 20 feet tall in the ground

Container: Up to 25 or 30 gallons when mature. Start small to fit the size of your

plant and re-pot as the tree grows.

Light: Full sun

HEALTH BENEFITS

Makrut limes and leaves contain

fragrant essential oils that are used

for their cleansing properties in

shampoos, soaps, and detergents.

One traditional Southeast Asian home

remedy involves using the leaves and

juice to clean the teeth and gums. The

fresh scent of makrut lime is believed

to stimulate the mind and improve

mood, while the rind is infused into

tonics that aid in digestion.

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