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Kaffir Lime and Curry leaf tree


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Bought a beautiful 2 year old Kaffir Lime from Cuernavaca ( now called the more poliitically correct Makrut Lime).  What a wonderful lime flavor in the leaves, a very versatile plant, so many uses.

Ordered 50 Curry Leaf Tree seeds from India, they are all in the ground or in germination pots. Nothing has come up so far. Just going to ignore them, other than watering. If they want my attention, they better start to grow. As before, no live plants in Mexico, and impossible to get accross the border. My last hope was Luc Vleekrack, from Puerto Vallarta, but it looks like he has moved back to Belgium.



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  • 2 weeks later...
10 hours ago, SunFan said:

I have a Kaffir  lime tree about 6 years old. Healthy but still less than two meters tall.

I never considered the leaves. How do you use them?


"C. hystrix leaves are used in Southeast Asian cuisines such as Indonesian, Laotian, Cambodian, and Thai.[citation needed] The leaves are the most frequently used part of the plant, fresh, dried, or frozen. The leaves are widely used in Thai[26][27] (for dishes such as tom yum) and Cambodian cuisine (for the base paste "krueng").[28] The leaves are used in Vietnamese cuisine to add fragrance to chicken dishes and to decrease the pungent odor when steaming snails."


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Remove the tougher spine at the back of the leaf. grind the leaf into a paste with ginger garlic and tumeric. So good. The fruit also has many uses, just the peel, the juice is too sour and many seeds. One popular use is wash your hair with half a lime. Makes your hair shiny, and smell wonderful. Put some peel in a bottle of vodka, mix with sparkling mineral water.

We ordered a live curry leaf tree from Florida. They say they deliver to Mexico. Shipped USPS, supposed to arrive Sept 7. It will be long dead by then. Mexico customs would never let a potted plant through.  Then we have to go through the Monty Python comedy sketch about dead parrots. Luckily, Paypal is pretty good with this sort of thing.

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