Thai Lime Tree, Kaffir/Makrut Lime - 2-4" Tall Live Fruit Plant - Citrus Hystrix
Thai Lime Tree, Kaffir/Makrut Lime - 2-4" Tall Live Fruit Plant - Citrus Hystrix
Kaffir Lime Tree, also known as Makrut Lime or Thai Lime.
Leaves, zest, and juice are used in Asian cooking.
This listing is for (1) Kaffir Lime Tree Citrus Hystrix Seedling, sizes ranges from 2 to 4" tall. You will receive one similar to the pictures.
**Shipping**
Please note that shipping live plants causes certain stress to a plant. Most plants survive the trip with no problems or with minimal stress (some leaf drop may occur) and recover very quickly.
We ship within the US only.
Culture
Winter hardy to USDA Zones 10-12 where this citrus tree grows well in sandy, well-drained soils in full sun to light shade. Deep, fertile soils generally produce the best fruit crops. Best overall performance occurs in full sun in locations sheltered from strong winds. Provide consistent and regular watering. Avoid wet poorly drained soils. Trees will tolerate temperatures that occasionally drop to 32 degrees F., but will generally not survive temperatures much below that. Plants prefer warm tropical to sub-tropical climates with abundant rainfall. North of Zone 10, this plant is best grown in containers that should be placed in sunny windows year round or taken outside in late spring but returned indoors in early fall before temperatures regularly dip below 60 degrees F. Indoor plants should be regularly watered and foliage should be regularly misted (plants like humidity).
Noteworthy Characteristics
Citrus histrix, commonly called Thai lime or makrut lime, is a thorny, multi-stemmed, evergreen shrub or small tree of the citrus family that grows to 6-25’ tall. It is primarily native to Southeast Asia, but has widely naturalized in tropical areas with the specific location of its original distribution uncertain. Glossy, aromatic, double (two-parted), evergreen leaves from this tree are commonly shredded for use as a flavoring in a variety of Southeast Asian food dishes including soups, curries, rice, stir-fry, fish cakes, salads and marinades. Leaves may be harvested from home grown plants or purchased fresh or dried at Asian or specialty groceries. Four to five petalled white flowers are fragrant. Flowers are followed by rough bumpy green fruits (limes to 2” wide) which have a highly acidic flavor but little juice, so the juice and pulp is infrequently used in cooking. Fruit rinds are sour tasting, but often used for flavoring in a diced-up or grated form.
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