KAFFIR LIME Plant SEEDS – Citrus Hystrix-makrut,or magrood, Caribbeangardenseed

Great In Containers ! leaves are highly aromaticâ

KAFFIR LIME SEEDS-CITRUS HYSTRIX-makrut,or magrood, leaves are highly aromatic.
Overview
Kaffir lime
The kaffir lime, sometimes referred to in English as the makrut lime, is a fruit native to Indochinese and Malesian ecoregions in India, Nepal, Philippines, Bangladesh, Indonesia, Malaysia and Thailand, and adjacent countries.
Kaffir lime (Citrus hystrix) also known as kieffer lime, makrut, or magrood, (Bai Ma-gkood,PewMa-gkrood).

The kaffir lime (Citrus hystrix DC., Rutaceae), also known as kieffer lime, makrut, or magrood, (Bai Ma-gkood,PewMa-gkrood) is a type of lime native to Indonesia, commonly used in Thai cuisine, and widely grown worldwide as a backyard shrub. The kaffir lime tree is well suited to container growing. The fruit is rough, bumpy green and grows on very thorny bush with very fragrant leaves. Even a small scratch of the lime releases a roomful of refreshing fragrance, like a fragrant bouquet of citrus blossoms. Kaffir lime (Citrus hystrix), a small evergreen tree, produces small, bumpy, yellow-to-green limes in late winter. The fruit is bitter and not very palatable, but the rinds and leaves are widely used in Thai cooking. Kaffir, also called keifer, lime trees grow best in U.S. Department of Agriculture plant hardiness zones 9 through 11. In the ground, standard trees grow to 15 feet.
The green lime colored fruit is distinguished by its bumpy exterior and its small size (approx. 4 cm wide). The leaves are distinguished by their hourglass shaped leaves.
Even though the kaffir lime is not the most beautiful fruit, it is incredibly important in Southeast Asian cooking (especially Thai recipes). Kaffir lime leaves cannot be replaced with any other type of citrus leaves. Their flavor is so important that anyone following a Thai recipe should take the time to find and use them as their special characteristics are irreplaceable. In most regions of Thailand, the kaffir lime is so beloved that almost everyone’s home in the countryside has at least one tree growing in the yard. Because its strong flavor can over power the more subtle ones in a dish, the rind should be used sparingly, grated or chopped finely and reduced in a mortar with other paste ingredients until indistinguishable.
Some recommend that the name kaffir lime should be avoided in favor of makrud lime because kaffir is an offensive term in some cultures. For this reason, some South Africans refer to the fruit as K-lime. However, kaffir lime appears to be a much more common discription.
Uses
The kaffir lime’s hourglass-shaped leaves (comprising the leaf blade plus a flattened, leaf-like leaf-stalk or petiole) are widely used in Thai cuisine (for dishes such as tom yum), Lao cuisine, and Cambodian cuisine, for the base paste known as “Krueng”. The leaves are also popular in Indonesian cuisine (Javanese and Balinese), for sayur assam – literally sour vegetables, and are also used along with Indonesian bay leaf for chicken and fish. They are also found in Malay and Burmese cuisines.
Kaffir lime is also used as a very effective cleaner, cleanser, and natural deodorizer.
The fruit is sometimes referred to in Indonesia as jeruk obat – literally “medicine citrus” because the juice and rinds of the kaffir lime are used in traditional Indonesian medicine.
Kaffir lime shampoo leaves the hair squeaky clean and invigorates the scalp. It is believed to freshen one’s mental outlook and ward off evil spirits. Kaffir lime has also been used for ages as a natural bleach to remove tough stains.
In folk medicine, the juice of kaffir lime is said to promote gum health and is recommended for use in brushing teeth and gums. The rind is an ingredient in medical tonics believed to be good for the blood and the essential oils in the fruit are incorporated into various ointments. Like lemon grass and galanga, the rind is also known to have beneficial properties for the digestive system.
Kaffir Lime Plant
Germination
Kaffir lime grows true from seed, so grafting is not necessary. Using commercial potting soil formulated for citrus, bury single seeds 1 1/2 inches deep in half-gallon containers. The seed germinates in about two weeks if kept at 60 degrees Fahrenheit. Keep the soil moist but not soggy wet throughout germination.
Growth
During the first year, place kaffir lime trees in their containers in full sun to partial shade. Water thoroughly when the soil is dry 1 inch below the surface. Apply a water-soluble citrus 3-1-1 fertilizer one week after the plants germinate and every three months for the first year. Transplant kaffir lime trees to 10-gallon containers or into the ground in spring when they are about 1 year old. Stake young trees for support in windy conditions.
Other Uses
In tropical Thailand, nearly every home in the countryside has a kieffer lime tree in the yard. Besides supplying great flavor ingredients to enhance food, kieffer lime fruits and leaves are commonly used in making effective household cleaners. A natural deodorizer, its sparkling scent is uplifting to the senses. Each scratch of the zest releases another installment of refreshing perfume.
Kieffer lime shampoo leaves the hair squeaky clean and invigorates the scalp. The invigorating scent is said to be effective in lifting one’s mental outlook as well as warding off evil spirits. Kieffer lime has also been used for ages as a natural bleach to remove tough stains. It is commonly known in Thailand that nothing works better on stubborn stains than a few drops of kieffer lime juice, mixed with a sprinkling of detergent. Not only does it clean effectively, it is inexpensive, natural and sweet-smelling. For rural villagers, a single kieffer lime tree supplies enough limes to keep the whole house and family clean.
In folk medicine, the juice of kieffer lime is said to promote gum health and is recommended for use in brushing teeth and gums. The essential oils in the fruit are incorporated into various ointments, and the rind is an ingredient in medical tonics believed to be good for the blood. Like lemon grass and galanga, the rind is also known to have beneficial properties for the digestive system.

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