Lime leaves (also known as Kaffir Lime Leaves) are fragrant leaves of the wild lime tree and used widely in Thai and South East Asian cuisine. The leaves are used in a similar way to bay leaves in western cooking, as they infuse dishes.
With their citrusy aroma and spicy, lemon flavour they are perfect for chicken and seafood and are frequently combined with lemon grass, coriander, Thai basil, garlic, galangal, ginger or chillies.
Simple Lime Leaf tips …
- Add whole leaves to Thai green curry and leave them to infuse the dish, remove before serving.
- You can use lime leaves with cocktails such as Gin & Tonic: crack the leaf to release the oils and aroma and add as a garnish or muddle in cocktails to release the flavour.
- General rule of thumb, allow one leaf per serving.
- Any leftover leaves can be frozen but they may not have the depth of flavour or pungency of fresh leaves.
- Infuse milk or cream to make custard or puddings with a citrus twist!
Where to buy me
Vitacress are proud to supply the leading UK supermarkets with their packs of herbs and pots of British-grown herbs all year round. We carefully pack the herbs in our retail customers packaging and you can find them in the fresh produce area.
How to look after me
Where to keep me – Store the lime leaves in a bag, in the salad drawer of your refrigerator.
How to use – Rinse under cold, running water and pat dry with kitchen towel. If using the leaf whole, crack it before adding to dishes to release the essential oils and flavour or use to make pastes by adding with other ingredients and blending in a food processor.