Whole plant
Overall shape, height, branching and growth habit.
Herbs
Makrut Lime growing guide
Citrus grown mainly for highly aromatic leaves used in Southeast Asian cooking. Fruit rind is also useful.
Photo reference
Use this real-world photo as the main plant reference, then compare it with the botanical drawings below for leaf, flower and harvest details.
14-30 daysGermination
365-1095 daysHarvest
200 cmSpacing
VariesSow depth
FullSun
TenderFrost
3 cm/weekWater
6-7pH
Planting calendar by climate
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| Climate | Sow | Transplant / Plant | Harvest |
|---|---|---|---|
| Tropical | From transplant | Jan - Dec | Jan - Dec |
| Subtropical | From transplant | Mar - Sep | Apr - Oct |
| Mediterranean | From transplant | Mar - May | May - Nov |
| Temperate | Jan - Dec | May - Jun | Jun - Dec |
| Cool | Jan - Dec | May - Jun | Jun - Dec |
| Arid | From transplant | Mar - May | May - Nov |
Botanical reference
Compare the whole plant first, then check the leaf, flower and harvest detail to identify what Makrut Lime should look like as it grows.
Leaf detail
Leaf shape, edges, colour and vein pattern.
Flower detail
Flower colour, structure and where blooms appear.
Harvest / detail
Fruit, root, seed, pod or the strongest identifying feature.
Cooking and eating ideas
A quick garden-to-table guide for using Makrut Lime after harvest.
Raw / fresh
Use fragrant leaves fresh in curries, soups, salads, marinades, and pastes; fruit zest is intensely aromatic.
Cooked
Use in sauces, curries, cakes, curds, marmalades, roasted dishes, syrups, and preserves.
Store / preserve
Juice and freeze, dry zest, preserve peel, make marmalade, curd, cordial, or salt-preserved citrus.
Try: Fresh juice, Zest, Marmalade, Marinade.
Good companions
Thai Basil, Lemongrass, Chilli Pepper
Avoid near
No avoid list yet.
Growing note
Harvest leaves lightly once established. Protect from frost and strong wind.
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