Lime Leaves

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Lime leaves are a necessity for Thai dishes with a strong flavor & scent of limes

Lime leaves usually come in a pack or container of multiple leaves, while recipes only call for a few. Usage for lime leaves is varied and memorable - often defining dishes like Tom Ka Gai.

Selection Information

Usage: In dishes like "Tom Ka Gai", and many others, lime leaves provide a flavor of lime zest with a kick!

Selection & Storage: Chose shiny firm, medium to dark green, double leafs (one leaf connected to another), practically spot or blemish free. The aroma when roughed up should instantly tell you that you have the right item.

Lime leaves will hold up in your fridge for a week or more, but most dishes only call for 4-8 leaves, and they are often packed with 30 plus, so put them in the freezer where they will remain in great shape indefinitely.

Avoid: Avoid rusty single leaves that are dried out or cracked. Also look for leaves to be stuck together and slimy, or even just wet as these leaves are already or one there way to decomposing.

Seasonal Information

Lime leaves are avialable year round.

Juicing

These leaves are commonly juiced or put though a vitamix to provide an exceptional flavor.

Lime Leaf Tips & Trivia

The beauty of these hearty leaves is that they are perfect for your freezer and your wallet. Not only do these leaves hold of to freezing conditions well they also retain there flavor and smell as if completely fresh.
The tree's where lime leaves come from are primarily harvested only for their leaves.