Citrus hystrix
| Makrut lime (Citrus hystrix) | |
|---|---|
| Scientific name | Citrus hystrix |
| Citrus hystrix plant sold on Réunion Island | |
| Common names | Makrut lime, kaffir lime |
| Genus | Citrus |
| Family | Rutaceae |
| Order | Sapindales |
| Habit | Thorny evergreen shrub or small tree |
| Mature height | About 3–12 m |
| Years to fruit | About 3–8 years from seed in one horticultural account; varies with propagation, climate, and plant age[5] |
| Fruit use | Aromatic rind and sparse acidic juice; leaves used as a culinary flavoring |
Citrus hystrix is a thorny evergreen citrus shrub or small tree known in English as makrut lime and kaffir lime. It is cultivated across tropical and warm subtropical regions, especially in Southeast Asia, for its strongly aromatic leaves and knobbly fruit. The species is accepted in the GBIF backbone taxonomy in the family Rutaceae and order Sapindales.[1][2]
The plant is associated with tropical Southeast Asia and monsoon climates. Its fruit is usually used as a flavoring rather than eaten fresh, while the leaves are an important aromatic ingredient in regional cooking.[3][4]
Description[edit | edit source]
The plant forms dense branching with short, sharp spines and aromatic, double-lobed leaves whose blade and winged petiole create an hourglass outline. It commonly reaches about 3–12 m in height in botanical accounts, although cultivated plants are often maintained at a smaller size. Flowers are small, white, and fragrant. The fruit is small, thick-rinded, and conspicuously warty; it ripens from green toward yellow and contains relatively little juice.[3]
Cultivation[edit | edit source]
Soil and water[edit | edit source]
Plant in a deep, well-drained but moisture-retentive loam with abundant organic matter. A mildly acidic soil is suitable; a pH of about 5–6 is given for citrus cultivation in the horticultural account used here.[3] Avoid prolonged saturation around the roots. During dry periods extending beyond roughly three months, supplemental irrigation may be needed, while drainage becomes especially important during monsoon rains.[3]
Sun and humidity[edit | edit source]
Established plants grow in full sun and warm, humid air, with good airflow through the canopy. A sheltered position protects the evergreen foliage from cold wind. Citrus growth is favored by warm conditions, while prolonged cool weather reduces growth and frost can damage the plant.[3]
Seasonal changes[edit | edit source]
In tropical climates, growth and flowering may recur in more than one flush, and fruit can be produced over extended periods rather than in one sharply defined harvest season. Irrigation should be increased during a dry monsoon interval and reduced only enough to prevent waterlogging during wet weather. In cooler climates, growth slows in winter and container plants require protection from cold.[3]
Propagation[edit | edit source]
Fresh seed is best sown soon after removal from ripe fruit. Germination is commonly reported in about 2–3 weeks under warm conditions. Half-ripe cuttings and layering are also described, although the success of vegetative propagation depends on material and conditions.[3]
Flowering, fruiting, and harvest[edit | edit source]
Small fragrant flowers are borne in the leaf axils, sometimes in repeated flushes. The warty fruit is harvested green when the rind is strongly aromatic, or allowed to mature toward yellow when a riper rind is wanted. One horticultural account gives about 3–8 years to maturity and fruit for seed-grown trees; onset varies among seedlings, cuttings, grafted plants, cultivars, climate, and management.[5]
Fruit and uses[edit | edit source]
The thick rind and peel are used for their intense citrus aroma, while the sparse, acidic juice is used in smaller quantities. Leaves are used fresh, dried, or frozen to flavor soups, curries, sauces, and spice pastes. The plant is also grown for its aromatic foliage, and essential oils are obtained from both leaves and fruit peel for perfumery and cosmetic uses.[4]
Food and traditional-use records describe leaves as a flavoring and tea ingredient and the fragrant leaves as a hair-wash ingredient. These uses should not be taken as evidence for a medical treatment, and concentrated citrus oils may irritate sensitive skin.[5]
Photos[edit | edit source]
Botanical illustration of Citrus hystrix from a nineteenth-century flora Citrus hystrix plant photographed by Meneerke bloem
References[edit | edit source]
- ↑ [4] Subhadrabandhu, Suranant. Under-Utilized Tropical Fruits of Thailand. FAO Regional Office for Asia and the Pacific, 2001.
Image credits[edit | edit source]
- Citrus hystrix dsc07772.jpg — David Monniaux, own work; Wikimedia Commons file page; GFDL 1.2 or later, CC BY-SA 3.0, CC BY-SA 2.0, or CC BY-SA 2.0 France.
- Citrus hystrix Blanco2.408-cropped.jpg — Francisco Manuel Blanco (O.S.A.), plate from Flora de Filipinas, digitally cropped and retouched by CarolSpears; Wikimedia Commons file page; Creative Commons Public Domain Mark 1.0 and public-domain status subject to the file page's jurisdiction caveat.
- Citrus hystrix.JPG — Meneerke bloem, own work; Wikimedia Commons file page; GFDL 1.2 or later, or CC BY-SA 3.0, 2.5, 2.0, or 1.0.
