Makrut lime
Citrus hystrix
Grown for its double, perfumed leaves and bumpy rind, the scent of Thai curry; easy in a pot.
Hardiness: zones 10 to 12
Light: full sun
Size: about 12 ft tall, 8 ft wide
Harvest: year-round
From: Southeast Asia
Here: Too tender to overwinter outdoors on the Lake Erie shore (zone 6b to 7a): grow it in a pot and bring it in, or treat it as an annual.
Good for: food, pollinators.
Native to: South & Southeast Asian tropics. Hardy in zones 10 to 12.
The story
Makrut lime is one of the wild parents of the citrus family and has scented the cooking of Thailand, Laos, Cambodia and Indonesia for centuries. The leaves, not the dry fruit, are the main harvest.
Planting
Full sun, warmth and free-draining soil. It does well in a pot.
Growing
Water when the top of the soil dries and feed with citrus fertiliser. Bring it indoors before frost.
Harvest and use
Pick the double leaves as needed and tear them into curries and soups. Grate the rind into curry paste.
What to watch for
Long thorns. Scale and leaf miner indoors.
See if Makrut lime fits your yard
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More tropical and subtropical food plants
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home