I love cooking with Persian limes (these are a common cultivar in Australia) just as much as I do sharing limes from the tree in my kitchen garden. No one in Perth will turn down the offer of a bag of limes.

Fresh lime juice, zest and leaves are essential to southeast asian cooking so I will always grow them and their Kaffir lime cousins. I believe my friend Ben has a key lime tree that produces lovely yellow fruit for eating and pickling.

There is even a lime tree in my driveway that is constantly being cross pollinated with an adjacent lemon tree. It makes for fruit that are magically different again, thank you bees.

Here is what I have learned about lime trees (in fact most citrus).

  1. You can’t over prune them. I keep them low to keep the fruit accessible.
  2. Feed them 3 times a year only (this might take some will power) with way more than you think you need of dynamic lifter (blood and bone) and a complete citrus fertiliser. Spread it to the edge of the canopy line, keeping it away from the trunk somewhat and water in well. I don’t bother mixing it into the soil.
  3. Water them daily during the hot months.

Oh and it doesn’t hurt to inherit an awesome tree :).










To see all the ingredients on the blog click here.

Here are some recipes using limes and more ingredients:

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