Also known as the wild lime tree. I bought a small variety three or so years ago from the Four Winds Growers. It spends summer on the patio in a pot and comes inside for the winter (getting light from florescent tube bulbs on a timer).
I am really surprised how well it is doing. Still just three feet tall, but new branches and leaves grow when I remove leaves for cooking and this year it started fruiting. So many wild limes from such a small tree.
The leaves and fruit zest are used in Thai dishes, but since I bought it I all but stopped cooking Thai dishes. Murphy’s Law. That’s got to change. I saved the fruit in the fridge as it fell from the branches. I had a dozen and some were starting to brown, so I squeezed the lot of them and made a lime-ade by adding to the juice water and agave nectar. So good!
Just once I tried the juice in a cocktail. It was enough different from cultivated limes that I won’t likely try that again. The lime-ade, though, was perfect. Not sure why the difference. I read today that some folks use the juice for cleaning and stain removal. Yikes! Powerful stuff.
Blurry (and I swear I just cleaned that window), but there he is. He knocks and peeps, but flies a few bushes away if I come out. Hmm. Ideas?
That’s enough. I need to get back to work. Plenty to do just now. Be well.