Kaffir lime tree yellowing of leaves
L N
7 years ago
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L N
7 years agoRelated Discussions
Kaffir Lime Tree yellowing
Comments (2)I'm not a kaffir lime expert; but my limited experience with them is that they are not difficult Looks to me like your tree is quite underfed; the leaves should be a very dark green, and larger than yours; and I don't see any signs of new growth, so it is likely your tree is sucking the life out of the leaves it has, so that the core can survive....See MoreKaffir Lime Tree - leaf problem
Comments (8)As mentioned above, leafminer larvae tunnel through leaf tissue, leaving unsightly trails. It is unslightly, but basically non treatening. And since you use the leaf, and not the fruit, do not use any chemical poisons. In fact, it is suggested not to use any chemicals on any citrus. I sometimes get leafminers on my basil plants, and I just discard the unslightly leafs. Leafminers have lots of natural enemies, including hummingbirds and parasitic wasp. It is suggested that regular spraying of fish, seaweed, molasses, and garlic helps to repel these pests. However, citrus, unlike lots of other herbs, generally do not benefit from pruning. However, you might want to check out Texas Citrus Pruning. Also since kaffir limes are hardy to zones 10 to 11, and you are in 9, as am I, then I wouldn't bother bringing it in unless the temperatures are going to drop below 45 degrees or so for an extended period of time. Last year, even with 6" of snow, the only things that I lost were my basils and one Mexican Key Lime, which came back this spring. Here is a little bit of information on the Kaffir Lime: Kaffir Lime Citrus hystrix, c. papedia: Family: Rutaceae (Citrus) Zones 10 - 11. All citrus trees are native to SE Asia. Small shrubby perennial trees, 10-16 feet with sharp spikes and unusual double leaves. It needs well drained soil and direct sunlight. Scent is a cross between lime, orange and lemon. Fruit has a rough knobby surface and thick skin. The outer rind is generally the only part of the fruit used if used at all. The Kaffir lime is quite hardy and easily grown in full sun in a container or well-drained position in the garden. In fact the hotter the spot the better. Like all citrus, feed with a good all purpose fertilizer in spring and donÂt forget to give your kaffir lime a little bit of a feed in winter to help it put out a fantastic spring flush of growth. When you notice a yellowing of the leaves, it might be chlorosis, but not iron, but rather zinc. IÂve been told by a owner of a citrus farm in the Valley that generally citrus that get chlorosis generally need zinc, then manganese, and then if these two donÂt work, try iron as a last substitute. Culinary: Their leaves, zest, and juice are used in Thai, Cambodian, and Indonesian cooking. It is used in Thai dishes, from soups and salads to curries and stir-fried dishes. They are the ingredient that blends marvelously with lemon grass and lime juice in soups....See MoreKaffir Lime Leaves
Comments (18)GW, I like all things spicy. I have about 7 recipes for Tom Kha Gai, still looking for the magical one. Thai Coconut Chicken Soup Recipe courtesy Tyler Florence 1 quart chicken stock 1 stalk lemon grass, white part only, cracked open with the flat side of a knife 3 kaffir lime leaves, fresh or dried, hand torn 1 (3-inch) piece fresh ginger, peeled and thinly sliced 2 small Thai chilies, halved lengthwise 2 garlic cloves, crushed 1 (13-ounce) can unsweetened coconut milk 2 tablespoons Thai fish sauce (nam pla) 1 1/2 teaspoons sugar 1 (8-ounce) can straw mushrooms, rinsed 2 limes, juiced 1 1/2 cups shredded cooked chicken Kosher salt and freshly ground pepper 1/4 cup chopped fresh cilantro leaves Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth. Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves. Yield: 4 servings Thai Chicken Soup in Coconut Milk (Tom Kha Gai) This recipe for Thai coconut soup with chicken is incredibly easy. The key is to use fresh lemon grass in your cooking. Dried galangal works very well in this coconut-based soup. Serve over steamed jasmine rice with a stir fry vegetable on the side for a complete meal. Ingredients 2-3 pcs fresh or dried galangal slices 2 pcs of fresh lemon grass stalks 1 clove of garlic A pinch of tamarind paste 3-4 fresh chilies (depending on how spicy you you like it) Fish sauce to taste (Golden Boy Brand is preferable) Thin soy sauce, optional 1/2 lb. chicken 1 (13.5oz) can of coconut milk 1. Boil galangal, lemon grass, garlic and tamarind in 1 cup of water for 2-3 minutes to bring out the flavor. 2. Cut 1/2 lb. chicken (thighs are nice or breast) into approx. 2 inch pieces (best if you cut through the bone with a sharp cleaver, but also you can use boneless meat. Note: The bones give a richer flavor.) 3. Add chicken to the boiling water and boil for another 8 minutes until cooked through. 4. Add 13.5oz can coconut milk. Bring to the boil again and boil for another 3 minutes. 5. Add 1 tablespoon of Thai fish sauce (nahm plah), 1 tablespoon Thai thin soy sauce, 2 slices of white onion. And if desired garnish with 3-4 pcs of Thai fresh chiles (prik kee noo). Bring to the boil for one minute. 6. Remove from heat and serve over jasmine rice. Add fish sauce to taste. If fish sauce is not available sea salt is also very good....See MoreLime tree losing green leaves & new leaves with yellow spots (pics)
Comments (11)You could try and prune it to a smaller size maybe if you wish to keep it in a smaller pot, my key lime is quite small and it went through several flowering cycles this year. Citrus are heavy feeders so providing enough nutrients is key. I use granular citrus fertilizer on a monthly basis just topdress the soil, and when my plants are fruiting and flowering I use a water soluble fertilizer weekly. They also make water soluble citrus nutrients which can be diluted and sprayed on the leaves. I prefer to apply smaller amounts of nutrients more often. Also I recommend using organic fertilizer, non organic fertilizer will lead to salt build up in the pot. The picture is the kinds of fertilizer I use. In the background you can see some key limes in my fruit basket....See MoreL N
7 years agomyermike_1micha
7 years agolast modified: 7 years agoL N
7 years agomyermike_1micha
7 years agoL N
7 years agomyermike_1micha
7 years agolast modified: 7 years agojohnmerr
7 years agoL N
7 years agoL N
7 years agomyermike_1micha
7 years agolast modified: 7 years agoL N
7 years agoL N
7 years agoSilica
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7 years agolast modified: 7 years agoLaura LaRosa (7b)
7 years agoSilica
7 years agolast modified: 7 years agomyermike_1micha
7 years agolast modified: 7 years agoL N
7 years agomyermike_1micha
7 years agolast modified: 7 years agoL N
7 years agoLaura LaRosa (7b)
7 years agogreenman28 NorCal 7b/8a
7 years ago
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