Kaffir seeds and young seedlings need to be kept pretty warm to germinate and grow; it's easy for me here in the tropics in Guatemala; I just put the seeds in nursery soil in starter trays 2 inch diameter and about 4 inches deep, put them in the sun, water daily, and they sprout in about 2 weeks.. An interesting tidbit about the Kaffir lime, called Makrout in Afrika and some other areas...in my travels in the world to places where citrus have been totally devastated by HLB disease, only the Kaffir lime seems unaffected. The experts don't recognize that any citrus is resistant to HLB; but seeing is believing. My experience leads me to believe that maybe the variety is not resistant if infected but it could be that the ACP (Asian Citrus Psyllid) vector just doesn't like the taste of the Kaffir.

What Mike suggest is exactly what I would do.lol Of course I have a weak spot when it comes to sparing sick plants of their demise. For some reason, it makes me feel good that I can handle such a feat. It's funny about me, but when I see a plant for sale that looks like h*ll, I tend to grab it and find myself having a good time bringing it back from such an aweful state. call me crazy if you would like. You certainly have to have the patience to accomplish such a feat and the know how. The know how will come from being a part of this forum along with persistence in learning. The patience, well, not everyone is up to that. The fact that you have green cambium tells me there is hope, that is if you are willing to look at such an ugly/ oops,cute tree if so that is what you choose to think of it.:-) Please make sure that mix is coarse enough to allow proper drainage and encourage much new root growth. Provide LOTS of sunlight and NO fertilizer until you see its first sign of growth. Make sure the mix you choose dries out evenly and rapidly. Mike:-)

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.

Looks like a goner. If you can find some seeds, try growing one from seed; the best and strongest Kaffirs are seed grown. Do not order seeds from Thailand; you will only waste your money. I don't know how many seeds people have brought me from Thailand and not a single one has ever sprouted. I would love to find a source of seed; but no one I have found from Thailand will give me any assurance as to viability.