Fresh or dried leaves and grated rind give a tangy citrus flavour and appetising aroma to Thai and other Asian style cooking.
An attractive plant growing to 4m which produces distinctive double leaves that are commonly used in Thai cooking. Will grow well in a range of climates including tropical and cold conditions.
FEATURES: Leaves are dark glossy green in colour and are distinctively lobed. Fruit has an unusual warty appearance· and the rind is marvellously aromatic. Grated rind is traditionally added when making Thai curry paste .
CONDITIONS: Prefers moist, well drained soil and full sun.
FOR BEST RESULTS: Avoid planting in shaded areas as a minimum of half a days sunlight is required. Improve drainage by planting tree into a mound. Fertilise during the growing season including composted cow or chicken manure.
PLANTING IDEAS AND USES:
Tear leaves in half and add to a Thai curry, use fine slivers of the leaves in stir fries and fish patties to add delicate citrus flavour ideal for tubs and containers.
o Troyer Citrange
o Benton Citrange
o Swingle Citrumelo
o Rough Lemon/Citronelle