How to Cook With Fragrant Makrut Lime Leaves

If you’ve tasted the citrusy zing in Thai dishes like Panang curry or gang gai khao mun, you’re already familiar with the aromatic powerhouse that is the makrut lime leaf. Refreshing, floral, and packing just the right amount of slightly-sour tang, makrut lime leaves are more than worthy of earning a permanent spot in your refrigerator or freezer. With proper storage, they can last up to a year. Here’s everything you need to know about makrut lime leaves so you can start cooking with them in your own kitchen.

What are makrut lime leaves?

Makrut lime leaves come from the citrus hystrix tree, which is native to Southeast Asian countries including Thailand, Laos, and Vietnam. The tree’s edible leaves are shiny and dark green, while the limes themselves are bumpy, bitter, and rarely used for juice. Although you can purchase makrut lime leaves fresh, frozen, or dried, fresh lime leaves offer the most potent, citrusy scent. As a result, fresh lime leaves are the perfect fit for aromatic dishes and drinks, like Meyer Lemon Mezcal Margaritas (which employ a lime leaf salt for the rim) or a bowl of Spicy Lime Leaf Beer Nuts. Since fresh makrut lime leaves are thick and tough, it’s important to prepare them correctly before cooking with them.

How do you use makrut lime leaves?

In many Southeast Asian dishes, fresh makrut lime leaves are either added whole while cooking and removed before serving, as you would with bay leaves, or julienned and added directly for maximum potency. For the latter of the two methods, it’s crucial to remove the thin but tough rib or vein that runs down the center of the leaf by bending the leaf in half and carefully pulling it out, separating both halves of the leaf in the process.

When using frozen makrut lime leaves, run them under cool water to defrost them or leave them at room temperature for 30 minutes before cooking. Since frozen makrut lime leaves are generally less aromatic and flavorful than their fresh counterparts, it’s recommended to double the number of leaves called for in the recipe you’re following — and the same goes for using dried lime leaves.

How to buy and store makrut lime leaves

When purchasing fresh or frozen makrut lime leaves, which can be found at most Asian grocery stores in the produce or freezer sections, look for leaves that are shiny and dark green on their top sides with dull, gray-green undersides. Skip any packages with leaves that are yellow or browning. Dried lime leaves can normally be found in the spice section of Asian markets and are also available to purchase online in whole or powdered form.

While dried makrut lime leaves can last up to three years in a cool, dark cabinet or pantry, fresh and frozen lime leaves have a slightly shorter lifespan. When packaged in an air-tight container or plastic bag, fresh makrut lime leaves can last up to six months in the refrigerator. When frozen, the lime leaves can last up to one year.