Grown for its leaves as much as its fruit. The deeply fragrant double leaves of the Kaffir Lime are essential in Thai, Malaysian, and Indonesian cooking - far more aromatic than any dried substitute - and the zest of the knobbled fruit adds a distinctive citrus hit to curries and marinades. This is the tree for anyone who cooks South-East Asian food regularly and wants the real thing fresh from the garden. Full sun, well-drained soil. More cold-sensitive than Tahitian lime - plant in a sheltered position in Perth's cooler southern suburbs. Water regularly, feed with citrus fertiliser. Harvest leaves as needed throughout the year.