Providing a distinctive South-East Asian flavour to cooking, Makrut trees are an important feature in a sub-tropical garden.
The leaves are very distinctive - in double formation, elegant and cello-like in shape. They are the part of the plant that is most often used in cooking and while the the fruit is fairly dry its skin is useful in cooking, salads, cleaning or as a hair rinse.
The leaves can be used whole in soups and curries and removed at the end as you would a bay leaf. Alternatively, remove the spine and chop the leaves into small slices and add as an ingredient to the dish.
Growing notes
Makrut trees need a soil rich in compost, plenty of water and lots of mulch but ensure that the mulch does not touch the trunk of the tree or it may cause it to rot.
As with all grafted citrus, regularly cut away the rootstock shoots from the base of the tree.
Treat aphids with white oil during the cooler months by spraying the leaves and cutting off and discarding diseased looking leaves.