How To Freeze Kaffir Lime Leaves (To Use All Year)

Kaffir lime leaves (now commonly called mukrat limes) are a wonderful aromatic ingredient full of intense citrus flavour. Whether you grow your own kaffir lime tree or source fresh leaves from the market, friends or family, there’s a way to make sure you’ll always have some handy. Find out the best way to freeze kaffir lime leaves so you can use them in your cooking all year round.

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What is a kaffir lime tree?

Kaffir lime (Citrus hystrix) is a tropical citrus tree native to Southeast Asia. It’s now also commonly called makrut lime, which is increasingly the preferred name.

This compact citrus grows as a small to medium tree that grows well in pots or in the ground in warm climates. The tree is frost-sensitive but otherwise fairly low-maintenance in warm climates like much of Australia and parts of the US. I grow mine in a large pot in a sheltered position as we do get quite cold winters.

The fruit of a kaffir lime tree is small, bumpy and very fragrant, but the leaves are the most prized part for cooking. These distinctive double leaves actually have two leaves joined end to end in an hourglass shape.

What are kaffir lime leaves used for in cooking?

Kaffir lime leaves are a key ingredient in Southeast Asian cuisines, especially Thai, Indonesian, Malaysian and Cambodian cooking. They have a unique floral, citrusy, slightly spicy fragrance unlike any other citrus. Kaffir lime leaves contain essential oils including citronellal and limonene, which give them their distinctive perfume.

Use kaffir lime leaves whole to infuse flavour into dishes like soups, curries and broths. When used like this the leaves are intended to add flavour and not to be eaten, a bit like bay leaves. Other dishes use finely sliced or shredded kaffir lime leaves either as an ingredient or a garnish. Shredded leaves are used in salads, stir fries, curry pastes and dishes like Thai fish cakes. (Tip: Remove the central midrib/stem before shredding, as it’s tough and not pleasant to eat.)

Another popular way to use the unique flavour of kaffir limes is by adding them to cocktails and mocktails, either to infuse flavour to the drink or as a garnish.

Why freeze kaffir lime leaves?

There are lots of good reasons to freeze kaffir lime leaves. Fresh leaves are far more aromatic than dried ones, and frozen kaffir lime leaves retain much of the flavour in a way that dried leaves can’t.

If like me you are growing your your own kaffir lime tree, it’s easy to pick fresh leaves when your tree is flushing with new growth. In most regions kaffir limes produce new leaves year round but have their main growth in spring and summer. This is the best time to harvest a large batch for freezing.

When you have more leaves than you can use or need to trim your tree, freezing is a great way to make sure you always have this intensely aromatic ingredient on hand. It can also be a great way to share your valued leaves with family and friends who love to cook, by gifting them a stash of leaves for their freezer.

If you don’t have your own tree and buy kaffir lime leaves from the store, market or Asian grocer, freezing can be a great way to ensure that any you don’t use don’t go to waste, It’s also a practical way to stock up if you find a big bag for sale.

Just be aware that frozen kaffir lime leaves are best used in cooked dishes. They won’t have the same texture as fresh if used raw, but in curries, soups and stir-fries there is very little difference.

How to freeze kaffir lime leaves (step by step)

Freezing kaffir lime leaves is very simple and only takes a few minutes of preparation.

• Step 1 – Pick and select your leaves: Make sure to choose healthy, undamaged leaves. Avoid any that are yellowing, spotted or damaged by pests.
• Step 2 – Wash and dry thoroughly: Rinse the leaves under cold water and then pat dry with paper towel or leave spread out on a clean tea towel for 20–30 minutes. You want the leaves to be very dry as any moisture on the leaves can cause them to clump together in the freezer. It can also affect the texture.
• Step 3 – Flash freeze: This step is optional, but for best results I always recommend flash freezing the leaves first. Simply spread leaves in a single layer on a baking tray lined with baking paper and place in the freezer for 1–2 hours until frozen solid. This stops them sticking together in a big clump.
• Step 4 – Transfer to a freezer bag or airtight container: Once flash frozen, transfer the kaffir lime leaves into a zip-lock freezer bag or an airtight container. Squeeze out as much air as possible before sealing and label with the date.

Store your frozen kaffir lime leaves at the back of the freezer where the temperature is most consistent.

How long do frozen kaffir lime leaves keep?

Frozen kaffir lime leaves will keep well for up to 12 months in a good quality airtight freezer bag. For best flavour and aroma, try to use them within 6–12 months. After that they are still safe to use but may start to lose some of their intensity. And by then you should be ready to freeze another batch.

Do you need to defrost kaffir lime leaves before use?

Using frozen kaffir lime leaves in cooked dishes is easy.

• For whole leaves added to curries, soups and broths, there’s no need to defrost. Just add leaves them straight from the freezer like you would with fresh leaves. The heat of the dish will take care of the defrosting.
• For finely shredded leaves, you can thaw them quickly at room temperature for 5–10 minutes, or for a minute or two in your hand. They soften quickly and can then be sliced thinly with a sharp knife.

Ways to use your frozen kaffir lime leaves

Frozen kaffir lime leaves are ideal for adding to dishes like:

• Thai green or red curry
• Tom kha gai (Thai coconut chicken soup) or my personal favourite, Tom yum goong (Thai hot and sour soup)
• Thai fish cakes
• Fragrant rice (just add a few leaves to the pot while cooking the rice)

I freeze a batch of kaffir lime leaves every year and it genuinely makes a difference always having them on hand. It’s so handy to be able to grab them straight from the freezer, especially for cooking in winter. If you have your own kaffir lime tree you should definitely give freezing a go the next time they have a flush of leaves.