Daun limau — the bright, fragrant leaf that gives dishes like tom yum, asam pedas, and nasi kerabu their iconic kick. Whether you’re using limau purut (kaffir lime) or local limau nipis, harvesting the leaves the right way helps keep your tree lush, healthy, and productive.
When is the Best Time to Harvest Lime Leaves?
- Wait until the tree is at least 6 months old with plenty of mature leaves
- Choose older leaves (deeper green, fully formed)
- Avoid picking new growth or curled young shoots
Best time of day: Morning, before the sun gets too strong (preserves oils and scent)
How to Harvest Lime Leaves the Right Way
- Use clean scissors or garden snips
- Snip at the base of the leaf stem, not the main branch
- Harvest only a few leaves per branch — avoid over-pruning one side
- Focus on outer, lower leaves first to stimulate upward growth
How Often Can You Harvest?
- Small harvests: Every 1–2 weeks
- Full refresh: Once a month, with proper feeding and watering
Healthy trees can produce leaves year-round in Malaysia’s climate.
How to Store Lime Leaves
- Short-term: Keep in a ziplock bag in the crisper drawer (lasts 7–10 days)
- Freezing: Place in airtight bag — no need to blanch (lasts 3–4 months)
- Drying: May lose aroma, but still usable in teas or potpourri
What Can You Do with Lime Leaves?
- Add whole to curries, soups, and rice (remove before serving)
- Shred finely for garnish on salads, chicken, and grilled seafood
- Infuse into coconut milk or oils for sauces
- Make herbal tea with lemongrass and ginger
Bonus: Encourage More Leaf Growth
- Prune regularly for shape and airflow
- Use citrus-friendly fertilizer monthly
- Water deeply 2x a week (adjust during rainy season)
- Watch for pests like whiteflies or aphids and use neem or soap spray
Harvested your own daun limau? Snap your tree or your dish and tag @ProjectHarvestMY — we’d love to see it on the plate or in the garden! 🍃