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A friend is bringing me some kaffir lime leaves from her home garden. How can I best preserve them so that I don't have to use them all immediately. Any ideas for great recipes also appreciated!

asked by healthierkitchen almost 6 years ago
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added almost 6 years ago

Put them in a little zip-top bag and stick them in the freezer. Make sure they're spread out when you freeze them and not clumped together - that will make it easier to grab one or two once they're frozen. As for recipes, they make a terrific addition to any chicken soup....

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added almost 6 years ago

I would make sure to wrap the leaves in a moist paper towel. Soak a paper towel in cold tap water, then wring it out until its moist but no water drips off of it. Then wrap the leaves in the paper towel, put that into a ziploc bag, and store them in a dry area of your refrigerator. Although freezer them will allow them to last longer, it will also dry them out, and they will lose a little of their flavor. The refrigerator will allow them to stay usable for at least a week or two.

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added almost 6 years ago

these freeze awesomely well.

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added almost 6 years ago

I freeze them as well.

7fba4658 4c6a 4dae 97c8 fa7edf75336e  rkm profile
added almost 6 years ago

Agree with Mr_Vittles - you can indeed freeze them, but they taste way better when they're fresh.

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 6 years ago

There's a lovely recipe for Keffir Lime Lemonade in Amanda's "The Essential New York Times Cookbook," page 26!! ;o)

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added almost 6 years ago

Kaffir lime leaves freeze well - make sure you keep the bag sealed once in the deep freezer to prevent frost bite. In the interim, make some green curry paste and flavoured salts (by blitzing the leaves with some coarse (Grey) seasalt!

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added almost 6 years ago

Thanks for the advice. I think I will keep as much fresh as I can use in a week or so and try freezing the rest. AntoniaJames I will check my new cookbook for that recipe! Kitchen Butterfly, if I do make the curry paste, can I freeze that or will the salt hold it in the fridge for a while?