Lime

A small thorny evergreen tree growing to about 3 m high with smooth oval leaves and small white flowers. The lime resembles the lemon in appearance but is more rounded and greener. The fruits are generally about 5 cm long.

Some 16 species of small, evergreen trees and shrubs comprise this genus, native to SE Asia and E Pacific islands. Most citruses have been cultivated for so long that their origins are obscure. The species are very closely related, with numerous hybrids and cultivars. Citruses were unknown in Europe in Classical times, through C. aurantium and C. bergamia were first mentioned in Chinese medicine in the first century CE. The first citrus to arrive in Europe was the bitter orange, C. aurantium, probably brought by the Portuguese from the East Indies. It was followed by C. limon, probably from China, somewhere between tthe 11th and 13th centuries. Medicinal uses of citruses are complex. Various parts of the tree are used, and also various parts of the fruit at different stages of ripeness. Commonly, the leaves, fruits, juice and bark are used, while in China several quite different drugs are prepared from the fruits alone - one of the most valuable being the peel of C. reticulata, which becomes more potent with age. The related Poncirus trifoliata (hardy orange, Japanese bitter orange) is used in identical ways to C. aurantium. Citruses are high in vitamin C, flavonoids, acids, and volatile oils. They also contain coumarins, such as bergapten, which sensitize the skin to sunlight. Bergapten is sometimes added to tanning preparations and may cause dermatitis or allergic responses. The most recent uses of citruses are anti-oxidants and chemical exfoliants in cosmetics.

Small tree with short, spiny branches and light green, ovate leaves, 5-7.5cm (2-3in) long. Clusters of 2-7 white flowers appear in lax racemes in spring and summer, followed by ovoid, green fruits to 6cm (2½in) across, with a sour pulp.

Common Name:	Lime
Botanical Name:	Citrus aurantiifolia
Genus:	Citrus
Family:	Rutaceae
Native Location:	United States, Italy, tropical Asia, widely cultivated in the West Indies.
Cultivation:	Well-drained, neutral to slightly acid soil in sun, with ample moisture during the growing season. Scale insects, mealybugs, and tortrix moth caterpillars may affect plants under cover. Citruses do not transplant well.
Propagation:	By seed sown when ripe or in spring at 16°C (61°F); by semi-ripe cuttings in summer. Cultivars do not come true from seed.
Harvest:	Flowers (C. aurantium, C. bergamia) are picked when first open and distilled for oil. Leaves (C. aurantiifolia, C. hystrix) are picked as required for flavoring and infusions. Oil is distilled from foliage, unripe fruits (C. aurantium) and ripe fruits (C. bergamia). Fruits are picked when unripe or ripe for culinary use, candying, or oil distillation, and either unripe or ripe (C. aurantium, C. reticulata) for use in Chinese medicine.
Variations:	C. aurantiifolia x Fortunella japonica (Limequat) Has fruits similar in appearance to kumquats but yello-green and lime-flavored. Easier to grow in cooler areas than the true lime. Mexican (Key lime, bartender's lime, West Indian lime) Is compact and thorny, with small, round, yellow-green fruits that have very thin skins. Tahiti syn. 'Bearss' (Persian lime, Tahitian lime) Has oval, seedless fruits of excellent flavor.
Height:	3-5m (10-15ft)
Width:	2-3m (6-10ft)
Hardiness:	Min. 13°C (55°F). Sometimes withstand short periods at 0°C (32°F).
Extraction:	Expression
Parts Used:	Leaves, fruits, peel, oil.
Color and Odor:	The essential oil is clear with a hint of yellow. It has a sweet, fresh, zesty aroma.
Background:	The lime tree originated in the East and was introduced to Europe by the Moors and to tropical America by the Portuguese and Spaniards in the sixteenth century. Royal Navy ships used to stock up with limes to prevent scurvy among the sailors, thus British sailors came to be known as "Limeys".
Properties:	Antiseptic, astringent, restorative, tonic An aromatic, cooling, and astringent herb.
Medicinal Uses:	Internally for minor complaints such as bilious headache (infusions of leaves); juice is added to medicinal preparations in SE Asia and Guyana, notably for diarrhea.
Uses:	Digestive System—A digestive stimulant, encouraging appetite. Useful for treating anorexia. Skin—Toning and astringent for a greasy skin and scalp. Also good for wounds. Emotions—Very refreshing and uplifting to a tired mind; energizing and revitalizing for depression.
Blends:
DIGESTIVE SKIN EMOTION Lime 7 Lime 5 Lime 6 Black Pepper 3 Lavender 3 Bergamot 3 Coriander 2 Mandarin 2 Rosemary 2
Culinary Uses:	Fruits are used in preserves and pickles, and as a garnish. Dried fruits feature in Persian cuisine. Juice is used in drinks, and as a flavoring for fish, curries, and candy. Used in India to curdle milk to make fresh cheese, such as paneer. Peel is used like lemon peel.
Economic Uses:	Oil is used as a source of citral in perfumery.
Bibliography:	Aromatherapy Blends and recipes by Franzesca Watson Copyright © 1995 Thorsons, Harper Parker Publishing Inc. Pp 126-127 The Encylopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited. pg 171