Persian Lime (Citrus x latifolia), also known as Tahiti lime or Bearss lime (named after John T. Bearss, who developed this seedless variety around 1895 in his nursery at Porterville, California), is a citrus fruit sold simply as a "lime" in the United States. The fruit is about 6 cm in diameter, often with slightly nippled ends, and is usually sold quite green, although it yellows as it reaches full ripeness. It is larger, thicker-skinned, and less aromatic than the key lime (Citrus aurantiifolia), which has a wider agricultural distribution worldwide. The advantages of the Persian lime in commercial agriculture compared to the Key lime are the larger size, absence of seeds, hardiness, absence of thorns on the bushes, and longer fruit shelf life. They are less acidic than key limes and don't have the bitterness that lends to the key lime's unique flavor. Persian limes are commercialized primarily in six sizes, known as 110's, 150's, 175's, 200's, 230's and 250's. Once grown primarily in Florida in the U.S.it rose to prominence after Key lime orchards were wiped out there by a hurricane in 1926, though Persian lime orchards themselves were devastated by Hurricane Andrew in 1992. Large numbers of Persian limes are grown, processed, and exported every year primarily from Mexico[1] to the American, European and Asian markets. U.S. Persian lime imports from Mexico are handled mostly through McAllen, Texas[2].[citation needed]
The Bearss Seedless Lime tree is a heavy bearer of juicy lemon sized fruit in winter to early spring. The Bearss Seedless Lime tree grows into a densely branched, fully rounded crown, and this citrus plant grows well as an excellent container plant for patio or indoors in cold areas.
This seedless lime is a favorite for cooks and bartenders, with its crisp, clean flavor, less acidic than Key limes, that packs just the right punch for everything from drinks to cakes, chocolates, and lemon curds.
This self-pollinating California native is a fast grower, supplying loads of delicious fruit year-round, most heavily in winter in California and other warm regions. Its fruit is green-skinned with green flesh, although the skin yellows somewhat as it matures. It also offers lush, deep green foliage and fragrant white flowers that bloom in early spring. Its larger fruit size (6 cm in diameter), hardiness, lack of seeds and thorns, and longer fruit shelf life, make this lime extremely popular on the commercial market. It takes well to being grown in containers, as long as it is brought indoors when temperatures drop below freezing, so it provides delicious ripe fruit even in cooler coastal areas. Zones 9-11 (or in containers in any zone).
After choosing a site for your truffle plantation you should have the soil tested to measure its natural pH, buffering capacity, organic matter content and the availability of plant nutrients. The suitable soil pH range is between 7.5 and 8.3, but 7.9 is considered ideal. If your soil pH is below this level you will need to add lime to raise the pH. Raising the pH can take several years with annual lime applications, but the trees can be planted before the pH reaches the ideal level. However, if the soil pH is low then other fungi living naturally in that soil are probably better adapted to low pH conditions and the faster you get your pH into the ideal range the less likely other fungi are to become established on the roots of your truffle trees. The best approach would be to raise the pH all the way to 7.9 before the trees are planted to give potential competitors as little opportunity as possible to exploit non-ideal conditions, but few farmers are willing to wait that long before planting.
The amount of lime required to raise the pH varies with the starting pH, the soil texture and buffering capacity and the type of lime that you use. The ideal pH is way above levels ideal for maximizing soil fertility and approaches the level where most plants begin to suffer from various nutrient deficiencies. Consequently, agricultural specialists will have a difficult time predicting the amount of lime required to raise the pH since they typically have no experience with raising pH to these levels. The task for the truffle farmer is to add lime incrementally with continued pH testing until the ideal pH is reached. Lime can take as much as a year to change the pH and it is often difficult to add enough lime in a single application so the process of applying lime is necessarily gradual. Once the ideal pH is reached it will need to be maintained with supplemental lime applications as necessary since rain water tends to leach calcium from the soil and reduce pH over time.
It is also important to correct serious nutrient deficiencies and imbalances prior to planting. Truffles often do better in relatively low productivity soils, but they use all of the same nutrients required by their host trees and will suffer if those nutrients are seriously deficient or made unavailable by imbalances. However, it is important not to overdo it with fertilizers. Generous fertilization will benefit the host tree, but at some point the truffles are unable to take advantage of excess nutrition and other fungi that are able to respond to higher soil fertility may gain the competitive advantage.
Arrangement and spacing of the trees is a subject of some debate and different approaches are used. Generally speaking, Tuber melanosporum grows beneath relatively isolated trees or trees at the edge of forests in its natural habitat. Thus, many plantations in Europe are fairly sparse with as few as 100 or fewer large trees per acre. In other cases the trees are packed close with as many as 1000 trees per acre to encourage the movement of the fungus from one tree to the next through vegetative growth of the fungal mycelium. The spacing of the trees also depends to a large extent on the size of the tree species used, soil fertility, and the willingness of the farmer to thin the trees when they begin to crowd, possibly removing some that may be producing truffles.
It is not necessarily true that more trees will produce more truffles. Trees stressed by overcrowding may have fewer resources to give to the truffles and closure of the canopy is generally considered harmful to survival of French black truffles. Further, while root contact between trees will facilitate spread of truffle mycelium, it also facilitates vegetative spread of competing fungus species. Plantations established with high densities are fine when the trees are young and small, and by having more trees the likelihood of early production increases, but they must be thinned later to prevent crowding.
One plantation arrangement promoted in New Zealand is to mix large and small trees to take advantage of early production beneath the small trees and longer production beneath the large trees. In this approach, the trees are planted at high densities with, for example, two hazelnut trees per oak tree. The hazelnuts should begin production several years earlier than the oaks, but their production will decline after 20-30 years. The oaks take longer to begin production, but they can maintain it for up to 50 years. The plantation density is calculated so that the oaks will be at a desirable spacing once they begin production and the hazelnuts are removed.
The site should be plowed prior to planting to remove existing vegetation and set the stage for planting and maintenance of the plantation. Any lime and/or fertilizer applications are easiest at this time before the trees are planted. This is also the easiest time to install buried irrigation lines. New World Truffieres ships it trees in the winter while they are dormant and they should be planted well before bud burst in the spring. Planting holes can be dug by hand or with a mechanical augur to a depth of approximately 10 inches and a width of at least 4 inches. When filling the hole to bury the roots of the truffle tree the soil should be broken up to eliminate clods so that no voids are left around the tree’s roots. The roots should be buried to just above the root crown. Healing the trees in by drenching the soil in the planting hole with water will collapse any remaining void spaces making better contact between roots and soil and it will improve growth and survival through the first year. Where rabbits and deer are common the seedlings should be protected from browsing until they grow large enough to endure it. Once the trees are planted it is very important to control weeds and grass growing near them. Grass will kill your trees by depriving them of water and nutrients. At this stage mowing is not sufficient within a few feet of the trees and light tilling or hoeing is more effective to prevent weed establishment. Complete weed and grass control in the vicinity of the trees is essential until they are well established. Finally, irrigation through the first year or two is helpful to ensure survival.
Plantation management
Once your plantation is established and the trees have reached 3-5 years old brules or burnt areas where the grass is killed by the truffles should begin to appear. At this point various plantation management strategies can be employed. The basic management goal is to maintain soil moisture and temperature conditions beneficial to truffle production. The approaches necessary to maintain these conditions can vary from place to place and different farmers may want to use different methods depending on availability of equipment, time and money. The basic management practices include irrigation, weed control, soil aeration, pruning, thinning, mulching, and in some cases fertilization. A fundamental requirement in all cases is to maintain the soil pH necessary for truffle production.
At the extremes of low and high intensity management are the Tanguy and Pallier methods. At the low intensity end of the scale the Tanguy method calls for mowing to control weeds, but does not involve soil aeration pruning, irrigation, or fertilization. This method is simple enough for those without tractors, availability of irrigation water or the time and money to invest in more intensive management approaches. It is also safer in the sense that it errs on the side of less intervention with its potential to damage the plantation. However, it generally takes a couple more years for truffle production to begin.
The more intensive Pallier method calls for light tilling or harrowing in the spring and early summer to control weeds and aerate the soil. The trees are pruned into a cone with the point facing down to maximize penetration of sunlight through the canopy and warm the soil. And finally, irrigation is supplied as necessary to emulate the summer and fall weather that produces the largest truffle yields. It is possible through this method to till too deeply and damage roots, and to irrigate too much, giving the competitive advantage to other fungi so these methods should be used carefully. However, the Pallier approach is thought to produce truffles somewhat earlier than less intensive approaches and to allow the farmer more control over microclimatic conditions. In some cases irrigation may be necessary simply to keep the trees and the truffles alive if natural precipitation is insufficient.
I am constantly surprised how many gardeners ignore liming. The acidity of the soil has a huge effect on fertility because the acidity of soil controls how available nutrients are to your crops.
Clay soils are also harder to work the more acid they are for some complicated chemical reason.
Different soil types will behave differently so one vital tool for the serious gardener is a tester for acidity levels. You can also judge the acidity of the soil by the types of weeds that grow and their behaviour.
Sorrel, creeping buttercup, nettle, dock and mare’s tail are all signs your soil is becoming or is too acid. Reducing soil acidity will help deter some weeds – they are evolved for acid soils unlike our beloved crops. Soil PH Explained
The letters pH stand for “Power of Hydrogen” and is a measure of the molar concentration of hydrogen ions in the solution and as such is a measure of acidity. Wow! For us non-chemists and for gardeners the scale generally runs from 4.00, which is highly acid in soil terms, through 7.00 which is neutral to 8.00 which is alkaline.
To LOWER soil acidity we need to RAISE the pH value and vice versa
Keeping it simple, if your soil is too acid then nutrients will not be available to the plants even if they are present. To LOWER soil acidity we need to RAISE the pH value (that one always confused me) and vice versa.
ph Chart
Different plants require different levels of acidity – hence we have ericaceous composts for acid loving plants. Most vegetables thrive when the soil is slightly acid i.e. a pH level between 6.5 and 7, Potatoes tend to prefer a lower pH, more acid, soil and Brassicas prefer a slightly alkaline soil, pH of 7.0 or even slightly higher. That's why it is suggested to lime in the autumn after potatoes and to follow with Brassicas who like the high ph. Changing the acidity level of the soil
To raise the pH and lower acidity or sweeten the soil, we add lime. To lower pH and increase acidity you can add sulphate of ammonia or urea which are high nitrogen fertilizers.
From this you can see that adding manure will also lower pH and make the soil more acid.
It’s counter to what you expect, but adding loads of manure year after year will actually reduce soil fertility by making it too acid so the plants cannot access the nutrients. They become locked up. Never Mix Lime and Fertilizer
If you have ever had a pee (slightly acid) into a toilet with bleach (very alkaline) in it, you will have noticed there is an unpleasant reaction, Just the same if you mix your lime and fertilizer. They will at best cancel each other out in an unpleasant, to the soil, reaction. So never lime in the same year you fertilize if you can avoid it and certainly not in the same couple of months. Different Soils
Clay soils tend to become acid more quickly than sandy soils and the amount of organic matter has an effect as well. Clay soils can also be slow to react to the addition of lime as well. Do you need to lime and how much to lime – measuring pH Measuring Soil Acidity (pH level)
You can buy various types of test kit, often you mix a soil sample with water then compare a colour change to a chart, but this is a bit of a pain for taking more than a couple of samples. I use an electronic meter, which is much easier just requiring polishing and inserting into wet soil.
Whichever kit you use, it will come with instructions and will give you a reading. Never make a judgement on the basis of just one test. You may have hit a spot particularly high or low pH. Take samples or test from a number of spots and this will give you a much better general view of your soil’s acidity level. Types of Garden Lime Agricultural Lime or Garden Lime
Agricultural Lime or Garden Lime is made from pulverized limestone or chalk. As well as raising the pH it will provide calcium for the crops and trace nutrients. Some recent experiments are indicating our soils may well benefit from the addition of rock dust, adding trace nutrients to the soil. Dolomite Lime
Dolomite lime is similar to garden lime but contains a higher percentage of magnesium. Quicklime and Slaked Lime
Quicklime is produced by burning rock limestone in kilns. It is highly caustic and cannot be applied directly to the soil. Quicklime reacts with water to produce slaked, or hydrated, lime, thus quicklime is spread around the land in heaps to absorb rain and form slaked lime, which is then spread on the soil. Their use is prohibited by the organic standards and while fast acting, the effect is short lived in comparison to garden lime. How Much Lime to Use
How much lime to use will depend on your soil type and how far you have to raise your pH by. The chart below will give you a rough guide for how much ground limestone to use. For hydrated lime you only need between half and three quarters the amount.
Do be careful, too much lime can raise your pH too far and an alkaline soil is as bad as an acid soil for yield. When to Lime
It’s usually best to lime your soil in the autumn and allow it to work its way into the soil over the winter. You do not want to lime when you have crops in the ground as the lime may well damage the crops Since brassicas like both high amounts of nitrogen & humus as well as a high pH, manure in the autumn for them and lime in the early spring, Conclusion
Testing the soil takes little time and is very cheap. The benefit of liming is huge so do it as part of your rotation and you will see better crops for your efforts.
Containerized indoor lemon trees often begin producing fruit between 1 and 3 years of age. Varieties that perform well as indoor specimens include dwarf tangerine, key lime, Meyer lemon, dwarf navel orange, pink Eureka lemon, Oro Blanco grapefruit and Kaffir lime. You'll probably find that even the nastiest of winter days won't seem quite so dreary while sharing your home with your cheerful, fragrant, containerized lemon tree.
Step 1 Choose the container for your indoor lemon tree, typically one to two sizes larger than the plant's current pot. A 3-gallon container is usually sufficient for a seedling, while the plant will probably need a10- to 15-gallon pot when fully grown. When roots begin poking out of drainage holes, it's time to step the plant up a pot size.
Step 2 Layer the bottom of the container with broken pottery or stones to encourage good drainage. Use a light, all-purpose potting mix containing perlite, but never use garden soil. Plant the tree at the same depth that it occupied in its former container. Add water until it begins to seep from the drainage holes.
Step 3 Set your lemon tree in the sunniest room of your home. These plants require eight to 12 hours of sunlight daily to thrive. Without enough light, the leaves will probably drop, and the plant will become leggy, unhealthy and unattractive. Strong fluorescent lighting can be substituted if absolutely necessary.
Step 4 Continue to water the indoor containerized lemon tree when the top couple of inches of soil become dry, but don't ever allow the roots to completely dry out. Stick your finger 2 to 3 inches into the soil. If it's dry, the plant needs water. A single incident of excessive dryness can kill your tree. Yellowing leaves is an indicator that the plant is either being overwatered or that draining is inadequate.
Step 5 Mist the foliage generously every day, if at all possible, to provide necessary humidity. This is particularly important if you live in a dry climate or when indoor winter heating dries the air excessively. Adding a humidifier to your home is very helpful, or spread some gravel in a shallow pan and just barely cover it with water. Set the plant on top of the gravel, which will provide more humidity. Increasing the amount of available moisture in the air not only contributes to the plant's health, it also helps reduce some pests in indoor tropicals.
Step 6 Feed your citrus tree a good slow-release 2-1-1 fertilizer every other week throughout the growing season, beginning in early spring. These plants require lots of nitrogen, as well as iron, zinc and manganese.
Step 7 Pollinate your blooming indoor lemon so that it will produce fruit. Dab stamens--the filaments that hold the grains of pollen--of a fully opened blossom with a soft craft paintbrush or cotton swab to gather some of the pollen. Brush the inside centers of the other flowers with it, so that each is likely to develop into a fruit.
Step 8 Prune out deadwood and any branches that criss-cross each other, which will encourage good air circulation within the plant's interior. Remove any suckers--branches that sprout below the point of desired branching--that may appear. You can prune your indoor containerized citrus tree at any time during the year without injury to the plant.
Step 9 Move your containerized lemon outdoors to enjoy warm, sunny spring and summer weather. You'll need to acclimate it to the change gradually, beginning by placing it in a sunny or lightly filtered spot early in the morning each day for a week after there's no longer a threat of frost. Bring your plant back inside about noontime, and return it to its indoor spot for the remainder of the day.
Step 10 Set your lemon tree out from early morning until dusk during the next week. If sustained overnight temperatures remain above 60 degrees Fahrenheit, it can stay out the rest of the night. Otherwise, bring it in after dusk until the nights warm up sufficiently. It's possible for the plant to go dormant if exposed to extended temperatures below about 55 degrees Fahrenheit.
Lemon essential oil is obtained by cold pressing of the fresh peel this essential oil has a tart and tangy, scintillating clean lemon scent and smells just like the freshly grated peel.
As Lemon oil comes from the fresh peel it should be obtained exclusively from organically grown fruits that are pesticide-free!
Sicily has a reputation for producing the best lemon oil in the world.
Lemon oil rapidly fires up your metabolism and fat burning cells!
Brain research conducted to learn about the effects aroma has on the brain discovered that lemon oil activates the center of the hippocampus and triggers left brain, rational thinking. Take a whiff of Lemon oil and your emotional triggers for sweets and second helpings are instantly short circuited.
Japanese scientists studied the effect of lemon on the ability to focus. They discovered that the typical mistakes were reduced by 54 percent when lemon oil was diffused in the work room.
Lemon enlivens your brain and uplifts your body. Relieves physical and mental heaviness, feelings of being burdened or weighed down by life’s responsibilities.
In times of confusion or when needing clarity to make decisions Lemon oil can be a great aid!
Lemon oil is helpful in avoiding stormy emotional outbursts that can alienate others from us.
Increases ability to focus and memorize!
Lemon is a known physical tonic and helps stimulate blood and lymph circulation to effectively cleanse and tonify the body when you’re losing weight fast!
Lemon oil energizes and refreshes your body and mind.
It is also useful for treating circulatory problems such as "spider" veins, or broken capillaries.
A strong germicide Lemon is highly antiseptic and helps to purify the air, as well as to disinfect surface areas.
Lemon has strong antibacterial properties. Perfect for eradicating air-borne bugs in hospital rooms, schools and waiting rooms.
Lemon’s antiseptic properties will last for up to twenty days!
Lemon strengthens the heart and prevents the onset of arteriosclerosis.
Excellent for relieving heartburn and helpful for neutralizing a high Acid pH condition.
Lemon oil stimulates the body’s immune system by activating white blood cell formation.
Can be relied upon for protection against colds and the flu!
Its powerful antiseptic action makes it effective for treating a broad spectrum of infections, including viral, bacterial and yeast.
Lemon oil is excellent in blends for liver regeneration and detoxification.
Recently limonene, a chemical component of Lemon, was documented to have a range of influences on receptor-mediated processes showing it to be preventative and curative for breast cancer in rats.
Use Lemon for treating colds and flu, Candida overgrowth, bronchitis or sore throat.
Lemon is effective for controlling acne and treating oily skin and scalp conditions such as seborrhea and dandruff. Lemon may also be helpful for treating psoriasis.
Lemon's natural astringency makes it excellent for removing gum, oily residue and grease spots.
According to Ayurvedic Medicine, an ancient system of healing practiced in India, the sour taste of Lemon is used to regulate and pacify conditions of Vata imbalance such as flatulence, constipation, irritable bowel syndrome, anxiety, hyper activity and confusion, worry and restlessness, premenstrual syndrome, and insomnia. May also be used to pacify conditions of Pitta imbalance such as emotional outbursts and feelings of anger and frustration.
BLEND WITH: Cinnamon, Clove, Rosemary, Basil, Fennel, Thyme, Tea Tree and Eucalyptus.
CAUTION: May be a skin irritant, as well as a photo sensitizer. Avoid sunlight after skin application for up to 3-4 hours.
PLEASE NOTE: There are many cheap, synthetic copies of aromatic oils, but these are not recommended for therapeutic use. For best results purchase the highest quality oils you can possibly find. Use certified organic essential oils, or oils that have been tested and are pesticide free.
Aromatherapy is a gentle and noninvasive complementary health care system used for balancing and synchronizing your body, mind, spirit and emotions to enhance your health. Properly administered essential oils are a natural, safe and effective way to enhance your health and well-being and may produce satisfying results where other methods have failed. Please consult with your physician regarding serious health concerns and do not attempt to self diagnose.
The health benefits of lime include scurvy, digestion, constipation, eye care, piles, peptic ulcer, respiratory disorders, gout, gums, weight loss, skin care, urinary disorders, etc.
The first fruit that comes to our minds when it comes to medicinal uses is perhaps the good old lime. This sour citrus fruit can do what many specialist medicines cannot. Lime, bearing the scientific name Citrus Aurantifolia, is being used for ages for treatment of various ailments.
Lime is consumed throughout the world in sorbets, beverages, refreshing drinks, pickles, jams, jellies, snacks, candies, sugar boiled confectionaries and culinary and the oil extracted from its peel or skin is extensively used in soft drink concentrates, body oils, cosmetics, hair oils, tooth pastes, toilet and beauty soaps, disinfectants, mouth washes, deodorants and innumerable other products. There are many varieties of lime found all over the world, particularly in the tropical and the Mediterranean climates.
Let us have a glance over the benefits and medicinal uses of lime.
* Scurvy: Lime is so famous as a cure for scurvy, the disease which is caused due to deficiency of vitamin-C and characterized by frequent infections with cough and cold; cracked lips and lip corners; ulcers in tongue and mouth; spongy, swollen and bleeding gums etc. that now a days even a child can tell you that. Since its cause is deficiency of vitamin-C, its remedy is none other than vitamin-C, and lime is blessed with this vitamin. In olden days, soldiers and sailors were given lime to keep safe from scurvy, which was a dreaded disease then. Even now, it is distributed among the workers working in polluting environments like those working in furnaces, painting shops, heat treatments, cement factories, mines etc. to protect them from scurvy.
* Digestion: Lime has an irresistible scent which waters the mouth and thus aid primary digestion (the digestive saliva floods your mouth even before you taste it). Then the acids in it do the rest. While they break down of the macro molecules of the food, the Flavonoids, the compounds found in the fragrant oils extracted from lime, stimulate the digestive system and increase secretion of digestive juices, bile and acids and also stimulate the peristaltic motion. This is the reason behind having lemon pickle with lunch and dinner is an age old practice in India and some of its neighboring countries.
* Constipation: Primarily, the ample of acids present in lime helps clear the excretory system by washing and cleaning off the tracts, just like some acids are used to clean floor and toilets. Then the roughage in it is also helpful in easing constipation. But it is mainly due to high acids. An overdose of lime juice with salt also acts as an excellent purgative without any side effects, thereby giving relief in constipation.
* Peptic Ulcer: In addition to vitamin-C, lime contains special compounds called Flavonoids (Limonoids such as Limonin Glucoside) which have anti oxidant, anti carcinogenic, anti biotic and detoxifying properties which help healing of peptic and oral ulcers.
* Respiratory Disorders: The oil, containing Flavonoids and certain oils, extracted from lime is extensively used in anti congestive medicines such as balms, vaporizers, inhalers etc. due to presence of Kaempferol. Just scratching the peel of a lime and inhaling it gives immediate relief in congestion and nausea.
* Gout: There are two main causes of Gout. While the first reason is accumulation of free radicals in the body; the second is accumulation of toxins, primarily uric acid. Now, limes can help you with both of these. It is a reservoir of anti oxidants & detoxifiers (vitamin-C & Flavonoids) which free radicals as well as detoxify the body.
* Gums: The root causes of gum problems are deficiency of vitamin-C (Scurvy, which gives bleeding and spongy gums) and microbial growth. Sometimes, the ulcers and wounds from bones, hard objects etc. are also the causes. In all of these, limes can help you. Its vitamin-C cures scurvy, Flavonoids inhibit microbial growth and potassium and Flavonoids help heal ulcers and wounds.
* Eye Care: Vitamin-C again! Its anti oxidant properties protect eyes from aging and macular degeneration. Flavonoids help protect them from infections.
* Piles: Since lime helps heal up ulcers and wounds in the digestive system and excretory system and gives relief from constipation too, it eradicates all the root causes of piles.
* Weight Loss: A glass of warm water with a full-lime juice in it is an excellent weight reducer as well as a brilliant refresher and anti oxidant drink. The citric acid present in lime is an excellent fat burner. Just have two glasses a day and see the remarkable result within a week.
* Skin Care: Lime juice and its oil are very beneficial for skin when consumed orally or applied externally. It rejuvenates the skin, keeps it shining, protects it from infections and reduces body odor due to presence of a large amount of vitamin-C and Flavonoids, both of which are class-1 anti oxidants, anti biotic and disinfectants. When applied externally on skin, its acids scrub out the dead cells, cures dandruff, rashes, bruises etc. and gives you a refreshing bath if its juice or oil is mixed into your bathing water.
* Urinary Disorders: The high potassium content of limes is very effective in removal of the toxic substances and the precipitates deposited in kidneys, urinary bladder and its disinfectant properties help cure infections in the urinary system. It also stops prostrate growth (very common in males above 40) and clears blockage of urine due to deposition of calcium in the urinary tract.
* Other Benefits: It is a good appetizer and digestive. It helps cure arthritis, rheumatism, prostrate and colon cancer, cholera, arteriosclerosis, diabetes, fatigue, heart diseases and even very high fever (in contrary to popular belief). The best part of it is that it has no side effects.
Few Words of Caution: The seeds of all citrus fruits (and also apples) are poisonous and if ingested in large quantity (even a small handful) can be fatal. So, avoid chewing or swallowing the seeds when you use limes.
To grow a lemon tree in a pot without making a mess requires a little preparation. Discover the best way to grow a lemon tree in a pot with tips from a third-generation flower grower in this free video on fruit trees.
Do you want to redecorate your house with the different trees in your garden? What are the most possible plants you can use?
You do not need to be an expert to enhance the beauty of your home. What you need are specialty trees to improve the beauty of your home. What are specialty trees? If you continue reading the article, you will find out.
Specialty trees are trees and plants used for decorating home. It is used both for interior designing and exterior designing like landscapes and many more. By adding specialty trees to your home, you will enhance the beauty of it. You will be adding more life by placing and bringing nature closer to you. A tree may not only beautify the surroundings but gives a cooling shade as well.
Specialty trees include plants that bear fruit and flowers as well. Aside from the beautifying benefit you can get from it, it can also give you fruits that you enjoy buying on market and flowers in your office desk everyday.
Before you venture on growing your very own specialty trees, try visiting the nearest local nursery for plants and ask about which plant and trees are available for the season. You should also take into consideration the climate and weather. Professional advices are always the best guidance to follow.
There are specialty trees that are capable of producing fruits which are not fit for human consumption. Usually, this fruit are only for birds and some animals but are not suitable for to be made as a human food. These specialty trees are purely ornamental.
Small specialty trees are also available. In Asia, they call it bonsai. Bonsai is an ideal home decorative plant placed indoor. This bonsai is a great decoration over the table. At every corner of the house and in the dining table. This is a very good decoration for home.
If you are looking for a tree that can be made into decoration and can be a food supply, cherry trees are best for you. It can be grown into no specific climate. You can be satisfied by it as it serves as a decoration and fruit supplier as well.
Flower bearing plants are also one of the best types of specialty trees. Visit the branch of flower shop near you and ask about which flower is best to be grown in your very own garden. Varieties are found in a flower shop.
Have you ever wanted to buy something, like a Key Lime Tree, only to see its price, quality and service be so confusing? You don't know whom you can trust.
Or maybe you just want to have all the information on a Key Lime Tree in one place so you don't have to waste hours searching?
Whatever the reason you came here -- you can now learn everything you need to know about -- Key Lime Trees...
* How to find the perfect Lime Tree * Where it will grow depending on your climate: Indoors or outside * How to take care of your Lime Tree * When to harvest the limes for the best flavor * And more...
Why get a Key Lime Tree?
Compact enough even for urban balconies and limited-space gardens, Key Lime will begin bearing small, juicy, thick-skinned fruit at an early age! Even if there were no fruit at all, this evergreen would be attractive enough to grow as an ornamental.
The leaves are lush and glossy, the small white flowers (arising indoors in late winter, just when the house needs some color and scent!) are intensely fragrant, and the habit is upright and well-branched. Depending on the size container and pruning you give it, this tree could reach 8 feet high and 10 feet wide, but can also be kept smaller.
The limes are the real prizes of Key Lime Tree. They arise in clusters of about 6 after the blooms pass. Thin immediately to about 2 or 3 per cluster, unless you want more plentiful but much smaller fruits.
An excellent Tart tasting lime, great for cooking
The key lime (Citrus aurantifolia Swingle), also known as the Mexican lime, West Indian lime or Bartender's lime is in a class all of its own. Much smaller than regular "Persian" limes you get at the store, the key lime ranges in size from a ping-pong ball to smaller than a tennis ball (2.5-5 cm in diameter (1-2 in)). The peel is thin, smooth and greenish-yellow when ripe. The flesh is also greenish-yellow and full of highly poly embryonic seeds (two or more plants from one seed). The interior is divided by 10 to 12 segments, quite juicy and has a higher acidity than regular Persian limes. Key limes have a very distinctive aroma, which makes them valuable for culinary use. Key Lime Trees have a great reputation as an indoor houseplant.
Close up, fruit ripens in stages so you don't get too much too soon.
The Key Lime is very cold sensitive but it can withstand some abuse. And it's one of the most productive after the Meyer Lemon Tree, for its size. And, best of all, it is a small compact tree which can grow well in most U.S. climates. Our dwarf Key Lime Tree makes a striking addition to the patio or deck in the summer, resembling a topiary.
History
Limes (Citrus aurantifolia) are the fruit of tropical citrus tree closely related to lemons. This evergreen tree is in the Rue family, Rutaceae, which also includes citrus fruits such as oranges, lemons and kumquats. Limes are native to Southeast Asia, and probably originated in Indonesia or Malaysia. They made their way to the eastern Mediterranean with the Arabs, and to the western Mediterranean, with returning Crusaders, and eventually to the West Indies, when Columbus introduced citrus fruits there on his second voyage. These limes, used in most of the world, are what we call Key Limes.
The large, green, seedless limes found in your supermarket is the Persian or Tahiti Lime (Citrus latifolia) a hybrid developed in the early 20th century. The fruit is larger than the Key Lime, more resistant to disease and pests, and has a thicker rind. They are picked slightly immature, while they are still green in color (they turn yellow when fully ripe, and might be confused with lemons).
Key limes which predominate in the rest of the world, are smaller, yellowier in color, seedy, sourer, and grow on thorny trees which are sensitive to cold weather. As we have done with tomatoes, we have sacrificed flavor for convenience and appearance. Key limes were grown commercially in southern Florida and the Florida keys, until the 1926 hurricane wiped out the citrus groves. The growers replaced the Key Lime trees with Persian Lime trees because they are easier to grow, easier to pick because they have no thorns, and due to the much thicker skin, are easier and more economical to ship. There are still many Key Lime trees throughout the Florida Keys in backyards however, commercial production is only on a very small scale. Though they do seem to be making a slight comeback as a Florida crop in recent years.
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Lime are used in alternative herbal treatments to treat ailments such as, bilious headaches, brightening dull hair and detoxifying the body.
Please note that we are not advocating that people stop using their normal medication, but would like to make people aware that some alternative therapies can be very effective to help treat problems and create a healthier, younger and more vital you.
* Internal use o Internally, with leaves infused as a herbal tea, it is helpful for bilious headaches. The fresh juice is also used to counter diarrhea.
* External use o In folklore lime is sometimes used externally to lighten the skin, but can be irritating and should be avoided. A few drops can be added to the final rinse water while washing hair to brighten otherwise dull hair.
* Aromatherapy and essential oil use o Lime essential oil will energize a tired mind, while banishing apathy and anxiety. It stimulates the estive system, detoxifies the body, cools fevers and is useful in treating rheumatic pain. o On the skin, it has an astringent action and helps to clear congested skin and stems bleeding from minor cuts. o The therapeutic properties of lime oil are antiseptic, antiviral, astringent, aperitif, bactericidal, disinfectant, febrifuge, haemostatic, restorative and tonic.
Lime is a term referring to a number of different fruits, both species and hybrids and generally citruses, which have their origin in the Himalayan region of India and which are typically round, green to yellow in colour, 3–6 cm in diameter, and generally containing sour and acidic pulp. They are frequently associated with the lemon. Limes are often used to accent the flavours of foods and beverages. They are usually smaller than lemons, and a good source of vitamin C. Limes are grown all year round and are usually sweeter than lemons.
Limes are a small citrus fruit, Citrus aurantifolia, whose skin and flesh are green in colour and which have an oval or round shape with a diameter between one to two inches. Limes can either be sour or sweet, with the latter not readily available in the United States. Sour limes possess a greater sugar and citric acid content than lemons and feature an acidic and tart taste, while sweet limes lack citric acid content and are sweet in flavour.
Cooking
In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest. It is a very common ingredient in authentic Mexican, Southwestern United States and Thai dishes. It is also used for its pickling properties in ceviche. Additionally, the leaves of lime are used in southeast Asian cuisine. The use of dried limes (called black lime or loomi) as a flavouring is typical of Persian cuisine and Iraqi cuisine, as well as in Gulf-style baharat (a spice mixture that is also called kabsa or kebsa). Limes are also an essential element in Tamil cuisine.
Lime leaves are also a herb in South, East, and particularly Southeast Asia. In Vietnam, people have boiled chicken with lime leaves and a mixture of salt, black pepper and lime juice. Other uses
In order to prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus such as lime (presumably Citrus aurantifolia)[citation needed], which led in time to the nickname "limey" for all Britons. It was later discovered that this beneficial effect derived from the quantities of Vitamin C the fruit contains.
Lime extracts and essential oils are frequently used in perfumes, cleaning products, and aromatherapy. Lime is also used occasionally to enhance vision by many Asian martial artists. It is done by squeezing a drop or two on the inside corner of the eye
Pureed asparagus and lime are the basis for a truly unusual dessert pie.
Prep Time: :10
Cook Time: :30
Ingredients:
3 eggs, separated
1/2 cup sugar
1/4 cup fresh lime juice
2 teaspoon grated lime peel
1/2 teaspoon salt
2 cups smooth asparagus puree (see note below)
1/2 cup sugar
Preparation:
Combine egg yolks, 1/2 cup sugar, lime juice, lime peel, and salt in the top of a double boiler and beat until well blended. Place over simmering water. Stir constantly; cook until thickened and coats a spoon. Remove from the heat and fold in asparagus puree.
Beat egg whites until stiff, adding 1/2 cup sugar while beating. Fold egg whites into filling.
Fill cooled crust with filling and bake in preheated 325 degrees F oven for 30 minutes. Let pie cool on a rack.
Note: Asparagus puree can be made by boiling asparagus, draining well, then processing in blender to puree.
2. Avocado and Chicken Casserole Recipe
Avocados top a cheesy chicken and noodle casserole that gets a little kick from chiles.
1/2 cup roasted, peeled, and coarsely chopped fresh chiles or 1 (4-ounce) can whole green chiles, chopped coarse
Preparation:
Prepare noodles according to package directions, drain, and set aside.
Preheat oven to 350 degrees F.
Drizzle avocado slices with lime juice and set aside.
Melt butter in a 2-quart saucepan over low heat. Stir in flour, salt, and Tabasco over low heat until mixture bubbles. Add half-and-half slowly, stirring constantly until mixture thickens. Add cheddar cheese and stir until it has melted. Reserve 1 cup of this sauce. Mix remainder with cooked noodles. Place chicken in bottom of a 9 x 12 x 3-inch rectangular baking dish. Cover with chopped green chiles. Spoon noodle mixture over chicken and chiles. Place avocado slices on top and pour reserved sauce over avocados. Bake, uncovered, 35 minutes.
Yield: 6 servings.
3. Baked Tropical Spareribs Recipe
Pineapple, pomegranate, and lime flavor the barbecue sauce for oven-baked spareribs giving them a tropical flair. No grill necessary, and the ingredients are available year-round. Perfect for a taste of summer in the winter. The tropical barbecue sauce is delicious on any type of ribs, burgers, and chicken or use as a dipping sauce.
Prep Time: :15
Cook Time: 2:
Ingredients:
Tropical Barbecue Sauce:
1 teaspoon butter
1/2 cup sweet onions, finely chopped
3/4 cup light brown sugar
1 Tablespoon dry mustard
1 cup cider vinegar
1 cup (8 ounces) crushed pineapple, undrained
3/4 cup ketchup
Juice of 1 lime
1/2 cup pomegranate juice
2 Tablespoons soy sauce
1 Tablespoon Worcestershire sauce
.
Spareribs:
5 pounds pork spareribs cut into 2 to 3 rib pieces
Kosher salt and freshly ground black pepper
Preparation:
Preheat oven to 425 F. Line a shallow baking pan with nonstick foil.
Place sweet onions in butter in a small saucepan and saute until soft and translucent. Add brown sugar, dry mustard, cider vinegar, pineapple, ketchup, lime juice, pomegranate juice, soy sauce, and Worcestershire sauce. Stir until combined and cook over medium heat until reduced and thickened, 20 to 30 minutes.
While barbecue sauce is cooking, place spareribs, meaty side up, in a single layer in the pan. Sprinkle with kosher salt and pepper. Roast for 20 minutes and drain off any excess fat.
Remove spareribs and reduce oven to 325 F. Turn spareribs over so bony side is up. Spoon about 1 cup of the sauce over the spareribs and bake 45 minutes. Turn spareribs over again to meaty side up and top with about 1 cup barbecue sauce. Bake an additional 45 minutes until tender.
Let rest 10 minutes, then serve spareribs with any remaining tropical barbecue sauce on the side.
Fajitas are a popular dish at local Mexican restaurants as well as chain restaurants. They are easy to make at home, and this method works just as well with chicken, pork, or vegetables if you do not want beef.
Prep Time: 2:
Cook Time: :10
Ingredients:
4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/4 cup fresh lime juice
1-1/2 teaspoons ground cumin
2 Tablespoons olive oil
2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or in a ridged grill pan (see Notes)
3 assorted colored bell peppers, sliced thin
1 large red onion or sweet onion, sliced thin
1/4 cup fresh cilantro sprigs
12 (7- to 8-inch) flour tortillas, warmed
Guacamole, tomato salsa, and sour cream as sides
Preparation:
In a large, heavy-duty freezer ziptop bag, combine garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine. Place skirt steak, bell peppers, onion, and cilantro sprigs into the bag, squeeze out the air, and turn to coat the meat, distributing vegetables evenly. Refrigerate at least 2 hours or overnight to allow marinade to penetrate.
To Cook: Preheat the gas or charcoal grill to high heat.
While grill is heating, remove skirt steak from marinade to a platter, shaking off liquid and reserving marinade with the vegetables.
Preheat a heavy skillet to the smoking point. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and softened, but not mushy. Set aside and keep warm.
Grill skirt steak over high heat quickly until medium rare, about 2 minutes per side. Slice meat against the grain into strips and serve immediately with warm tortillas, the seared pepper vegetable mix, guacamole, salsa, and sour cream.
To eat Mexican fajitas, diners traditionally place strips of meat with grilled vegetables, guacamole, salsa, and sour cream into the tortilla, and fold it up taco- or burrito-style.
Notes: Fajitas may also be made with chicken breast or pork tenderloin steaks. If you like your meat spicy, add 1 minced serrano chile to the marinade. If you do not have a gas or charcoal grill, you may use a cast iron or heavy grill pan on the stove-top. It is important that the pan be very hot before quickly searing the meat. An overhead exhaust fan is mandatory for indoor stove-top grilling.
Yield: 12 fajitas, serving 6
5. Caramel Shrimp Recipe
Shrimp is stir-fried and caramelized with garlic, scallions, and red chile pepper, then finished with fresh lime juice.
Prep Time: :10
Cook Time: :15
Ingredients:
1-1/2 pounds medium shrimp, peeled and deveined
2 Tablespoons oyster sauce
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon flour
3 Tablespoons vegetable oil
3 cloves garlic, minced
1/2 cup water
2 Tablespoons sugar
4 scallions (white part only), chopped
1 small onion, chopped
1 fresh red chili pepper, thinly sliced (optional)
Freshly ground black pepper to taste
1 lime
Sprigs cilantro (optional garnish)
Preparation:
In a large bowl, combine the shrimp with the oyster sauce, salt, cayenne pepper, and flour. Set aside to marinate for 5 to 10 minutes.
In a large skillet or wok over medium heat, heat the oil. Add the garlic and cook until golden brown. Transfer the shrimp to the pan, discarding the marinade. Cook the shrimp, stirring occasionally, until they begin to turn pink. Add the water and sugar and simmer for 3 minutes. Add the scallions and onion and stir-fry for 2 minutes. Add the chili pepper, if desired, and black pepper to taste. Squeeze the lime juice over the top of the shrimp and transfer the mixture to a platter.
Garnish with cilantro, if desired. Serve immediately.
Yield: 4 to 6 servings
6. CaribbeanIsland Lime Shrimp Recipe
Instead of paying big bucks for that name-brand lime shrimp in the freezer case, it's easy to make your own at home with a simple marinade and a flash in the pan. Great served over white rice. This dish is also good as a room temperature appetizer for parties.
Prep Time: 1:30
Cook Time: :10
Ingredients:
1/4 cup olive oil
1/4 cup fresh lime juice (about 2 limes)
1/2 cup orange juice concentrate
1/8 cup tequila (see Note)
1 Tbsp Triple Sec or Cointreau orange liqueur
1/4 cup cilantro, chopped
2 cloves garlic, pressed
1/4 cup minced sweet onion
1/2 tsp curry powder
1 tsp kosher salt
1/4 tsp turmeric
1/2 tsp ground cumin
1/4 tsp cayenne pepper, or more to taste
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
1 to 1-1/2 pounds fresh shrimp, peeled and deveined, tails left on for presentation if you wish
Preparation:
Measure 1/4 cup olive oil, lime juice, orange juice concentrate, tequila, Triple Sec, cilantro, garlic, sweet onion, curry powder, salt, turmeric, cumin, cayenne pepper, and black pepper into a large zip-top bag. Seal and squish contents to mix. Add shrimp to marinade, squeeze out all the air, and seal. Turn bag to coat shrimp. Refrigerate for 1 hour. (Do not over-marinate or the citrus acids will "cook" the shrimp.)
Heat a large heavy skillet over medium-high heat. Add 1 Tbsp olive oil to hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan. Cook for 1 minute, then flip the shrimp to the other side. Do not overcook the shrimp or it will become rubbery. Add the reserved marinade to the pan. Cook 1 minute, then remove shrimp and keep warm. Continue cooking the marinade until it reduces to a thin sauce. Turn off heat, return the shrimp to the pan, and toss in the sauce.
ServeCaribbeanIsland Lime Shrimp over white rice. This dish is also good as a room temperature appetizer for parties.
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.
Yield: 4 servings
7. Honey Lime Tuna Recipe
Fresh tuna is marinated in a mixture of olive oil, sweet red wine, honey, lime, garlic, sweet onions, and dill. It is seared on the stove-top but can also be easily grilled. Fresh tuna can be a major investment, and it is a shame to overcook it. It should be cooked like a fine steak -- rare, medium rare, or at the most, medium. Surprisingly, when cooked properly, fresh tuna has little or no fishy taste. You can make a sauce of caramelized onions as directed in the recipe, or simply discard the marinade. Your choice, but the caramelized onions on top are delicious.
Prep Time: :10
Cook Time: :10
Ingredients:
2 Tablespoons quality olive oil
1/4 cup sweet red wine
1 clove garlic, pressed
Juice of 1/2 lime
1 Tablespoon honey
1/2 cup shaved or very thinly-sliced sweet onion slices (about 1/2 of a medium onion)
2 Tablespoons fresh dill weed, roughly chopped
4 (1-inch thick) tuna steaks
Kosher salt
Freshly ground black pepper
1 teaspoon butter
Preparation:
Place olive oil, red wine, garlic, lime juice, and honey in a heavy zip-top bag. Squish to combine. Add tuna steaks, shaved sweet onions, and dill weed. Seal bag and toss to coat. Unseal, squeeze out all the air, re-seal, and refrigerate for 1 hour.
Remove tuna steaks from the marinade, reserving the marinade and onions. Sprinkle tuna steaks with kosher salt and freshly ground black pepper.
Heat a heavy skillet over high heat. Add just enough olive oil to coat the bottom of the pan (about 1 teaspoon).
Sear tuna steaks until browned on each side, turning only once, until medium-rare to medium in doneness. Do not overcook.
Remove tuna steaks to a platter and keep warm. (If you are skipping the caramelized onions, slice and serve immediately.)
Melt butter in the same pan. Add reserved marinade and sweet onions to the hot pan and cook, scraping up any browned bits, until slightly thickened and onions are soft and caramelized.
Return tuna steaks to the pan to slightly re-warm, turning to coat. Serve immediately, topped with caramelized onions.
Yield: 4 servings
8. Key Lime Cheesecake Recipe
If you love key lime pie, prepare to swoon over this cheesecake. This cheesecake requires no baking.
Prep Time: :25
Cook Time: :7
Ingredients:
Crust:
3 cups graham cracker crumbs
2/3 cup sugar
2/3 cup butter, melted
.
Filling:
1 cup fresh lime juice
1/4 cup water
2 envelopes unflavored gelatin
1-1/2 cups sugar
5 eggs, slightly beaten
2 teaspoons grated lime rind
1/2 cup (1 stick) butter, at room temperature
2 packages (8 ounces each) cream cheese, at room temperature
1/2 cup heavy cream, chilled
.
Whipped cream for garnish (optional)
Lime slices for garnish (optional)
Preparation:
Prepare crust: Stir graham cracker crumbs, sugar, and melted butter in a medium-size bowl. Press over bottom and up sides of a 9-inch springform pan.
Prepare filling: Combine lime juice and water in a small saucepan; sprinkle gelatin over top. Let stand 5 minutes to soften. Stir sugar, eggs and lime rind into pan. Cook, stirring, over medium heat until almost boiling, about 7 minutes or until instant-read thermometer registers 160 degrees F.; do not boil. Remove from heat.
Beat butter and cream cheese in a large bowl until well mixed, about 1 minute. Gradually beat in lime mixture until well blended. Refrigerate, stirring occasionally, until mixture thickens enough to mound slightly when dropped from a spoon, about 45 minutes. Beat chilled cream in a small chilled bowl until stiff peaks form. Fold into lime mixture. Pour into prepared crust. Cover; refrigerate until firm, 3 to 4 hours.
Run a thin knife around inside of pan to loosen sides; remove sides of pan. Garnish with whipped cream and lime slices if desired. Store in refrigerator.
Note: For authentic Key lime flavor, use Key limes, which are more aromatic and citrusy than the commonly available, larger Persian limes.
Yield: 16 servings
9. Lime Bars Recipe
Easy lime bars have a custardy topping. These bars are perfect for a tropical touch of summer at any time of the year.
Prep Time: :20
Cook Time: :50
Ingredients:
Bottom Layer:
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup butter or margarine
.
Top Layer:
2 eggs
2 Tablespoons fresh lime juice (approximately 1 large lime)
1/2 teaspoon grated lime zest (optional)
1 cup granulated sugar
2 Tablespoons all-purpose flour
4 to 5 drops green food coloring
Preparation:
For the Bottom: Mix together flour and powdered sugar. Cut in the butter or margarine until crumbly and the mixture clings together. Spread the dough in and 8x8-inch pan. Bake at 325 degrees for 20-25 minutes or until lightly browned. While the crust is baking prepare the topping layer.
For the Topping: In a mixing bowl, slightly beat the eggs. Add the lime juice, zest, sugar, flour, and food coloring. Mix well and pour the mixture over the hot baked crust. Bake for 20-25 minutes at 325 degrees. Remove from the oven and sprinkle with powdered sugar. Cool and cut into small squares.
Yield: 8 to 12 servings
10. Swordfish Kabobs with Fresh Lime Sauce Recipe
Lime and garlic sauce make swordfish, shrimp, tomato, mushroom, and pineapple kabobs sparkle with flavor. Tuna may be substituted for the swordfish. If you are using wooden skewers for the kabobs, be sure to pre-soak them for at least 30 minutes while the fish is marinating so they will not catch fire on the grill.
Prep Time: :15
Cook Time: :20
Ingredients:
1 pound swordfish or tuna steaks, cut into 2 x 1 x 1-inch pieces
1/2 pound large shrimp, shelled, deveined, tails left on
1 large green bell pepper (8 ounces), stem, core and seeds removed, cut into 8 wedges
8 to 12 cherry tomatoes, stems removed
3 medium-size white onions (1 pound), peeled and ends removed, quartered
8 to 12 small mushrooms
1/2 fresh pineapple, peeled, cored, cut into 1-1/2 x 1-1/2-inch cubes (about 2 cups), rind reserved
1/4 cup freshly-squeezed lime juice
4 Tablespoons olive oil, divided
2 Tablespoons Worcestershire sauce
1 teaspoon minced garlic (1 medium-size clove)
1 teaspoon ground ginger
1/2 teaspoon coarsely-ground black pepper, or to taste
Preparation:
Place fish, shrimp, bell pepper, tomatoes, onions, mushroom, and pineapple in a shallow dish.
Squeeze juice from pineapple rind (about 3 tablespoons) into small bowl. Add lime juice, 2 tablespoons olive oil, Worcestershire sauce, garlic, ginger, and black pepper. Mix well. Pour over fish, vegetables and pineapple. Cover; marinate at room temperature 30 minutes.
Assemble kabobs by alternating fish, shrimp, vegetables and pineapple on metal skewers (or wooden skewers that have been pre-soaked in water). Grill 4 to 5 inches from medium-hot coals or under broiler until desired doneness, about 4 minutes per side, basting frequently with remaining 2 tablespoons olive oil.
Yield: 4 large or 8 medium kabobs, enough for 4 main-dish servings
Lime fruit has enjoyed a boost in popularity in the US in the past few decades. This has prompted many home gardeners to plant a lime tree of their own in their garden. Whether you live in an area where lime trees can grow outdoors year round or if you must grow your lime tree in a container, growing lime trees can be rewarding and fun. In this article we will talk about how to plant a lime tree and go over some lime tree tips.
How to plant a lime tree
Many people choose to purchase a lime tree from a local nursery rather than grow them from seed (though they are very easy to grow from seed). Once you have purchased your lime tree, you will need to plant it. The steps for how to plant a lime tree are pretty much the same whether you plan on planting it in the ground or in a container.
First, when growing lime trees, make sure that where your lime tree will be planted will receive plenty of sunshine. If at all possible, choose a location that gets southern sun.
Second, make sure the drainage is excellent. If you pay attention to no other lime tree tips, you must pay attention to this one. Growing lime trees in soil that does not have excellent drainage will kill your lime tree. Amend the soil in improve drainage to make sure that your lime tree will never be exposed to standing water. If planting in the ground, make sure the soil around the tree is a little higher than the ground outside the planting hole to prevent pooling of water around the lime tree.
Third, when backfilling the hole or container, be sure to make sure that the soil is firmly in place around the root ball. If a pocket of air is created, the tree will die. Tamp the soil continually or water the soil every few inches while you backfill.
Care of lime trees is pretty straight forward after you know how to plant a lime tree. Some lime tree tips include:
Water consistently – Lime trees will drop their leaves if left dry for too long. This being said, too much watering will kill them as well. Best care of lime trees mean that you water consistently but not obsessively.
Fertilize Frequently – Lime trees are heavy feeders. They will quickly deplete the soil around them, in the ground or in a container. Be sure to fertilize every few months with compost or a nitrogen rich fertilizer.
Keep them warm – Lime trees can not tolerate temperatures much under 50F. Keep them in a place where it does not get colder than 50F or they will die.
