How Do Limes Grow?

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USDA Hardiness Zones: 8 - 11

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Outside these zones, lime trees can be grown as container plants so they may be moved indoors in cold weather.

 

The lime is a small evergreen tree that grows best in tropical and subtropical areas. There are two main types of limes used in the United States, the Mexican or Key lime and the Persian or Tahitian lime. 

The Persian lime tree grows to approximately 20 feet and produces a seedless fruit. The Mexican lime tree is slightly bushier variety that grows approximately 15 feet and produces a smaller, more acidic fruit.

 

Seasonal Growth

 

Health Benefits

 

Limes are high in vitamin C, and have been used historically to prevent medical conditions related to vitamin C deficiency, including scurvy, a deadly disease that devastated sailors until the 18th century. 

 

The high vitamin C content, combined with its high level of flavonoids, make limes a powerful antioxidant, antibiotic and disinfectant--excellent in eliminating dead skin cells as well as body odor. When applied to the skin, the acids in lime juice are effective in battling acne, rashes and dandruff, and can also be used to lighten scarring.

 

The antioxidants present in vitamin C-hearty limes also help to protect the eyes from aging and macular degeneration, while limes’ high flavonoid content helps prevent infections in the eyes.

 

Because the root cause of most gum problems is vitamin C deficiency and microbial growth, limes are excellent for oral care. The high vitamin C content prevents symptoms of poor gum health such as spongy or bleeding gums, while the flavonoids and potassium present in limes help to heal ulcers and wounds, and inhibit microbial growth.

 

The citric acid present in lime is an excellent fat burner. Drinking a glass of warm lime water is excellent for weight loss, and includes limes’ antioxidant benefits.

 

Limes are a powerful anti-inflammatory. The citric acid found in limes acts as a solvent in which uric acid (an excess of which causes the pain and inflammation arthritis) can dissolve, increasing the amounts of uric acid eliminated in urine.

 

The high potassium content in limes is effective in maintaining good bladder and kidney health through the removal of toxic substances. Limes’ disinfectant properties also assist in urinary system health, and in clearing blockages that can come from calcium deposits in the urinary tract.

 

The high acidic content in limes helps the stomach to break down food more easily, aiding in digestive health. Flavonoids stimulate the digestive system by increasing the secretion of digestive juices, acids and bile, as well as stimulating peristaltic motion. The roughage and high acidity in limes is effective in relieving constipation.

 

Like other citrus fruits, limes are effective in the management of diabetes. Their high levels of soluble fiber help to regulate the body’s absorption of sugar into the bloodstream, reducing the occurrence of blood sugar spikes. They also have a low glycemic index.

 

The soluble fiber in limes also lowers blood pressure and eliminates the presence of bad cholesterol (LDL). It also cuts down on blood vessel inflammation, which is a risk factor in  heart disease and stroke.

History

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Although their name is Arabic in origin, limes are native to southeast Asia. It is thought that Arab and Persian traders introduced limes to the Middle East, from which the fruit was brought to Europe via Italy and France by returning Crusaders in the 13th century. Christopher Columbus is thought to have introduced limes to the New World in the late 15th century when he brought lime seeds on his voyage to the West Indies.

 

In the mid-eighteenth century, Scottish naval surgeon, Sir James Lind, performed one of the first clinical experiments in this history of medicine to determine that consumption of acidic citrus fruits such as oranges, lemons and limes could prevent and cure scurvy. Although modern medicine recognizes scurvy as a Vitamin C deficiency, Lind’s hypothesis was that putrefaction in the body was the cause of scurvy, and he prescribed the acidic fruits to combat it. His discoveries would have a lasting impact.

 

In the early 19th century, Lind’s pioneering research resulted in a requirement that all British sailors must consume a daily ration of lime juice, in addition to their ration of rum, to combat scurvy. This requirement earned British sailors a lasting nickname-- limeys.

 

Propagation

 

The preferred methods of lime tree propagation are by bud grafting or air layering. They can also be grown from seeds or propagated by cuttings, but lime trees grown from seeds will take up to ten years before they reach full maturity and begin to bear fruit, and cuttings have a limited success rate.

 

It is best to perform bud grafting in early spring, when frost is not a concern and the bark is loose enough to allow for easy separation of the bud from the mother plant. For a rootstock, choose a young citrus tree (at least 12 inches tall) that grows well in your area. 

Use a sharp knife to cut the rootstock six inches above the root line in a “T” shape that is one inch long, allowing for two triangular flaps of bark to be pulled back. Keep the rootstock’s wound damp by covering with a wet cloth until you are ready to insert the budstock.

Choose a bud (stem) from the mother plant and use a sharp knife to remove a one inch sliver of bark with the chosen bud in the center. Fold back the flaps of the rootstock and place the budwood into the sliver. (Make sure it is pointing the right way so that the bud will grow in the correct direction.) Fold the rootstock flaps over the budwood sliver, covering as much as possible while leaving the bud exposed. Use grafting tape to secure the bud to the rootstock. After one month, remove the tape. If the bud is green and plump, the graft was successful. Cut away the rootstock two inches above the bud to force the bud to leaf out.

 

Air layering is another popular method of citrus tree propagation, and can be used effectively in the propagation of lime trees if the parent tree is present. To propagate a lime tree by air layering, select a branch of new growth with a diameter of approximately ½ inch. Remove a ring of bark from the branch ½ inch in width, apply rooting hormone and wrap moistened sphagnum moss to the wounded area. Wrap in plastic and tape securely to retain moisture. Roots will grow from the wound site while the branch continues to receive nourishment from the parent plant. Once the roots have developed to sufficiently support the new plant, it may be cut from its parent.
 

Harvesting

 

When determining whether a lime is ripe for harvest, it is important to first identify the variety of lime. Persian or Tahitian limes are best picked when their skin turns from dark to light green, while Mexican or Key limes are best just after they begin to turn yellow. 

 

Limes are ready to pick when they give slightly under gentle pressure. The surface of a ripe lime should be smooth. Rough or wrinkled skin is a indicator of dry, overripe fruit. 

 

Remove the fruit that is on low hanging branches, first. To remove the fruit from the branch, twist and pull the fruit. Ripened fruit will separate from the branch with relative ease. 

 

Storage

 

Once picked, unpeeled limes keep at room temperature for approximately one week. If placed in a plastic bag in the refrigerator, lemons can keep up to one month.

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Fun Facts

 

According to statistics from the UN Food and Agriculture Organization, India is the leading commercial lime producer, followed by Mexico, Argentina, Brazil and Spain.

 

There are several varieties of limes, including the Bearss (Persian/Tahitian) lime, the Mexican (Key) lime, the Kaffir (Thai/Makrut)  lime, the Palestine sweet lime, the Rangpur (Mandarin) lime, and the Australian lime.

 

The Bearss (Persian/Tahitian) and the Mexican (Key) limes are the two most popular varieties of lime found in the United States. The Kaffir lime, whose leaves and rind are frequently used in Thai dishes, is also growing in popularity in the United States.

 

Limes can be used in teas, juices and in salads, dressings, and desserts, or even eaten raw. Limes are also used in essential oils, natural beauty products, and household cleaning products. 

 

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