Difference between revisions of "Lime"

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{{SPlantbox
 
{{SPlantbox
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|genus=Lime
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|familia=Rutaceae
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|genus=Citrus
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|common_name=Lime
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|habit=tree
 
|Min ht metric=cm
 
|Min ht metric=cm
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|lifespan=perennial
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|exposure=sun
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|features=fragrance, edible, fruit
 
|Temp Metric=°F
 
|Temp Metric=°F
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|image=Upload.png
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|image=backyard limes.jpg
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|image_width=240
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|image_width=200
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|image_caption=Unripened Key limes
 
}}
 
}}
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{{Inc|
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'''Lime''' is a term referring to a number of different fruits, both [[species]] and [[Hybrid (biology)|hybrids]] and generally [[citrus]]es, which have their origin in the [[Himalayan]] region of [[India]] and which are typically round, green to yellow in color, 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.
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Lime. The use of lime in agriculture antedates the Christian era. In modern times it has been an indispensable adjunct to potassic, phosphatic, and nitrogenous manures in restoring and maintaining the fertility of immense areas of soil derived from sandstone, granite, mica schist and certain shales and slates. Even limestone soils sometimes become so lacking in lime near the surface that they stand in great need of its application.
 
  
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Without the use of lime, the wonderful transformation of Limousin in France, the sandy regions of Germany, and particularly the reclamation of the sour peat (Hoch-moor) soils of northern Germany would have been difficult or impossible. Its great value has also long been known in Scotland.
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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 flavor.
  
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It is now recognized that lime is greatly lacking in parts of New England, New York, New Jersey, Pennsylvania, Maryland, Ohio, Illinois, Wisconsin, and in many of the southern and western states.
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{{Inc|
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Lime (Fruit). The acid lime (Citrus aurantifolia), is found in most parts of the tropics, and is commonly cultivated or found growing in a semi-wild state in India, Ceylon, the Malay Archipelago, West Indies, tropical Mexico, and to a lesser extent on the Keys and in the warmer parts of Florida. The West Indian Islands, Montserrat and Dominica, are noted for their commercial production of lime fruit, lime juice and citrate of lime. In California, the lime is grown as a home fruit in some parts, but as it does not possess the hardiness of the orange or lemon, it is of no commercial importance. The sweet lime (C. limetta) is perhaps a hybrid, worthless as a commercial fruit in America, though grown and used in other countries.
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The chief function of lime is to correct the chemical reaction of acid soils.
 
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The necessity of lime as a direct plant-food for the higher orders of plants has been indisputedly demonstrated and its physiological role is of the greatest significance.
 
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Lime is of indirect service in various ways: (1) It aids in transforming the nitrogen of organic matter and ammonium salts into nitric acid, which, in combination with potash, soda, lime, and magnesia, furnishes most plants the major portion of their nitrogen. (2) It serves as an indirect food by transforming or setting free other soil ingredients which plants require. (3) It appears probable that liming favors symbiosis and the consequent assimilation of atmospheric nitrogen in the case of clovers, alfalfa and certain other legumes, while it may have an opposite effect upon others, among which may be mentioned serradella and certain lupines. (4) Lime attacks certain more or less inert combinations of potash and of phosphoric acid which exist in soils, thereby rendering their manurial constituents more readily assimilable. (5) Noxious iron compounds in soils are so acted upon by lime as to overcome their poisonous tendency. (6)- The presence in soils of carbonate of lime and of silicates highly charged with lime prevents the formation of "sour humus and toxic aluminum compounds, and hence injury to a large class of agricultural plants. (7) Liming makes clays more friable and sandy soils more compact, thus improving the texture of each. By the flocculation of the small particles of the former, water passes into them more readily and the danger of serious washing is thus diminished. (8) Soluble phosphates are less liable to be lost or changed into unassimilable forms in soils containing lime. (9) Lime lessens the danger of the destruction of nitrates, especially in soils which are in bad physical condition.
 
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Large quantities of lime should not be employed on sandy soils in a single application, although there is less danger in using ground limestone than in the employment of either burned or slaked lime.
 
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The repeated use of highly magnesian lime is fraught with possible danger, although if applied only occasionally in the place of ordinary lime the magnesia may sometimes prove highly beneficial.
 
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The use of lime, whether in wood-ashes, burned lime, slaked lime, ground limestone, or combined with organic acids, increases the tendency to alkalinity of the soil, and hence makes it more favorable to the development of at least the common potato-scab, provided the fungus, which is the direct cause of the disease, is already in the soil or is introduced into it on the "seed" tubers.
 
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The "root-rot" of tobacco, chlorosis of pineapples and the "dry spot" of oats may be promoted by excessive liming.
 
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The disease which develops upon turnips and upon certain other plants, known as "club-foot," or "club- root" and "finger-and-toe," is lessened to a marked degree by large applications of lime. For this purpose burned and slaked lime are the most efficient forms to apply.
 
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Slaked lime is usually applied to land, for ordinary purposes, at rates ranging from half a ton to two and a half tons to the acre, and at intervals of four to six years. Slaked lime usually contains 65 to 70 per cent of lime and magnesia; burned lime before slaking contains 90 to 98 per cent of lime and magnesia, whereas ground limestone and high grade marl contain from 48 to 52 per cent. The quantities of each of these forms to employ should be varied in accordance with their analysis, bearing in mind, however, that it is usually safer on light soils to make the applications of burned and slaked lime relatively smaller than those of ground limestone and marl. On all light, sandy, and gravelly loams which are likely to become dry, ground limestone or marl should always be used if possible, but for flocculating heavy clay soils, burned or slaked lime is usually more quickly effective.
 
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Lime should be thoroughly worked into the surface soil after plowing. Slaked lime can be applied with much greater safety on sandy soils if it is first composted with vegetable matter. Its beneficial effects in connection with composting have long been known. If lime is mixed with layers of loam, weeds, muck, coarse stable manure and other vegetable and animal matter, it forms in a few months, if kept moist, an excellent material for the use of gardeners. If worked over a few times, at intervals, the fermentation is materially hastened. The introduction of a little common salt or of muriate of potash facilitates the process by virtue of the formation of carbonate of soda or carbonate of potash. In order to prevent the loss of ammonia, compost heaps should be kept covered with a layer of moist earth.
 
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The influence of lime on plant growth is often astounding. Lettuce, spinach, beets, onions, musk- melons, asparagus, clovers, timothy, Kentucky blue- grass and certain poppies are almost failures on very acid soils until lime is applied. Watermelons, lupines, serradela, cranberries, rhododendrons, azaleas and other plants might be cited, some of which are known to be indifferent, injured, or even ruined by heavy applications of lime. Their natural home is on a sour soil. The Early Richmond and Black Tartarian cherries are both helped by liming. The Delaware grape seems to be helped by liming in a greater degree than the Concord. The Blackcap raspberry does not respond to liming on a very acid soil whereas the Cuthbert, a red variety, responds favorably to the treatment. The quince is more in need of lime on an acid soil than the apple, pear, or peach. The American linden and American elm are helped by lime on acid soils whereas the white birch may show utter indifference to it. The success of the beech on the limestone soils of Europe indicates its natural home. Chestnut trees are said not to thrive well on limestone soils, and the heavy liming of certain spruces and pines is often injurious, although it is reported from France that the light liming of certain soils which were presumably exceedingly acid has sometimes been found helpful. Gooseberries and currants are often helped by liming on soils where liming is detrimental, or of little or no aid, to the strawberry.
 
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The state of Rhode Island owes its fame as the home of the Rhode Island bent to the fact that this grass can persist on very acid soils whereas many other grasses fail. On such soils there is but little likelihood that the common poppy will ever become a pernicious weed as it has in many of the wheat-fields of Europe. Such soils are, however, the natural home of the common sorrel. Among the cereals, Indian corn and rye are best adapted to acid soils, and these are followed in turn by oats, wheat, and barley.
 
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The following table compiled from the results obtained at the Rhode Island Agricultural Experiment Station shows, numerically, some of the striking contrasts between different kinds of plants as concerns their response to liming.
 
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Name of plant                                          Very acid soil     Moderately acid soil
 
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                                                Unlimed   Limed    Unlimed Limed
 
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Flowering plants
 
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Galega officinalis,Goat’s Rue………………………………Height, inches  10.0    39.0        22.0        50.0
 
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Salvia splendens, Scarlet Sage……………………………Height, inches  6.0      6.0        6.0          6.0
 
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Silene orientalis, Catchfly……………………………………Height inches  30.0    25.0        30.0        24.0
 
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Lathyrus odoratus, Sweet Pea………………………….Number of blooms 780.0  3,433.0    2,777.0      3,591.0
 
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Trees.
 
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Elm,American……………………… Average gain in diameter in four years 2.1  2.6      2.6        3.0
 
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Peach, Early Crawford…Average gain in diameter in four years 2.7  3.1      3.0        2.8
 
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Plum,Burbank,Japanese…Average gain in diameter in four years 1.1  1.6      1.6        1.9
 
  
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Spruce, Norway……………………Average gain in diameter in four years 1.5  1.1      1.7        1.4
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In the eastern United States, the limes so largely used at the soda fountains are secured mostly from the West Indies, packed in barrels and imported via New York, although part of the supply comes from the Florida Keys. The supply of the western states comes from Mexico, for the most part. These limes, the product of seedling trees, are variously referred to as Mexican, West Indian or Key limes. In tropical countries, where limes may be secured at all seasons of the year, they are used almost entirely in place of lemons, and each year it is becoming a more important fruit throughout America. There is no doubt but that it will eventually occupy a much larger place in our markets.
  
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Small fruits
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The cultivation of the lime is confined to regions where frosts are practically unknown. In the dormant or winter season, the trees respond very readily to rising temperatures, new and very tender growth starts and if a drop in temperature sufficient to cause frost follows, as it so often does in many regions where its culture has been tried, the trees suffer severely. Attempts are being made to secure a hardy fruit by crossing with the kumquat (see Limequat).
  
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Blackberry, Snyder…………………………………………………………………Pounds of fruit 30.2  52.1    30.2        17.5
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Of the varieties in cultivation, Tahiti and Persian are much the same. The fruits are as large as ordinary lemons. These are somewhat hardier than the smaller- fruited seedling Mexican limes. Palmetto and Everglade are two varieties of Mexican limes, originated, named and described by H. J. Webber, (Yearbook United States Department of Agriculture, pages 279 281, plate XX, 1905). These have neither been introduced nor planted commercially. Their merits in a large way are therefore unknown. There is no question but that the careful selection, and propagation by budding, of Mexican limes would be well repaid. Thornless is a recently introduced variety from Dominica of the Mexican type. The absence of thorns is a desirable feature. Bearss and Imperial, of the same general type as Tahiti, are grown in California. In the colder citrous sections the true limes may be replaced by the calamondin (Citrus mites), a very prolific citrus which produces a small acid fruit of excellent flavor, resembling a small tangerine in color, shape and rind. Rangpur is an acid fruit, the size of a small lemon, round or oblate, orange-red in color, with deep orange-colored flesh, high quality and excellent flavor. It is often referred to as a lime from which it is distinct. Bonavia refers it to the Suntara orange group of India. It is hardier than the true limes. In fact it ranks with the sweet oranges in this respect and is worth planting where the true limes cannot be grown. The Mexican lime, grown as seedlings, is not particular in its soil-requirements. It grows and seems to flourish on poor sandy soils, or on rocky soils. It will grow and bear fruit in considerable quantities even when neglected and left unfertilized and uncultivated. These limes are produced in Florida on the lower East Coast and on the Keys, where an association has been formed for handling the crop. In other parts of South Florida, Tahiti and Persian have been planted in groves, in considerable numbers, and the fruit thus far has sold at good prices for local consumption.
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Limes may be grown as seedlings or they may be propagated by budding on sour orange or rough lemon seedlings.
  
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Currant, Prolific……………………………………………………………………Pounds of fruit   1.3  5.2      2.5        8.5
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In orchard plantings, the seedlings are set 12 to 15 feet apart each way and the budded trees about 20 feet. The cultivation, fertilizing and general care are the same as for other citrous fruits.
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The fruit is gathered when full grown, but while still green, packed and shipped immediately. Carefully handled, they keep well, but do not usually stand up so long as processed or cured lemons. It is sometimes stated that the Tahiti lime is a poor keeper. This is often due to the attacks of fungous diseases which can be guarded against.
  
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Cranberry, American Bell…………………………………………………Pounds of fruit  1.7  0.3      1.5        0.3
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They are attacked by the ordinary citrous insects. Anthracnose or wither-tip is the most serious fungous pest. This destroys the smaller twigs and branches and produces hard wart-like spots on the Mexican lime fruit. It may be held in check by careful pruning out of dead and diseased wood and by spraying with bordeaux mixture.
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Raspberry Blackcap…………………………………………………………………Pounds of fruit  5.1  3.2      7.0        2.9
 
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Raspberry, Cuthbert…………………………………………………………….Pounds of fruit  6.0  12.8      7.0        8.8
 
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Vegetables
 
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Asparagus…………………………………………………………………………………………………………….…Pounds  0.0  9.2      2.1      14.3
 
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Beet, Eclipse Table………………………………………………………………………………………Pounds  0.2  164.2    70.1      196.0
 
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Lettuce, Butterhead………………………………………………………………………………………Pounds  0.02  44.4      5.3      50.8
 
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Cantaloupe, Netter Gem………………………………………………………………………  Pounds  0.0  88.8    30.8      116.0
 
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Watermelon, Phinney………………………………………………………………………………………Pounds 223.8  166.3  364.1      230.5
 
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Onion, Large Red Wethersfield……………………………………………………………Pounds  0.3  41.5    24.0      44.3
 
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It is of interest to note the poorer result with Silene orientalis where the soil was made more nearly neutral or alkaline, and the almost fatal effect of liming on the cranberry vines. This result should be compared with that with the sweet peas and beans. H. J. Wheeler.
 
 
}}
 
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{{Taxobox
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==Cultivation==
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| color = lightgreen
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<!--- Type cultivation info below this line, then delete this entire line -->
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| name = Lime
 
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| image = Citrus hystrix dsc07772.jpg
 
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| image_width = 240px
 
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| image_caption = Kaffir Lime fruit
 
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| regnum = [[Plant]]ae
 
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| divisio = [[Flowering plant|Magnoliophyta]]
 
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| classis = [[Dicotyledon|Magnoliopsida]]
 
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| subclassis = [[Rosidae]]
 
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| ordo = [[Sapindales]]
 
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| familia = [[Rutaceae]]
 
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| genus = [[Citrus]]
 
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}}
 
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{{nutritionalvalue | name=Lime, raw (edible parts) | water=88 g | kJ=126 | protein=0.7 g | fat=0.2 g | carbs=11 g | fiber=3 g | sugars=1.7 g | vitC_mg=29 | source_usda=1 | right=1 }}
 
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'''Lime''' is a term referring to a number of different [[citrus|citruses]], both [[species]] and [[hybrid]]s, which are typically round, green to yellow in color, 3-6 cm in [[diameter]], generally containing sour [[pulp]], and frequently associated with the [[lemon]].
 
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== Varieties ==
 
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The limes most commonly available commercially are the smaller, yellower [[Key lime]] (''Citrus aurantifolia'') and the larger, greener [[Persian lime]] (''Citrus × latifolia'').<ref>[http://www.keylime.com/diff.html Comparison of Key and Persian lime fruits]</ref> "Key lime" is an [[American English|American]] [[retronym]], as the original fruit known in [[English language|English]] as a "lime" was ''[[Citrus aurantifolia]]'', derived from the [[Persian language|Persian]] name لیمو, ''limu'' (the fruit was introduced to [[Europe]] during the [[Crusades]]). Other limes include the [[Mandarin lime]] (''Citrus limonia''), [[Kaffir lime]] (''Citrus hystrix''), the various [[Australian lime]]s, [[Mamoncillo|Spanish lime]] (''Melicoccus bijugatus''), [[wild lime]] (''Adelia ricinella''), [[sweet lime]] (''Citrus limetta''), [[Palestine sweet lime]] (''Citrus limettioides''), and [[calamondin|musk lime]] (''X Citrofortunella mitis'').<ref>[http://www.hort.purdue.edu/newcrop/morton/calamondin.html Calamondin]</ref> The [[limequat]] is a lime-[[kumquat]] hybrid.
 
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== Uses ==
 
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=== Limes in drinks ===
 
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Lime fruit, and particularly their [[juice]], are used in [[beverage]]s, such as [[limeade]] (akin to [[lemonade]]). [[Alcoholic beverage]]s prepared with limes include [[cocktail]]s such as [[gin and tonic]], [[margarita]], [[mojito]], and [[Cuba libre]], as well as many drinks that may be garnished with a thin slice of the fruit or corkscrew strip of the peel (twist). One customary consumption of [[tequila]] is in [[shot glass|shots]] accompanied by lime wedges and salt. [[Beer]] is often served with limes in [[Mexico]], as well as some other countries. Lime juice is also used in commercial [[soft drinks]].
 
  
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=== Limes in cooking ===
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===Propagation===
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In [[cooking]], lime is valued both for the acidity of its juice and the floral aroma of its [[zest (ingredient)|zest]]. It is used in [[tacos]], [[Key lime pie]], a traditional [[Florida]] [[dessert]], and is a very common ingredient in authentic Mexican and [[Southwestern America]]n dishes. It is also used for its [[pickling]] properties in [[ceviche]]. Additionally, the leaves of the Kaffir lime are used in [[Southeast Asia|southeast Asian]] cuisine. The use of dried limes as a flavoring is typical of [[Persian cuisine]] and [[Sprite]].
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<!--- Type propagation info below this line, then delete this entire line -->
  
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=== Other uses ===
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===Pests and diseases===
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In order to prevent [[scurvy]] during the 19th century, [[Royal Navy|British sailors]] were issued a daily allowance of citrus such as lime (presumably ''Citrus aurantifolia''), which led in time to the nickname "[[Alternate words for British|limey]]" for all Britons. It was later discovered that this beneficial effect derived from the quantities of [[Vitamin C]] the fruit contains.
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<!--- Type pest/disease info below this line, then delete this entire line -->
  
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Lime extracts and essential oils are frequently used in [[perfume]]s, cleaning products, and [[aromatherapy]].
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==Varieties==
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=== Lime Associations & Organizations ===
 
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AFABLE (Association For A Better Lime Experience) was founded in 2002.  This organization seeks to promote the use of lime in everyday cooking, and believes that lime needs better culinary representation.  AFABLE members believe that lime is the most flavorful, delicious citrus.
 
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==See also==
 
 
*[[Australian lime]]s
 
*[[Australian lime]]s
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**[[Citrus glauca|Australian desert lime]] (''Eremocitrus glauca'')
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**[[Citrus glauca|Australian desert lime]] (''Citrus glauca'')
 
**[[Citrus australasica|Australian finger lime]] (''Citrus australasica'')
 
**[[Citrus australasica|Australian finger lime]] (''Citrus australasica'')
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**[[Australian round lime (fruit)|Australian round lime]] (''Citrus australis'')
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**[[Citrus australis|Australian round lime]] (''Citrus australis'')
 
*[[Blood lime]]
 
*[[Blood lime]]
 
*[[Kaffir lime]] (''Citrus hystrix'') (a.k.a. kieffer lime; makrut, or magrood)
 
*[[Kaffir lime]] (''Citrus hystrix'') (a.k.a. kieffer lime; makrut, or magrood)
 
*[[Key lime]] (''Citrus aurantifolia'') (a.k.a. Mexican, West Indian, or Bartender's lime)
 
*[[Key lime]] (''Citrus aurantifolia'') (a.k.a. Mexican, West Indian, or Bartender's lime)
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*[[Lime tree]] (''Tilia'' sp.) (a.k.a. linden)
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*[[Mandarin Lime]] (''Citrus limonia'')
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*[[Mandarin lime]] (''Citrus limonia'')
 
 
*[[Calmondin|Musk lime]] (''X Citrofortunella mitis'')
 
*[[Calmondin|Musk lime]] (''X Citrofortunella mitis'')
 
*[[Palestine sweet lime]] (''Citrus limettioides'')
 
*[[Palestine sweet lime]] (''Citrus limettioides'')
 
*[[Persian lime]] (''Citrus x latifolia'') (a.k.a. Tahiti or Bearss lime)
 
*[[Persian lime]] (''Citrus x latifolia'') (a.k.a. Tahiti or Bearss lime)
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*[[Mamoncillo|Spanish lime]] (''Melicoccus bijugatus'') (a.k.a. mamoncillo, mamón, ginep, quenepa, or limoncillo)
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*[[Spanish lime]] (''Melicoccus bijugatus'') (a.k.a. mamoncillo, mamón, ginep, quenepa, or limoncillo) (not a citrus)
 
*[[Sweet lime]] (''Citrus limetta'') (a.k.a. sweet limetta, Mediterranean sweet lemon)
 
*[[Sweet lime]] (''Citrus limetta'') (a.k.a. sweet limetta, Mediterranean sweet lemon)
 
*[[Wild lime]] (''Adelia ricinella'')
 
*[[Wild lime]] (''Adelia ricinella'')
 
*[[Limequat]] (lime × kumquat)
 
*[[Limequat]] (lime × kumquat)
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*[[Lime tree]] (''Tilia'' sp.)
  
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==Notes==
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==Gallery==
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<references />
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{{photo-sources}}<!-- remove this line if there are already 3 or more photos in the gallery  -->
  
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==Gallery==
 
 
<gallery>
 
<gallery>
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Image:backyard limes.jpg|A cluster of unripened limes on a bush.
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File:Lime444.jpg
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Image:Lime CDC.jpg|Lime wedges are typically used in drinks.
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File:Citrus hystrix dsc07772.jpg|Kaffir lime fruit
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Image:Lime closeup.jpg|A closeup of a whole lime.
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File:Lime CDC.jpg|Lime wedges are typically used in drinks
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File:SlicedlimesNov06.jpg|Sliced limes
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File:Lime closeup.jpg|A closeup of a whole lime
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File:Limes.jpg|Grocery store limes
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File:Lime_Blossom.jpg|Lime and Blossom growing in south Spain
 
Image:Limes.jpg|Grocery store limes
 
Image:Limes.jpg|Grocery store limes
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Image:Citrus hystrix dsc07772.jpg|Kaffir Lime fruit
 
</gallery>
 
</gallery>
  
 
==References==
 
==References==
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{{commons|Lime}}
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*[[Standard Cyclopedia of Horticulture]], by L. H. Bailey, MacMillan Co., 1963
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*[http://www.hort.purdue.edu/newcrop/morton/mexican_lime.html ''Citrus aurantifolia'' Swingle]
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<!--- xxxxx  *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381  -->
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*[http://www.hort.purdue.edu/newcrop/morton/tahiti_lime.html Tahiti Lime]
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<!--- xxxxx  *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432  -->
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*[http://www.museums.org.za/bio/plants/rutaceae/citrus.htm ''Citrus'' (Orange, Lemon, Lime, Grapefruit, Naartjie genus)]
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<!--- xxxxx  *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608  -->
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*[http://www.botanyworld.com/citrus.html Citrus]
 
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*[http://www.hort.purdue.edu/newcrop/tropical/lecture_32/lec_32.html Hort 403 - Lecture32]
 
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*[http://www.foodreference.com/html/artkeylimes.html Key Limes (''Citrus aurantifolia'')]
 
  
 
==External links==
 
==External links==
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*[http://www.innvista.com/health/foods/fruits/limes.htm History and varieties of limes]
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*{{wplink}}
  
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[[Category:Citrus]]
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{{stub}}
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__NOTOC__

Latest revision as of 02:38, 12 December 2009


Unripened Key limes


Plant Characteristics
Habit   tree

Lifespan: ⌛ perennial
Cultivation
Exposure: ☼ sun
Features: ✓ fragrance, edible, fruit
Scientific Names

Rutaceae >

Citrus >


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 color, 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 flavor.


Read about Lime in the Standard Cyclopedia of Horticulture 

Lime (Fruit). The acid lime (Citrus aurantifolia), is found in most parts of the tropics, and is commonly cultivated or found growing in a semi-wild state in India, Ceylon, the Malay Archipelago, West Indies, tropical Mexico, and to a lesser extent on the Keys and in the warmer parts of Florida. The West Indian Islands, Montserrat and Dominica, are noted for their commercial production of lime fruit, lime juice and citrate of lime. In California, the lime is grown as a home fruit in some parts, but as it does not possess the hardiness of the orange or lemon, it is of no commercial importance. The sweet lime (C. limetta) is perhaps a hybrid, worthless as a commercial fruit in America, though grown and used in other countries.

In the eastern United States, the limes so largely used at the soda fountains are secured mostly from the West Indies, packed in barrels and imported via New York, although part of the supply comes from the Florida Keys. The supply of the western states comes from Mexico, for the most part. These limes, the product of seedling trees, are variously referred to as Mexican, West Indian or Key limes. In tropical countries, where limes may be secured at all seasons of the year, they are used almost entirely in place of lemons, and each year it is becoming a more important fruit throughout America. There is no doubt but that it will eventually occupy a much larger place in our markets.

The cultivation of the lime is confined to regions where frosts are practically unknown. In the dormant or winter season, the trees respond very readily to rising temperatures, new and very tender growth starts and if a drop in temperature sufficient to cause frost follows, as it so often does in many regions where its culture has been tried, the trees suffer severely. Attempts are being made to secure a hardy fruit by crossing with the kumquat (see Limequat).

Of the varieties in cultivation, Tahiti and Persian are much the same. The fruits are as large as ordinary lemons. These are somewhat hardier than the smaller- fruited seedling Mexican limes. Palmetto and Everglade are two varieties of Mexican limes, originated, named and described by H. J. Webber, (Yearbook United States Department of Agriculture, pages 279 281, plate XX, 1905). These have neither been introduced nor planted commercially. Their merits in a large way are therefore unknown. There is no question but that the careful selection, and propagation by budding, of Mexican limes would be well repaid. Thornless is a recently introduced variety from Dominica of the Mexican type. The absence of thorns is a desirable feature. Bearss and Imperial, of the same general type as Tahiti, are grown in California. In the colder citrous sections the true limes may be replaced by the calamondin (Citrus mites), a very prolific citrus which produces a small acid fruit of excellent flavor, resembling a small tangerine in color, shape and rind. Rangpur is an acid fruit, the size of a small lemon, round or oblate, orange-red in color, with deep orange-colored flesh, high quality and excellent flavor. It is often referred to as a lime from which it is distinct. Bonavia refers it to the Suntara orange group of India. It is hardier than the true limes. In fact it ranks with the sweet oranges in this respect and is worth planting where the true limes cannot be grown. The Mexican lime, grown as seedlings, is not particular in its soil-requirements. It grows and seems to flourish on poor sandy soils, or on rocky soils. It will grow and bear fruit in considerable quantities even when neglected and left unfertilized and uncultivated. These limes are produced in Florida on the lower East Coast and on the Keys, where an association has been formed for handling the crop. In other parts of South Florida, Tahiti and Persian have been planted in groves, in considerable numbers, and the fruit thus far has sold at good prices for local consumption. Limes may be grown as seedlings or they may be propagated by budding on sour orange or rough lemon seedlings.

In orchard plantings, the seedlings are set 12 to 15 feet apart each way and the budded trees about 20 feet. The cultivation, fertilizing and general care are the same as for other citrous fruits. The fruit is gathered when full grown, but while still green, packed and shipped immediately. Carefully handled, they keep well, but do not usually stand up so long as processed or cured lemons. It is sometimes stated that the Tahiti lime is a poor keeper. This is often due to the attacks of fungous diseases which can be guarded against.

They are attacked by the ordinary citrous insects. Anthracnose or wither-tip is the most serious fungous pest. This destroys the smaller twigs and branches and produces hard wart-like spots on the Mexican lime fruit. It may be held in check by careful pruning out of dead and diseased wood and by spraying with bordeaux mixture.


The above text is from the Standard Cyclopedia of Horticulture. It may be out of date, but still contains valuable and interesting information which can be incorporated into the remainder of the article. Click on "Collapse" in the header to hide this text.


Cultivation

Propagation

Pests and diseases

Varieties

Gallery

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  • Lime444.jpg

  • Kaffir lime fruit

  • Lime wedges are typically used in drinks

  • Sliced limes

  • A closeup of a whole lime

  • Grocery store limes

  • Lime and Blossom growing in south Spain

  • Grocery store limes

  • Kaffir Lime fruit

References

External links


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