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Fresh herbs are better. No arguing there. But after several instances of throwing out 4/5 of the batches of kafir lime leaves that I bought fresh because I never get around to them quickly enough, it's time to look for an alternative.

dried kafir lime leaves

But even for the simplest uses of kafir lime leaves, such as marinating chicken, I'm having a hard time figuring out how to soften them so that they can serve as a marinade.

How can I bring back kafir lime leaves from a dried to a more supple usable state?

Of course the problem may be that there are uses for this nice ingredient that I haven't figured out yet, and so if answer and can comment about ideas to quickly use larger amounts of the fresh herb (freezing them doesn't work; at all), please do.

Sam7919
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1 Answers1

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This is not a great solution. It's just an alright solution.

Steam the dry leaves on simmering heat. It will take quite a while (30 minute) to become supple enough so that they will not shatter into small pieces in the marinade.

Sam7919
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