Kaffir leaves aren't always easy to come by, so when I saw the better-order-me-now foliage in a list of produce available at My Mother's Garden online market, I bought six.
The loose, glossy leaves kept well in a baggie I stored in the fridge for several days. If you need to keep them longer, they can also be frozen for quite a long time.
Take care to shred the leaves finely when used, because they can be a little sturdy.
I decided to make My Mother's Gardens easy recipe for Spicy Fish Cakes, which called for five kaffir leaves. I used two, and they added plenty of flavor. Five might be somewhat overpowering.
Because they cook quickly, the fish cakes are a terrific weeknight food, and the kaffir leaves are a perfect partner with their unmistakable lemony-lime taste and aroma.
If you find yourself wanting a different flavor experience, get some kaffir leaves and try the recipe.