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LiMa Orangerie

04.11.2025

1 LiMa Orangerie - summer season

The summer quarters of the LiMa Orangery—a shared rooftop terrace of the LiMa residential courtyard

04.11.2025

2 - LiMa Orangerie

The LiMa Orangery  It all started in the winter of 2020, during the pandemic, I bought a Citrus ‘Lunario’. The Lunario then got a sister, the Citrus Sinensis, a sweet orange. We can learn from nature.

04.11.2025

3 LiMa Orangerie Production

 LiMa citrus cultivation  Today, with 12 trees, I harvest between 10 and 20 kg of fruit per year.  No lemon from the organic market can compete with the exquisite taste of LiMa fruits. We present the citrus trees and sustainable and organic production in LiMa:

04.11.2025

4 Citrus Limon 'Lunario'

The Citrus  Lemon ‘Lunario’ Lemons are green. The color of the fruit changes when the nights get cold. The lemon tree is a robust, vigorous tree that grows quickly when given the right location and care. The ‘Lunario’ blooms all year round and continuously produces oval-shaped, vigorous fruit. The lemon is one of the youngest […]

04.11.2025

5 Citrus Limon 'Lunario'

Citrus lemons need a year on the tree before they can be harvested. They are suitable for making syrup and liqueur, can be candied and fermented, and used to flavor sweet and savory dishes. Lemons are a treasure. Their peel contains the powerful sharpness of their flavor. When candied, it is completely preserved. In syrup, […]

04.11.2025

6 Citrus Limon 'Lunario'

Limoncello di LiMa – lemon liqueur

04.11.2025

7 Citrus Sinensis

Citrus Sinensis – sweet orange  – The orange originates from China and is a cross between a mandarin and a grapefruit. While the bitter orange arrived in Italy as early as the 11th century, the orange was not cultivated in Europe until the 15th century.

04.11.2025

8 Citrus Sinensis

The syrup made from sweet oranges is irreplaceable. It has a full-flavored, fruity citrus note. Orange jelly can be flavored with bay leaves or thyme. You can use this jelly for dressings, with pastries, or in desserts. You can vary candied orange with dark chocolate.

04.11.2025

9 Citrus Sinensis

Orange jelly with orange blossom

04.11.2025

10 Citrus Sinensis

english marmelade

03.11.2025

11 Citrus Hystrix

Citrus hystrix the citrus hystrix is a spiny, low-growing, slow-growing, vigorous shrub whose leaves and fruit can be used in cooking. I use the fruit to make candied fruit and syrup.

03.11.2025

12 Citrus Hystrix

The candied slices preserve the aroma. The mild milk chocolate harmonizes perfectly as an antagonist with the powerful petrol flavor of the Citrus Hystrix.

03.11.2025

13 Citrus Hystrix

  Citrus hystrix jelly creates an explosion of flavor in your mouth. It becomes really interesting from a culinary perspective when you make jellies, syrups, and pastes from different citrus fruits and combine them in food and drinks.

03.11.2025

14 - Citrus Bergamia

Citrus Bergamia – Bergamotte I was particularly interested in bergamot, the bitter orange. It is also known as the orange bitter. Like all citrus trees, a bergamot tree is not particularly spectacular in appearance. If you don’t prune them in a certain way, they grow wildly in all directions and then, as if in a […]

03.11.2025

15 Citrus Bergamia

  Production of bergamot syrup

03.11.2025

16 Citrus Bergamia

Combine bergamot syrup with citrus lemon juice for the most vibrant summer drink.

03.11.2025

17 - Citrus Bergamia Sicilia

The Sicilian bergamot This Sicilian bergamot tree is small in stature and has fleshy fruits that can grow large. The tree is strong.

03.11.2025

18 Citrus Bergamia Sicilia

The sicilian bergamotte has a lot of juice.

03.11.2025

19 Citrus Bergamia Sicilia

I make syrup from the peel of Sicilian bergamot oranges.

03.11.2025

20 Citrus Fortunella - Kumquat

Citrus Fortunella – Kumquat Citrus Fortunella, known as kumquat in Chinese, is a dwarf orange. Like almost all citrus trees, it originates from China. The cherry-sized fruit can be picked from the tree and eaten with the peel.

03.11.2025

21 Citrus Fortunella - Kumquat

The kumquat jam is aromatic and fruity, ideal for a French breakfast with baguette and café au lait …

03.11.2025

22 Citrus Fortunella - Kumquat

… with baguette and café au lait et avec la ‘Liberation‘

03.11.2025

23 Citrus Aurantium 'Canaliculata'

Die Citrus Aurantium ‘Canaliculata’ The furrowed bitter orange is a cultivar from the 16th century. The baroque shape of the fruit made it a popular citrus species in European royal orangeries.

03.11.2025

24 Citrus Aurantium 'Canaliculata'

Candied, the furrowed bitter orange  is sensational—crunchy and gorgeous to look at. Its bittersweet flavor is ideal when combined with milk chocolate.

03.11.2025

25 Citrus Aurantium 'Canaliculata'

Citrus Aurantium ‘Canaliculata’ is simply incomparable! Madame!

03.11.2025

26 Citrus Yuno - Yuzu

Citrus Junos – Yuzu The Yuzu is a cross between a lemon and a mandarin orange. It is said to have been cultivated thousands of years ago in the Yangtze River basin in China. The yuzu bush is vigorous and robust, with sharp, very strong, long thorns.

03.11.2025

27 Citrus Junos - Yuzu

  Yuzu jelly and candied yuzu peel Yuzu is one of the most expensive citrus fruits in Europe. In Japan, yuzu is a classic ingredient in cooking.

03.11.2025

28 - Citrus Medica

Citrus Medica The citron medica grows very large and has mainly white flesh. she has a wonderful mild flowery smell.

03.11.2025

29 Citrus Medica

I used the mild-tasting peel and white pith of the Citrus Medica to make candies with sugar and ginger. The heart of the Medica consists of a narrow, juicy core. The peel of the Medica can also be used to flavor pasta or fish dishes.

03.11.2025

30 Citrus Medica

Citrus medica with all kinds of citrus – Agrumi di LiMa Bonboni

03.11.2025

31 Citrus Ushio - Satsuma

The satsuma is a Japanese hybrid of the mandarin and orange. The tree has deep green, glossy, lanceolate leaves. It is growing vigorously in LiMa. Its size has tripled in one year.

03.11.2025

32 Citrus Ushiu - Satsuma

I made jam from the pulp of satsuma. The flavor is balanced and mild. It’s perfect.

03.11.2025

33 Citrus Ushiu - Satsuma

I make thin candied slices from the satsuma peels. There is no waste.

03.11.2025

34 - Citrus Medica 'Digitata'

Citrus Medica ‘Digitata’ – ‘Buddha’s Hand’ Buddha’s Hand is a plant that dates back thousands of years and originates from the Himalayan region. The tree has strong branches that reach up towards the sky. It flowers all year round and constantly produces fruit.  

03.11.2025

35 Citrus Medica 'Digitata'

‘Buddha’s Hand’, is a pure flesh fruit. It has no juicy core. It is magical.

03.11.2025

36 Citrus Medica 'Digitata'

In Asia, Buddha’s Hand is considered an offering to the gods. In the kitchen, you can use it to flavor savory dishes.

03.11.2025

37 Citrus Aurantium - Chinotto

Citrus Aurantium – Chinotto The chinotto is a small, slow-growing tree that produces dwarf bitter oranges. The strong bitter taste of the chinotto is used to make syrups and aperitifs. I made candied slices. In Italy, the chinotto is often candied whole. To do this, it is first left to soak in brine for several […]

03.11.2025

38 - Orangerie - Production LiMa

Delights from our organic and sustainable LiMa kitchen Climate change—we can do something! Instead of producing waste, polluting the oceans, and accelerating the extinction of biodiversity, we can get creative and finally discover the wonders of nature. We have no idea how magnificent the diversity of the natural world is.

03.11.2025

39 LiMa Orangerie - Nessi's delight

Nessi’s delight. I dedicated this creation to my hundred-year-old friend Nessi.

03.11.2025

40 LiMa Orangerie tartes

Tarte au citron

03.11.2025

41 LiMa - Orangerie desserts

Orangerie LiMa desserts The highlight of the slowly unfolding explosion of flavors is the diverse texture of the microstructure. Four different citrus flavors are combined here with cream, mocha, almond, and satsuma confit. Citrus is extreme food. You only need a few teaspoons of this dessert, chilled from the refrigerator and served fresh, to enjoy […]

03.11.2025

43 LiMa Orangerie - IBA 184-87

IBA 1984-87 – Block 30 – We owe this cultural richness for all people to the IBA   In a house designed by architect Herman Hertzberger, you can live socially and sustainably into the 21st century. Here, you can develop.

03.11.2025

43 LiMa Orangerie - winter quartiers

The winter quarters for citrus trees at LiMa Wohnhof—’the vertical streets’ (staircase) in LiMa  with glass towers that function technically like an unheated greenhouse. We need architecture that enables all people in cities to live sustainably and socially in the time of climate change.