I'm new to Thai cooking. Several recipes I looked at call for cutting Kaffir lime leaves small, or for torn leaves, instead of whole leaves. I assumed that they would be added whole to curries and then removed before eating (sort of like bay leaves).
However, since several recipes call to cut them small, I am wondering if people typically eat them. The ones I've been using don't seem too appetizing - they're quite tough. Maybe I shouldn't be freezing them?