I love lime leaves. In fact, I bought a lime tree so that I can have them all the time without making a grocery run. The leaves look like this:
I have some very nice recipes that call for them but even my French/Cambodian cookbook with the amazing illustrated ingredient encyclopedia does not clear up one thing:
Is that three leaves or six?
I'm in the middle of making a paste right now that calls for five "lime leaves" and so, according to my usual habit, I'm going to go and pluck 5 leaves off the tree... Which means, I'll have 10 leaf segments. Or will I have 10 leaves?
The taste is so nice that I've never had the feeling I was doubling the amount called for. Still, I'm curious—is there some widespread agreement, or even better, an authoritative source regarding what is "1 leaf?"
Note: It has come to my attention that one of the common names for the lime leaves common to Southeast Asian cuisine carries a strongly offensive connotation. For more information, I recommend reading this article on The Plate blog from National Geographic, which provides links to several other worthy articles on the subject. I have removed or replaced this terminology from the question and would recommend that users choose to do the same in their comments and answers.