The influence of storing slaked lime under water for extended periods of time (i.e., aging) on Ca(OH)(2) crystal morphology, texture, and carbonation evolution of various lime mortars has been studied by the combined use of X-ray diffractometry, phenolphthalein tests, porosity measurements, electron microscopy, and ultrasonic wave propagation analyses. Mortars prepared using traditional aged lime putties (up to 14 years storage under water) show rapid, extensive carbonation, resulting in: porosity reduction and ultrasonic speed increase. The aged hydrated lime mortar carbonation reaction (i.e., Ca(OH)(2) + CO2 = CaCO3 + H2O) follows a complex diffusive path, resulting in periodic calcite precipitation as Liesegang rings. In this case, binder:aggregate ratios >1:4 result in crack development. Nonaged commercial hydrated lime mortars show slower carbonation and need a higher binder:aggregate ratio (1:3). The carbonation of nonaged lime mortars follows a normal diffusion-limited continuous path progressing from the mortar sample surface toward the core. Differences between aged and nonaged lime mortar carbonation evolution are explained considering Ca(OH)(2) crystal shape changes (from prisms to platelike crystals) and size reduction that occurs on aging of lime putty. Implications of these results on historic building conservation using traditional lime mortars are discussed.