Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:9861264 - Herb and Spice Companion_001-145.indd 98 3/7/15 5:11 pm
(Text)HERB & SPICE COMPANION- 98 –
CURRY LEAF
Murraya koenigii
Other common name: kadi pattaFlavors: pungent, warm, lemony,
slightly bitterNot to be confused with curry pow-
der (see page 251) or the curry plant
(Helichrysum italicum), which is not for
cooking, curry leaf belongs to the same
family as citrus. The tree bears small
branches with shiny leaflets growing
up both sides in pairs, in a pinnate, or
feather-like, arrangement.
Curry leaves look a bit like bay leaves
and are used similarly in cooking—to
imbue aromatics in long-cooked dishes
before being removed. However, curry
leaves are also edible.In the Garden
The curry leaf tree is native to tropical climates, so it should be grown indoors in a
container if these conditions can’t be met outside. Room temperature should be at
least 65° F. Start a curry leaf tree in a small container with drainage holes, and increase
the container size gradually over the years as it grows; a pot that fits is crucial to main-
taining moisture and nutrients around the roots.
Size: 13 to 20 feet tall
Container: Depends on tree size. Start small and increase the size gradually every
year or two; a mature tree, at around ten years old, might need a 30-gallon container.
Light: Full sun
Soil: Well drained potting mix
Plant: Young plants, leaves, or fresh seeds. Plants and leaves are preferred over seeds
to avoid problems with erratic germination.HEALTH BENEFITS
Curry leaves are prized in Ayurvedic
medicine for a variety of conditions,
including digestion trouble such
as diarrhea, constipation, and
loss of appetite, as well as skin
inflammation, hair loss, and graying.
Research has suggested that curry
leaves may help lower cholesterol and
regulate some cases of diabetes.Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:9861264 - Herb and Spice Companion_001-145.indd 98 3/7/15 5:12 pm