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Curry Leaf

Murraya koeniggii
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Curry Leaf is a small tropical to sub-tropical shrub, native to India and Sri Lanka. Belongs to the same family as citrus. Possibly the most commonly used herb across Asia. Attractive dark green pinnate leaves. Fragrant white flowers appear irregularly throughout the year followed by bluish/black fruits that contain 1-2 seeds. The fruits are edible but the seeds are not.

Landscape Value

Plant close to the kitchen for easy use and to enjoy the attractive fragrant foliage. A culinary must for all curry dishes.

How to Eat

The fresh pungent aromatic leaves are used in Asian cooking including curries and soups. The leaves can be dried for using later but the flavour is inferior.

Generic Fruiting Time

J F M A M J J A S O N D

Growing

Sun

Plant in full sun.

Wind

Protect from strong winds.

Climate

Tropical to sub-tropical climate. Can be grown in a container so plant can be moved in away from frosts.

Soil

Grow in a rich moist, well drained soil. In between watering let the soil dry out.

Fertiliser

One application in spring with an all purpose fertiliser.

Pruning

Prune once a year in early spring in order to keep your plant healthy and producing large amounts of leaves.

Pests

Protect young plants from slugs and snails.

Hardiness

Protect from frost and strong winds.

Special Conditions

 


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