Curry Leaf |
Murraya koenigii |
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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 |
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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