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.
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
Plant in full sun.
Protect from strong winds.
Tropical to sub-tropical climate. Can be grown in a container so plant can be moved in away from frosts.
Grow in a rich moist, well drained soil. In between watering let the soil dry out.
Mulch to suppress weeds and conserve moisture.
One application in spring with an all purpose fertiliser.
Prune once a year in early spring in order to keep your plant healthy and producing large amounts of leaves.
Protect young plants from slugs and snails.
Protect from frost and strong winds.