Curry Leaf
Curry Leaf is a small tropical to sub-tropical shrub. Plant near the kitchen for easy access and to enjoy the attractive dark shiny green pinnate leaves and fragrant white flowers appearing throughout the year. Also great for a container (especially in cold environments, as this allows the pot to be moved out of the frost). The flowers are followed by bluish/black fruits that contain 1-2 seeds. The fruits are edible, but the seeds are not.
Fresh, pungent aromatic leaves are used in Asian cooking, including curries and soups. The leaves can be dried for use later, but the flavour is inferior. A culinary must for all curry dishes. Use old and new leaves to get a balance of flavour.
Curry leaf prefers a full sun position protected from strong winds. They thrive in rich, moist, well-drained soil. In between watering, let the soil dry out. Mulch to suppress weeds and conserve moisture. Prune in mid-late spring to keep the plant healthy and producing large amounts of leaves.
Curry Leaf is a small tropical to sub-tropical shrub. Plant near the kitchen for easy access and to enjoy the attractive dark shiny green pinnate leaves and fragrant white flowers appearing throughout the year. Also great for a container (especially in cold environments, as this allows the pot to be moved out of the frost). The flowers are followed by bluish/black fruits that contain 1-2 seeds. The fruits are edible, but the seeds are not.
Fresh, pungent aromatic leaves are used in Asian cooking, including curries and soups. The leaves can be dried for use later, but the flavour is inferior. A culinary must for all curry dishes. Use old and new leaves to get a balance of flavour.
Curry leaf prefers a full sun position protected from strong winds. They thrive in rich, moist, well-drained soil. In between watering, let the soil dry out. Mulch to suppress weeds and conserve moisture. Prune in mid-late spring to keep the plant healthy and producing large amounts of leaves.
Curry Leaf is a small tropical to sub-tropical shrub. Plant near the kitchen for easy access and to enjoy the attractive dark shiny green pinnate leaves and fragrant white flowers appearing throughout the year. Also great for a container (especially in cold environments, as this allows the pot to be moved out of the frost). The flowers are followed by bluish/black fruits that contain 1-2 seeds. The fruits are edible, but the seeds are not.
Fresh, pungent aromatic leaves are used in Asian cooking, including curries and soups. The leaves can be dried for use later, but the flavour is inferior. A culinary must for all curry dishes. Use old and new leaves to get a balance of flavour.
Curry leaf prefers a full sun position protected from strong winds. They thrive in rich, moist, well-drained soil. In between watering, let the soil dry out. Mulch to suppress weeds and conserve moisture. Prune in mid-late spring to keep the plant healthy and producing large amounts of leaves.