Curry Leaf - (WL)
These instructions are sent with the plant gift
The Curry Leaf Tree (Murraya koenigii) also known as the Sweet Neem tree produces pungent leaves which add that authentic curry taste in Indian and Sri Lankan dishes. Not to be confused with the herbaceous "curry plant" (Helichrysum Italicum) that smells but doesn"t taste of Curry. This true curry leaf can be used like bay leaves whole in cooking to add a pungent savoury flavour.
Native to warmer countries they do need to be protected from frost, particularly when young, so a bright windowsill is best in winter and a bright windowsill or sheltered patio in summer.
These young plants have recently been repotted and will be quite happy in there existing pots until at least next Summer. Over winter be careful not to over water, watering only a small amount when the top of the soil dries out completely. In the spring and summer as they start to put on new growth you will need to water more often and you might want to add a general purpose feed to the water every few waterings to encourage growth.
Once your plant has grown on a little you can start harvesting the leaves for cooking. Fresh leaves have by far the best flavour but you can also freeze or dry the leaves for future use.
Eventually these young plants can grow into attractive small trees and will produce white flowers followed by decorative black berries.
Scientific Name:Murraya Koeniggi
Also known as Sweet Neemh tree this is the true curry leaf tree
Small white flowers followed by black berries
Berries are toxic but valuable for seed when fresh
Originating in asia and southern india the curry leaf tree has been dried and used in slow cooked dishes for centuries.