Curry Leaf Plants

Description

• Curry leaf (Murraya koenigii) is a subtropical to tropical broadleaf evergreen shrub or tree native to Asia. The plant grows up to 15 feet tall as a shrub with thin aromatic green leaves that are made of up to 21 tiny 1- to 2-inch-long leaflets. Insects and diseases are not generally an issue for these plants.

Flowers and Fruit

• White cone-shaped flowers bloom seasonally along the stems. The flowers grow in clusters and have a light scent. After the flowers bloom, 30 to 80 fruits per flower cluster appear. When the curry plant fruit ripens, it turns black in color; it is edible and nutritious, containing the minerals potassium, magnesium and iron, along with protein and calcium. The fruit contains one seed each, which is not edible.

Growth Requirements

• Curry leaf plants grow well in outdoor gardens as small shrubs or as individual plants in flowerpots during the warmer summer months. They flourish in containers as house plants. They are hardy to the USDA plant hardiness Zones 10 to 12 and should be wintered indoors in climates that are more moderate. Grow these plants in damp soil mixed with sand, clay and silt to help with drainage and place the containers where the plants receive full sun to partial shade. Trim the plants regularly to keep a continual supply of fresh leaves.

Uses

• Curry leaves enhance many Indian dishes with their earthy taste and aroma that wafts from them when handled. The consistency of the leaves makes them suitable for soups, meat dishes and fish recipes, to name a few. Curry leaf plants contain antibacterial and antifungal properties in the leaves, berries and bark that can help with stomach problems, including vomiting.