The curry tree or curry leaf tree, scientifically known as Murraya koenigii, belongs to the Rutaceae family, closely related to lemons and oranges. Native to Asia, this subtropical tree is renowned for its culinary and medicinal benefits. To grow a curry leaf plant successfully, several basic requirements must be met. For instance, in the spring, one should cut a three to six-inch piece of stem with at least three sets of leaves from a mature, healthy plant.
When it comes to caring for the plant, start pruning with a sharp pruner by removing old leaves. Make a clean diagonal cut of at least one-third of the plant from the top to enhance its strength and growth. The plant, in its various forms – regular, dwarf, and gamthi – offers different growth patterns and leaf structures. Each variety requires specific care, with the regular variety growing up to 15 feet high, the dwarf sporting giant leaves, and the gamthi characterized by its small, fragrant, and thick leaves.
Curry leaves, rich in protective substances like alkaloids, glycosides, and phenolics, are used in various dishes for flavor enhancement. They are also known for their health benefits, aiding in the treatment of ailments like dysentery, diarrhea, diabetes, morning sickness, and nausea. The process of growing curry plants involves challenges, especially in germination, which can take between six to eight weeks. It’s important to note that these plants are frost tender and best grown outdoors in areas free from freezes.
Curry leaves are distinct from curry powder, the latter being a pre-made spice mix containing Indian spices like coriander, turmeric, cumin, and cayenne. This spice blend is different from the fresh herb obtained from the curry leaf plant. For the best flavor, it’s recommended to sauté the leaves in oil, such as ghee, vegetable oil, or coconut oil. Finally, the curry plant also makes a unique addition to edible flower and herb gardens, offering both aesthetic and culinary benefits.
