The curry tree is evergreen, but can be deciduous in cold areas. It has a leaf which is small, shiny, and a neat mint-leaf shape, with a pungent, spicy fragrance. The clusters of tiny white flowers, which appear in summer, produce small, blue-black, edible fruits.
History and mythology
The curry tree is native to Sri Lanka and India, and is now found growing throughout tropical countries. In Malaysia it is called “daun kari pla,” in India it is known as “kitha neem,” and in Thailand, “bai kari.”
Cultivation
Cuttings and seed are very slow to grow, so it is more satisfactory to propagate from suckers or runners which spread from the parent root base, and will do well in a large container in a sunny position. A well-drained, moist soil rich in organic matter will ensure a healthy tree: planting in a raised bed for maximum drainage is advised by specialist nursery growers. The tree can be pruned in spring. Although it is a tropical plant, the curry tree will survive in temperate climates if well protected from frost.
Harvesting and processing
Unlike most herbs, which are more pungent when dried, dry curry leaves have less flavor, and are a poor substitute for the fresh leaves. If drying the leaves, however, strip them from the main stem and spread out in an airy, warm place, or dry in a microwave oven. Store in airtight containers.
Various uses
Culinary
Fresh curry leaves are used in Asia in a similar ways to bay leaves in Western cooking. Frequently sold dried, the whole leaves can be added to curries and soups, or they can be ground and included in curry pastes. A curry flavor is also obtained by adding leaves of the curry plant {Helichrysum italicmn syn H. angustifolium) sparingly to dishes.
