Curry Leaf Plant Murray's Koenigii

Curry Leaf Plant or Murraya Koenigii is a tropical to sub-tropical tree and is native to India. Curry leaves are used in many Indian and Southeast Asian dishes. They’re aromatic with a mild spicy taste.

7” plants should be transplanted to a bigger pot in time. 16-20” plants can be planted into desired ground location but should have some shade. Long frost will kill the plant. If temperature is above 40 degrees, bigger plants (3+ feet) should be fine. Younger plants should be covered and protected from frost. Soil should be well draining.

Here are four ways to use curry leaves in cooking.

Sauté in ghee. Sauté and soften the curry leaves in ghee (clarified butter). ...

Make tadka. The most popular way to use curry leaves is to make “tadka”—an aromatic base used throughout Indian cuisine. ...

Dry them. ...

Flavor oil with curry leaves.