Curry Leaf

A genus of four species of evergreen trees and shrubs, occuring in tropical Asia, pacific Islands, and tropical and subtropical Australia. The jasmine orange or orange jessamine, Murraya paniculata, is popular as a houseplant for its aromatic foliage, fragrant white flowers, and edible red berries; the leaves are added to curries, and the flowers are used to scent tea. The fresh leaves of M. koenigii are an indispensable ingredient of curries in S India and Sri Lanka, where it is sold fresh in food stores and markets. Murraya is closely related to Citrus (See Lemon); lemon trees (C. limon) can be grafted onto the rootstock of M. koenigii. The genus was named after a Johann Andreas Murray (1740-1791), a pupil of Linnaeus, and a professor of botany and medicine at Göttingen, Sweden.

Small evergreen tree with dark gray bark, and pinnate leaves, 15-25cm (6-10in) long, which have a strong curry aroma when bruised. Clusters of small, fragrant, white flowers are produced in summer, followed by edible, spherical, black berries, to 1cm (3/8in) across.


Common Name:
Curry Leaf
Botanical Name:
Murraya koenigii
Genus:
Murraya
Family:
Rutaceae
Native Location:
India, Pakistan, Sri Lanka, and the Andaman Islands.
Cultivation:
Moist, rish, well-drained soil in sun or partial shade. Remove excess growth in late winter.
Propagation:
By seed sown in spring; by semi-ripe cuttings in summer.
Harvest:
Leaves are picked all year round, and used fresh for juice, infusions, and poultices; also dried and ground for flavoring. Bark and roots are collected as required, and used fresh or dried in decoctions. Oil is extracted from ripe seeds.
Height:
6m (20ft)
Width:
3-5m (10-15ft)
Hardiness:
Z10
Parts Used:
Leaves, bark, root, fruits, oil.
Properties:
A warming, strongly aromatic herb that improves appetite and digestion.
Medicinal Uses:
Internally for digestive problems (leaves, roots, bark), constipation, colic, diarrhea (leaves).
Culinary Uses:
Dried, ground leaves are the basis for curry powder; fresh or dried leaves, fried in ghee or oil, are the basis for curries; also used in chutneys and marinades. Peppery fruits are used for seasoning.
Bibliography:
Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited Pp 283-284