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 |