Murraya Koenigii (Curry Leaf) 10L

• Perennial
• Tropical/subtropical tree up to 2.5m high.
• It has a dark green to brownish main stem with numerous dots on it and has long slender leaflets that are dark green on top with a paler underside - they are popularly called Curry leaves or Sweet Neem leaves.
• The Curry Leaf bears small, white sweetly scented flowers in late spring to early summer followed by small edible berries.
• The fully ripe fruits are black with a shining surface.
• The Curry Leaf is frost tender and grows well in sun or partial shade.
• It must be fertilized weekly during the growing season, kept watered during summer and watered sparingly in winter.
• Curry Leaf is quite ornamental and can be grown in a pot and does not need re-potting very often.

Culinary Uses

• The nutritious pulp around the seed (fruit) is sweet and is eaten fresh.
• Curry Leaves are used as an important food flavoring in Indian and Asian cuisine, much like bay leaves, and especially in curries with fish or coconut milk.
• A classic way to use curry leaves is by frying mustard seeds/ chopped onion and then adding several curry leaves for just a few seconds, before stirring them into the main dish.
• If the leaves are added whole, they should be removed before the dish is served.
• Alternatively, the leaves can be finely chopped or minced before they are used in curries, added to marinades/ omelet's - or to any other dish to add spice.