PICTURE: ISTOCK/ CURRY LEAVES
The curry tree is an aromatic evergreen, it is scientifically known as Bergera koenigii—this tropical tree which is native to India and Sri Lanka.
Curry leaves and spice are the main ingredients in Indian cuisine, the taste is similar to cumin, and menthol herbs.
Curry leaves and spices are popular and may be available at grocery stores and spice shops, but picking your own leaves from your kitchen garden is more pleasurable.
How to plant curry leaves
Curry leaf plants are low maintenance, they can be grown indoors or outdoors, all you need to start are some seeds, a potting mix, and a small pot.
As your plant grows taller, you’ll be able to harvest the leaves to use in your own dishes. It grows best in well-drained soil that does not dry out, in areas with full sun or partial shade, preferably away from the wind. Growth is more robust when temperatures are at least 18 °C.
Curry leaves can be planted directly into the soil or in a pot and grown indoors. They can be planted as seedlings or seeds. Seeds are best sown in early spring. This Mediterranean tree is a divine aesthetic addition to any kitchen and a fresh aromatic addition to homemade curries and stews.
How to store curry leaves
- Dry curry leaves
- Prune, pinch, or cut a stalk off the curry tree.
- Remove leaves from the stalk.
- Thoroughly wash the leaves in a bowl.
- Place leaves on a tray layered with a clean sheet of paper.
- Place the tray in a sunny spot for 2-3 days.
- Store curry leaves in a spice grinder.
How to use curry leaves
Curry leaves may be used fresh or as a spice powder in small amounts. They enhance a full range of dishes with flavour and aroma. These versatile leaves are a simple addition to your meals that brings out the authentic taste of South Asian cuisine.
Whether you grow your own tree or source them from a store, these leaves bring a unique aromatic quality that complements a wide range of recipes.
By using them creatively, you can transform everyday meals into culinary delights that showcase the depth and richness of their flavour profile.
Compiled by: Thimna Matika
First published by Garden & Home
Also see: GARDENA: Post-holiday garden maintenance
