Curry isn't just one herb, it is a complex seasoning that varies from region to region and even from family to family throughout Southeast Asia. Curry seasonings can even be vastly different depending on the season. During summer months, the seasoning is mixed with spices that cool the body and in winter, a different blend helps keep the body warm.
So what are the plants commonly called 'Curry Plants'? Are they even used in Curries?
Curry Leaf Tree or Sweet Neem (Murraya koenigi)
The Murraya koenigi leaves are the primary seasoning in the South Indian dosa, a crispy, thin, rolled pancake-like bread but it is also used in pickles, egg dishes, chutneys and many other Asian and Indian dishes and is known as “sweet neem” in India.
Curry Leaf Tree or Sweet Neem (Murraya koenigi)
Murraya koenigi is native to India and Sri Lanka. The leaf is the only part of the tree used in cooking and the raw, fresh curry leaf won’t really remind you of curry, but once the leaves are roasted in oil, the aroma and flavour can change remarkably, and the flavour is pleasant and delicious.
Even if you don't cook the Murraya koenigi is still a highly prized plant as its purely ornamental small, white flowers are highly fragrant.
It is a beautiful evergreen small tree that can be grown throughout Australia. Trees can grow up to 4m tall, in the warmer weather but it is advisable to prune back to a desired height of 1.5-2m. Pruning also encourages new growth and hence new leaves for harvesting throughout the year.
It requires full sun or semi shade position protected from heavy frosts. Ideal on warm northern side of buildings in cold climates.
The Curry Leaf tree requires reasonable drainage and regular fertilising. I use Organic Link every three months and Triple Boost regularly.
Curry Plant (Helichrysum italicum )
Curry Plant (Helichrysum italicum )
Although called the "curry plant" and smelling like the commercial curry powders, Helichrysum italicum has nothing whatsoever to do with this mixture of spices, nor with the actual curry tree (Murraya koenigii), and is not used as masala for curry dishes.
Helichrysum italicum grows naturally on dry, rocky or sandy ground around the Mediterranean. When growing at home try to make sure your plant is in free draining soil and full sun.
The leaves are grey with clusters of yellow flowers in Summer. These flowers are commonly used in dried flower arrangements.
The shrub can reach about 60 cm in height and can grow in pots or a garden bed. Like all herbs a good tip prune keeps the shrub looking neat and tidy. I usually fertilise at the turn of the season with Organic Link and Triple Boost regularly.
In the Mediterranean the young shoots and leaves of the Helichrysum italicum are used to flavour meat, fish or vegetable dishes. These shoots are then removed before serving. Many people don't like the actual taste of the plant as it has a resinous, somewhat bitter taste reminiscent of sage.
Do you have a Curry Plant or Tree?