curry leaf plant (murraya koenigii)

if you walk the dairy farm (bicycle) trail, you will come across quite a number of these curry leaf plants growing on both sides of the bicycle track. it is also common enough for them to be found in most nature parks and forest reserves.

the curry leaf plant/tree comes in three different varieties. the regular one grows very tall and is the fastest growing plant amongst three varieties. the leaves look like the ones you buy at the grocery store. the dwarf variety does not grow as tall but the branches spread. its light green leaves are the same size as the regular variety but it has an aroma of its own. gamthi variety is the most fragrant, with very thick leaf structure but it is the slowest of all the curry trees.

they all have one thing in common. they like full sun or partial shade, very well drained soil which should be on the dry side and they need fertilizer during the warmer months. used in cooking, there is nothing like picking the fresh aromatic curry leaves, just the right amount when you need them.

a number of small, shiny, pointed leaflets grow closely along a central stem, and it is customary to toss the whole stem in. a word of warning. when added to hot oil, fresh curry leaves cause much hissing and spattering, so stand back. dried curry leaves are more sedate, not causing the oil to erupt, but be ready with the next addition to the pan, as they burn easily