Picked these up today, really strong scent, could smell them before seeing them lol 
Will be interesting to experiment with food.
Will be interesting to experiment with food.
Curry Plant
- Thread starter dragonsfire
- Start date
I have one and they bloom yellow. Those are "ornamentals" not really for consumption. I've heard of people using them but real curry is from several different plants. The plant smells great though. I just found this article online.
Related to the very popular dried Strawflower, Curry Plant proves once again that the useful plants in a genus don't usually inherit the beauty genes. It seems illustrators, and even some purveyors of Curry Plant oil, tend to confuse this Helichrysum with the Strawflower. We have found numerous photos of Strawflowers used to represent Curry Plant. Even in the Illustrated Encyclopedia of Essential Oils, (a great book for describing oils and their benefits), there is a photo of the right leaves but a drawing of the wrong flower. They even confuse the common names of Immortelle and Everlasting with Curry Plant. These names apply to the beautiful Strawflower but certainly don't describe the wispy H. italicum.
Another common misconception is that Curry Plant is the tropical tree Murraya koenigii whose leaves are used in curries. This small tree is extremely rare in this country and for us has not performed well even in a greenhouse situation.
Helichrysum oil has recently been reinvestigated as a medicinal herb. It is reputed to be good for bruises and varicose veins. But, you will probably have to make your own oil or infusion. There is very little oil commercially available which tends to make it a bit pricey. The Home Herbal is a great source for how to make almost any kind of medicinal preparation from your own herbs.
With Curry Plant the million dollar question is, "What does it taste like?" Why do you think we gave you the medicinal value first? While not very tasty, Curry Plant smells strongly like Curry spices. But, Curry Plant is not where Curry Seasoning comes from. Curry is actually a blend of many different herbs. The herbs used in real Curry vary from region to region. When Curry Plant is mentioned with food, it is always used sparingly, a few leaves in a mayonnaise or a sprig tucked in a cavity of a chicken. The flavor is not Curry but is strong. It is also difficult to describe. However, trimming Curry Plant in the garden will leave you pleasantly reeking like an Indian restaurant the rest of the day. The Great Curries of India is valuable book for learning to cook with Curries.
The taste of the small flowers has been likened to blue cheese. They are extremely potent so we use only a very small amount. Curry Plant makes a good flower to add to our Edible Flower Herb Garden Six Pack.
Related to the very popular dried Strawflower, Curry Plant proves once again that the useful plants in a genus don't usually inherit the beauty genes. It seems illustrators, and even some purveyors of Curry Plant oil, tend to confuse this Helichrysum with the Strawflower. We have found numerous photos of Strawflowers used to represent Curry Plant. Even in the Illustrated Encyclopedia of Essential Oils, (a great book for describing oils and their benefits), there is a photo of the right leaves but a drawing of the wrong flower. They even confuse the common names of Immortelle and Everlasting with Curry Plant. These names apply to the beautiful Strawflower but certainly don't describe the wispy H. italicum.
Another common misconception is that Curry Plant is the tropical tree Murraya koenigii whose leaves are used in curries. This small tree is extremely rare in this country and for us has not performed well even in a greenhouse situation.
Helichrysum oil has recently been reinvestigated as a medicinal herb. It is reputed to be good for bruises and varicose veins. But, you will probably have to make your own oil or infusion. There is very little oil commercially available which tends to make it a bit pricey. The Home Herbal is a great source for how to make almost any kind of medicinal preparation from your own herbs.
With Curry Plant the million dollar question is, "What does it taste like?" Why do you think we gave you the medicinal value first? While not very tasty, Curry Plant smells strongly like Curry spices. But, Curry Plant is not where Curry Seasoning comes from. Curry is actually a blend of many different herbs. The herbs used in real Curry vary from region to region. When Curry Plant is mentioned with food, it is always used sparingly, a few leaves in a mayonnaise or a sprig tucked in a cavity of a chicken. The flavor is not Curry but is strong. It is also difficult to describe. However, trimming Curry Plant in the garden will leave you pleasantly reeking like an Indian restaurant the rest of the day. The Great Curries of India is valuable book for learning to cook with Curries.
The taste of the small flowers has been likened to blue cheese. They are extremely potent so we use only a very small amount. Curry Plant makes a good flower to add to our Edible Flower Herb Garden Six Pack.
Curry Plant also makes a great addition to our Zone 8 Fragrant Herb Garden.
Thanks!
yup I noticed earlier looking at pics that this is not the edible one
trying to track down seeds since cant find a plant unfortunately. The Helichrysum oil I recall using in the 90's when I was using allot of essential oils.
yup I noticed earlier looking at pics that this is not the edible one
trying to track down seeds since cant find a plant unfortunately. The Helichrysum oil I recall using in the 90's when I was using allot of essential oils.Curry leaf tree is the one used in India. I cant grow them here but its cheap at the Indian markets.
Don't have any near me and shipping is ridiculous
Might be on interest;
https://mavcure.com/curry-leaves-uses-health-benefits/
Got some leaves from grocery store yesterday, will make a paste from them that way its preserved.
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Karapincha (curry) leaves from about 20 - 30 sprigs
Oil olive
1 tsp Salt
Juice from one lime
Place the washed and cleaned Karapincha leaves in a blender, add about half cup of oil, salt and the lime juice.
Begin to blend. Add more oil as necessary to keep the mixture as a thick slurry. Do not add too much oil as the final product could become too thin. Transfer the paste to a jar. This can be kept in a refrigerated for a few months without going bad.
The procedure is similar to the making of pesto; an Italian preparation. This paste can be used in curries instead of fresh karapincha leaves in areas/countries where karapincha is hard to find.
Also this can be used in a way similar to mint sambol. This preparation is better than dried karapincha leaves. The unique aroma of karapincha comes from the oils in the leaves. During drying the leaves loose most of its oil and become less aromatic. This procedure preserves the oil in the paste.
-----------------------
https://mavcure.com/curry-leaves-uses-health-benefits/
Got some leaves from grocery store yesterday, will make a paste from them that way its preserved.
--------------------
Karapincha (curry) leaves from about 20 - 30 sprigs
Oil olive
1 tsp Salt
Juice from one lime
Place the washed and cleaned Karapincha leaves in a blender, add about half cup of oil, salt and the lime juice.
Begin to blend. Add more oil as necessary to keep the mixture as a thick slurry. Do not add too much oil as the final product could become too thin. Transfer the paste to a jar. This can be kept in a refrigerated for a few months without going bad.
The procedure is similar to the making of pesto; an Italian preparation. This paste can be used in curries instead of fresh karapincha leaves in areas/countries where karapincha is hard to find.
Also this can be used in a way similar to mint sambol. This preparation is better than dried karapincha leaves. The unique aroma of karapincha comes from the oils in the leaves. During drying the leaves loose most of its oil and become less aromatic. This procedure preserves the oil in the paste.
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You can also dry them and add to your masala/curry powders. Most of the commercially available curry powders have no curry leafs or fenugreek leaves (methi).
Make some sambar while you still have fresh curry leaves!!!! You probably have all the other spices.
Make some sambar while you still have fresh curry leaves!!!! You probably have all the other spices.
yup, have all that dried leaf I bought too, Very little taste unless its unlocked when frying them.
they are pretty easy to grow from seed, but the seeds have to be fresh. if they dry out they dont germinate.
Easiest way to get fresh seeds is from someone with a tree, but I dont know how well they fruit indoors. I got mine from a friend in san diego. They grow well outdoors there. send up lots of suckers that can be removed and planted too.
Easiest way to get fresh seeds is from someone with a tree, but I dont know how well they fruit indoors. I got mine from a friend in san diego. They grow well outdoors there. send up lots of suckers that can be removed and planted too.
Their are no seeds in the pack, I looked, hoping those branches will take.
Made Curry Leaf "Paste" this morning, added a bit too much Olive oil, it will harden in the fridge so it will be solid, added one clove of garlic and pink salt too.
Made Curry Leaf "Paste" this morning, added a bit too much Olive oil, it will harden in the fridge so it will be solid, added one clove of garlic and pink salt too.
Well if the branches take then I know the seeds will be very valuable. Havent come across any supplier in Canada.