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Murraya koenigii aka Curry Leaf plant

I love to grow rare/unusual plants weather permitting or can be winterized indoor  without much insult.
Sooo, this is my newest  acquisition seed form...germinated in 3 days,curry in a hurry.Most important
about growing this from seeds...fresh seeds only..as in < a week old..otherwise,buy a plant.
One of the seeds split so 2 for 1.These  are  2 weeks from seed ..so far so good.
FYI: Deep green and glossy, fresh curry leaves have a faint lemony aroma and a complex flavor.While sometimes used in curries, curry leaves are unrelated to and only rarely found in curry powder—and they are definitely not a curry powder substitute.Has many health benefits.Can be used in stews/soup etc...similar uses as bay leaf.

Thanks Saiias for sharing photos of your Murraya k  plants..will of course keep the inside them inside  @ wintertime ...my wee seedlings have some ways to go..err grow.
Excellent plant. I got a small plant that came up at the base of a plant about 10 feet tall growing outdoors in Miami. Ive kept it alive for more than 10 years here in SC. Outdoors in summer, bring it in over winter. Usually loses most leaves in late winter but bounces back once its outside.

One way we use it is to flavor rice that goes with an Indian meal.
wiriwiri said:
Thanks Saiias for sharing photos of your Murraya k  plants..will of course keep the inside them inside  @ wintertime ...my wee seedlings have some ways to go..err grow.
My plant is a 3 year old and is about 3.5 ft in height. The smaller one is about 2 years old and is 2 ft in height.

I move the plants indoors during winter and put it under grow light. The plant will survive without grow lights if you put in near a south facing window but you will loose all the leaves. I live in zone 7b.

You can see the extra plants that grow at the roots of established plant. I seperate them when thay are about half feet tall and repot them. I remove most of the leaves when I repot them.


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Indispensable ingredient for a lot of Indian dishes I make. I always have at least one plant around, and they are pretty easy to overwinter in a window. Glad to see other people enjoying, I LOVE the fragrance, so unique!
A bit late to the party but here's mine:

I tried to rescue some young ones to spread around but got lazy and they're pretty much dead now. In fact the whole plant doesn't survive the winter - a good freeze and all the leaves brown and drop. But everything grows back the following year - usually up to about 4ft high.
I take off about 1/3 of the leaves in summer and put them in ziploc bags and freeze them for the winter & spring. During the rest of the year we just cut off what we need. This year I didn't freeze any as we still have plenty from last year. However my mum did come and take a huge lot with her.
Bet you didn't know that the Curry Leaf Plant is a member of the Citrus Family!
The leaves does look like the leaves of the Neem Tree & also sometimes called sweet neem, though M. koenigii is in a different family to neem, Azadirachta indica, which is in the related family Meliaceae.
So what's good for citrus plants?.well..I bought a few bags as below & it worked great ...no ill-effects noted.
For  SPRING fertilizer...acid like those used for Azalea Plants...& of course mix in some coffee grounds,
remember LESS IS MORE...so don't go on a fertilizer spree..your plant will thank you..& respond in kind.
Adjust pot size in Spring & don't mess with the roots they don't like & may react accordingly..be kind/be gentle.

The curry leaf is a member of the Rutaceae family also known as the citrus family. The leaf does not taste like curry but gets its name from the fact that it is used in creating curry dishes, and the leaf is used in the creation of curry powders. The scent is a delightful citrus scent somewhat like that of lemongrass, tangerine or anise, and a pungent flavor.


The trees are native to India and Sri Lanka.


Since these trees mainly grow in tropical areas free of frost their history has mainly been confined to the foot hills of the Himalayas and in Southern India as well as Sri Lanka.


The fresh frozen leaves are best for purchase in Indian groceries and although the dried variety can be found, their potency is reduced. Fresh leaves should be stored in a plastic bag, and can be stored in the freezer for up to two months.

The leaves should remain on the branches until needed and can be stored for up to two weeks this way.


These leaves are used to flavor Madras style curries and other Indian curries. The leaves are also used to flavor marinades for seafood and to make pickles. They are also great for flavoring samosas.
Nice plant & does well indoors...grow it if you can find one, ;)
Many Indian grocery stores carry them especially as the weather is warming up..so check  or ask them they are
a good source of information for all things INDIAN  naturally. :shh: