Aromatic, low-maintenance and full of flavour, the curry leaf plant is a beautiful addition to both your kitchen garden and your favourite recipes. Whether you love a good homemade curry or want to add more depth to everyday dishes, growing your own Bergera koenigii (also known as the curry tree) is easier than you might think.
Native to India and Sri Lanka, this small evergreen tree is best known for its glossy, fragrant leaves that are widely used in South Asian cuisine. While you can find curry leaves in some grocery stores or spice shops, nothing beats picking them fresh from your own plant.
Growing your own curry leaf plant
The curry tree thrives in warm weather and well-drained soil. It prefers full sun or partial shade and should be placed in a sheltered spot, away from strong winds. For indoor growers, a sunny windowsill will do the trick. If you’re starting from seed, early spring is the best time to plant.
You’ll need a small pot, a good potting mix, and some seeds or seedlings. As the plant matures, it will develop long stems filled with lush green leaves. These can be harvested and used throughout the year, particularly when temperatures remain above 18°C.
Not only is the plant easy to care for, but it also adds a fresh, citrusy aroma to your kitchen and garden.
How to store curry leaves
Once harvested, curry leaves can be used fresh or dried for later use. Here’s how to dry them at home:
- Snip a stalk or two from the plant
- Gently remove the leaves and rinse them in cool water
- Lay them on a tray lined with clean paper
- Leave the tray in a warm, sunny spot for two to three days
- Once dry, store the leaves in a sealed container or grind them into a spice powder
Properly dried, they can last for several months without losing their flavour.
Cooking with curry leaves
Curry leaves are often lightly fried in oil at the start of cooking to release their aroma and infuse the dish with flavour. They’re a common addition to curries, dals, rice dishes and soups, and they work just as well in stir-fries or even homemade bread.
Their taste is slightly nutty, citrusy and aromatic, with notes similar to cumin or lemongrass. Just a few leaves can transform a simple dish into something truly special.
A flavour worth growing
From garden to plate, curry leaves offer both visual appeal and culinary versatility. Whether you’re growing your own or buying them in bunches, they bring a unique character to your cooking that’s worth exploring.
And once you’ve cooked with them fresh, it’s hard to go back.
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Featured Image: Pexels
A version of this article was first written by Thimna Matika for Garden&Home.
