Description, History & Interesting Facts:

The curry leaf tree (Murraya koenigii) is a tropical and sub-tropical tree native to India & Sri Lanka. It belongs to the Rue family (Rutaceae), which includes rue, citrus, and satinwood.

The documented history of curry leaves dates back to the early 1st to 4th century AD, and in Tamil and Kannada literature it was listed as ‘kari’ and its uses were described as a flavouring agent for vegetables. The name curry actually originated from the Tamil word “Kari” which means ‘spiced sauce’.

The genus name “Murraya” commemorates Swedish physician and botanist Johann Andreas Murray who died in 1791, and the species name "koenigii" commemorates the botanist Johann König.

In its tropical native habitat the curry leaf is a lovely small tree, growing anything from 4 to 9m tall, with a trunk 40 to 80cm in diameter, and a spread of about 1.2 to 3.6m. The aromatic leaves are pinnate, having leaflets arranged on either side of the stem, in pairs opposite each other.  They are popularly called “curry leaves” or “sweet neem leaves”.

In tropical and subtropical regions it is evergreen to semi deciduous, dropping its leaves for a short while during its winter resting period. In late spring to early summer fresh new growth appears together with beautiful clusters of small, scented white flowers. The flowers are self-pollinating, and followed by drupes of shiny red berries that mature to black and contain a single black seed.

The pulp of the berry is edible and has a sweet but ‘medicinal’ flavour. However, neither the pulp nor seed is used for culinary purposes, only the aromatic leaves.

Today, commercial plantations have been established in India, Sri Lanka, Southeast Asia, Spain, Australia, the Pacific Islands, and Africa.

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Curry Image by Iril Kolle from PixabayIn the Kitchen:

Curry leaves are an important food flavouring in many dishes from India, Sri Lanka, and neighbouring countries, where the subtly delicious flavour of the leaves is used along with other herbs and spices like, turmeric, chilli, cloves, cumin, coriander, ginger and garlic. Although the dry leaves can be used, their flavour is better when used fresh.  

In India they are most widely used in southern and west coast Indian cooking. The fresh leaves are usually fried in vegetable oil, with mustard seeds and chopped onions in the first stage of the preparation for many dishes. The leaves can also be finely chopped or minced before they are added to curries, masalas, marinades etc.

If the leaves are added whole to dishes, they should be removed before serving.

The leaves are often stewed to flavour Gulai, a spicy and rich stew commonly found in Indonesia, Malaysia and Singapore. The main ingredients of this dish are usually poultry, goat meat, beef, and mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem.

The leaves are also often dry-roasted and then ground in the preparation of various powdered spice blends or masalas, such as South Indian sambar masala, the main seasoning in the popular vegetable stew called “sambar”, made with lentils, mixed vegetables, tamarind, herbs, spices, and the aromatic spice powder known as “sambar powder”.

Curry leaves have a short shelf life and do not keep well in the refrigerator, so if you love to use them a lot, it would be worthwhile to grow your own tree in the garden or in a pot.

Health Benefits:

The leaves, bark and root of Murraya koenigii are used in Ayurvedic and Siddha medicine as a tonic and to aid digestion, an anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, and  anti-carcinogenic.

Due to the high folic acid found in the leaves, which is responsible for aiding in the absorption of Iron, it’s a great supplement for alleviating anaemia. Eating 3 leaves a day is also excellent for diabetics as the nutrients in the leaves help to control natural insulin levels.

The leaves are also used to stimulate the cardiovascular system, protect the liver, and help treat low-density lipoprotein (LDL), or bad cholesterol. Eaten raw they cure dysentery, and an infusion of the leaves is said to stop vomiting.

The leaves contain fibre, carbohydrates, copper, magnesium, phosphorous, antioxidants, nicotinic acid, iron, calcium, amino acids, flavonoids, and vitamins A, B and C. The fruit pulp contains Vitamin C, ash, protein, phosphorus, potassium, calcium, magnesium and iron.

In India the leaves are used to make a hair conditioner that leaves the hair silky smooth. 

Warning:

The berries are edible, but the seeds may be toxic to humans.

Always consult with your physician before embarking on a home treatment programme.

In the Garden:

In subtropical gardens this little tree can be planted in the garden where it can grow 6m tall or more, but in other regions it will remain smaller, and its ultimate size is dependent on several factors like rainfall, temperature and soil conditions.

In cold and frosty areas it should be planted in a pot which can be covered, and moved to a warmer spot in winter.

Murraya koenigiiCultivation:

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Where does the curry leaf tree grow best?

This tropical and sub-tropical plant thrives in warm and humid regions. Growth is more robust when temperatures are at least 18°C.

Is the curry leaf tree cold hardy?

The curry leaf does not tolerate frost or very low temperatures, but in regions with light to moderate frost it will survive outdoors over winter if it is grown in a pot placed in a warm, sheltered spot. Cover with a frost protector and mulch the roots to protect them from cold. The pot itself can be covered with bubble wrap to keep the roots snug.

Is the curry leaf tree evergreen?

The tree will become semi-deciduous or may drop all its leaves in winter, but will re-sprout again in early spring. Stop feeding and keep watering to a minimum during the coldest months.

How much sun do curry trees require?

This tree will grow in full sun or semi-shade, and if grown in pots it often does better with a bit of shade.

What soil type do curry leaf trees prefer?

The curry leaf tree will adapt to most fertile, well-drained soils but thrives in well-draining soil with a slightly acidic pH.  If your soil does not drain well plant into a pot, or dig plenty of washed river sand and compost into soil before planting.

Mulch:

Mulch is always great for keeping weeds away and for retaining moisture in the soil. In the case of curry leaf trees, it is essential in cold conditions as a nice thick layer of mulch protects the roots from frostbite.

How much water does a curry leaf tree need?

In summer water your tree regularly, ensuring that the soil never becomes too dry. Potted plants will need more frequent watering than those growing in the ground.

In cold and frosty winter regions, cut back on watering in winter and make sure that the soil never becomes waterlogged. Therefore, in our winter rainfall regions the tree will need regular watering in summer, and protection from excessive winter rainfall.

How to fertilise a curry leaf tree

Feed your curry leaf tree every 6 to 8 weeks in summer with a balanced liquid fertiliser. Regular granular or slow-release fertilisers also work well in pots or garden beds.

Do not fertilise in winter during the plants resting period.

Iron deficiency

Because this tree is prone to a lack of iron you can also give it a monthly dose of 1 teaspoon of iron chelate. This will yield some impressive foliage.

Symptoms of iron deficiency in plants first starts with yellowing of the new leaves near the ends of the  branches or the tops of the plant, progressing to large mature leaves where they also show a symptom known as ‘interveinal chlorosis’ where the veins running through the leaves will still be green and only the areas in between are yellow.

How to prune curry leaf trees:

The tree does not require much pruning except to pinch or snip out dead leaves and branches as required. It can be left alone to grow naturally, or kept more compact by shortening long side branches.

Harvesting:

Fresh leaves are tastier than the dry ones, so it’s best to pick them as needed for a deliciously aromatic dish. Before the leaves drop in winter, collect and dry some to use in those comforting winter dishes.

Propagation:

The trees can be propagated by stem cuttings taken in spring or summer and treated with a rooting agent.

Seeds must be ripe and fresh to plant, dried or shrivelled fruits are not viable. The hard outer coating on the seeds will make germination very slow, so peeling it off is recommended before planting. If peeling is too time consuming, sanding off a small piece of the shell will help speed up germination.

Plant the seeds into small pots or trays using a well-drained potting mix that is kept moist but not wet.

Warning:

The information contained within this website is for educational purposes only, recounting the traditional uses of specific plants as recorded through history. Always seek advice from a medical practitioner.