The curry leaf tree, murraya koenigii, also known as kadi patta, is part of the citrus family and very commonly used in Indian and Sri Lankan cooking. The name can be misleading because the taste and aroma is not at all connected to curry powder. Instead curry leaves are used to enhance the flavours of curries and need to be sauteed in oil or ghee to release their flavours before other spices are added. They are often added at the beginning of the cooking process - fried off with the spices and then removed although personally I love their crunchiness and usually leave them in. One of my favourite ways to enjoy them fried with potatoes and spices.
Nutrition and health
Curry leaves contain vitamin A, vitamin B, minerals, amino acids, and alkaloids and are an important part of Ayurvedic medicine as a remedy for weight gain, blood pressure, indigestion, anemia. Thin branches can be used as a natural toothbrush
as the sap contains antiseptic qualities. Toothpaste containing curry leaves can be purchased from Indian shops or simply dry the leaves and grind them into a powder to use as an occasional toothpaste replacement.
Storage
Curry leaves are best used freshly picked but can be stored for up to two weeks in the fridge, six months in the freezer, or dried for up to three months. To store them in the fridge, collect them as a branchlets with the stem still attached and wrap them in paper towel or a clean cloth before placing them in an airtight container. To freeze them pack the individual leaves into a small airtight container, removing as much air as possible.
In the garden
The curry leaf tree can be weedy and care must be taken to keep it from getting into waterways including removing flowers and seeds before birds carry them off redistribute them.
It grows easily in tropical and sub-tropical areas but does not like frost.
Comments