Food Forest Plants
Food Forest Plants
Sorry, I am not allowed to ship to WA, TAS, NT, and I don’t ship internationally!
$9.50
Out of stock
This is the true curry leaf you need for Indian cooking – it is not to be confused with the silvery curry shrub (Helichrysum Italicum). Very easy to grow if you live in a frost-free climate and you may confine it to a pot or keep it pruned severely because it can grow quite big.
The Curry Leaf Tree is a slow-growing tropical/subtropical tree prized for its aromatic leaves, widely used in Indian, Sri Lankan, Thai, Malaysian, and some Caribbean cuisines. Leaves are typically lightly fried in ghee or oil at the start of cooking to release their distinctive fragrance.
Leaves: Used fresh or dried; do not eat raw in large quantities
Traditional dishes: Indian curries, sambhar, coconut chutney, Sri Lankan stews, Thai soups, fusion marinades
Vitamins: A, C, B-complex
Minerals: Calcium, iron, potassium
Other benefits: Antioxidant-rich; supports digestion and may help maintain healthy blood sugar and cholesterol levels
Sun exposure: Full sun to partial shade
Soil: Well-draining, fertile
Water: Moderate; drought-tolerant once established
Cold tolerance: Hardy to light frost (-1 to -2°C); protect young plants
Australian suitability: Thrives north of Sydney/Brisbane; grows well in Port Stephens and probably further South.
Aromatic leaves for cooking and traditional uses
Evergreen tropical/subtropical tree
Easy to grow, moderate maintenance
Adds flavour, fragrance, and nutritional value to meals year-round
Disclaimer:
We love plants as much as you do! All plants sold by Food Forest Plants are intended for ornamental, educational, or gardening purposes. Some may have traditional culinary or medicinal uses, but we cannot give medical advice—please consult a qualified professional before consuming or using any plant. We take great care in labelling, but mistakes can happen. Food Forest Plants is not responsible for any illness, injury, or other effects from using, handling, or consuming plants. Use at your own risk.
This is the true curry leaf you need for Indian cooking – it is not to be confused with the silvery curry shrub (Helichrysum Italicum). Very easy to grow if you live in a frost-free climate and you may confine it to a pot or keep it pruned severely because it can grow quite big.
The Curry Leaf Tree is a slow-growing tropical/subtropical tree prized for its aromatic leaves, widely used in Indian, Sri Lankan, Thai, Malaysian, and some Caribbean cuisines. Leaves are typically lightly fried in ghee or oil at the start of cooking to release their distinctive fragrance.
Leaves: Used fresh or dried; do not eat raw in large quantities
Traditional dishes: Indian curries, sambhar, coconut chutney, Sri Lankan stews, Thai soups, fusion marinades
Vitamins: A, C, B-complex
Minerals: Calcium, iron, potassium
Other benefits: Antioxidant-rich; supports digestion and may help maintain healthy blood sugar and cholesterol levels
Sun exposure: Full sun to partial shade
Soil: Well-draining, fertile
Water: Moderate; drought-tolerant once established
Cold tolerance: Hardy to light frost (-1 to -2°C); protect young plants
Australian suitability: Thrives north of Sydney/Brisbane; grows well in Port Stephens and probably further South.
Aromatic leaves for cooking and traditional uses
Evergreen tropical/subtropical tree
Easy to grow, moderate maintenance
Adds flavour, fragrance, and nutritional value to meals year-round
Disclaimer:
We love plants as much as you do! All plants sold by Food Forest Plants are intended for ornamental, educational, or gardening purposes. Some may have traditional culinary or medicinal uses, but we cannot give medical advice—please consult a qualified professional before consuming or using any plant. We take great care in labelling, but mistakes can happen. Food Forest Plants is not responsible for any illness, injury, or other effects from using, handling, or consuming plants. Use at your own risk.