• Overview
    Light Needs:
    Full shade to partial sun
    Watering Needs:
    Water regularly - weekly or more often in extreme heat.
    Average Landscape Size:
    Reaches 6-15 ft tall, 4-8 ft. wide.
    Key Feature:
    Culinary Seasoning
    Intermittently, year-round
    Landscape Uses:
  • Detail
    Botanical Pronunciation:mer-RAY-yuh ko-NIG-ee-eye
    Plant type:Tree, Shrub
    Average landscape size:Reaches 6-15 ft tall, 4-8 ft. wide.
    Special features:Edible, Year-round Interest
    Foliage color:Green
    Blooms:Intermittently, year-round
    Flower color:White
  • Care
    Care Information
    Provide enriched, slightly acidic, well-drained soil. Shelter from strong winds and frost. In cold zones, overwinter container plants indoors in bright light.Pruning time: spring to early summer.
    Light Needs:
    Light needs: Full Shade
    Full shade to partial sun
    Watering Needs:
    Water needs: Moderate
    Water regularly - weekly or more often in extreme heat.
  • History & Lore
    Native to India, this species is a member of the citrus family (Rutaceae). It is commonly found in the outer Himalayas, in Assam, Chittagong, Upper and Lower Burma. It is also found in evergreen and deciduous forests of peninsular India and Sri Lanka and in lower elevations of Himachal Pradesh. As a member of the Citrus family, Murrya koenigii is not currently shipped to areas with Citrus restrictions, including Georgia, Florida, South Carolina, Louisiana, Texas, Arizona and California.
    For centuries, the Curry Leaf has been a popular and essential seasoning in many asian and indian dishes and also used for herbal remedies, including Ayurvedic treatments. It is most often used in curries, soups or dishes with coconut milk. Some sources cite medicinal use as an antinauseant and stomachic, antioxidant, antimicrobial and anti-inflammatory. The fruits are not often used but are edible; the seeds are not. Others believe in eating the leaves as a cure for increased sugar levels in the body versus insulin. Cultural common names include: Curry leaf tree, sweet neem, curry patta, and karivepaku. Note: Yellow curry powder (developed by the British during their colonial rule in India) is a blend of many different Indian spices, one of which is sometimes but not always curry leaf. Curry Plant (Helichrysum italicum - an herbaceous annual of the Aster family that also has a curry-like aroma) is not related to Curry Leaf and is not recommended as a substitute for curry leaf in cooking.