Murraya koenigiiItem #8778 USDA Hardiness Zone: 9 - 11
An attractive and useful plant for the edible garden! Aromatic leaves have a nutty, pungent flavor, different than that of curry powder. Upright shrub or small tree with a graceful, open form that works well as a landscape or container specimen. Evergreen in frost-free areas.
- DetailBotanical Pronunciation:mer-RAY-yuh ko-NIG-ee-eyeDeciduous/evergreen:EvergreenAverage landscape size:Reaches 6-15 ft tall, 4-8 ft. wide.Foliage color:GreenBlooms:Intermittently, year-roundFlower color:White
- CareCare InformationProvide 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:Full shade to partial sunWatering Needs:Water regularly - weekly or more often in extreme heat.
- History & LoreHistory: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.Lore: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.