Healthy curry leaf plant. Also known as Murraya koenigii

Plants are approximately 15-20cm tall

This listing is for ONE PLANT only.

Pick up only, from Avondale, Auckland.

Curry leaves are aromatic herbs used in South Indian cooking and widely used in Ayurvedic medicine.

The glossy leaves are vibrant green and teardrop-shaped, about one-and-a-half inches in length. Also called “sweet neem leaves,” curry leaves are the foliage of the curry tree (Murraya koenigii). This tree is native to India, and its leaves are used for both medicinal and culinary applications. They’re highly aromatic and have a unique flavor with notes of citrus that has been compared to anise and lemongrass.

Curry leaves are packed with antioxidants that may protect your body by reducing oxidative stress and scavenging free radicals.

Here are four ways to use curry leaves in cooking.

1. Sauté in ghee. Sauté and soften the curry leaves in ghee (clarified butter). To get the leaves to release their delicious flavor, they need to be cooked at high heat.
2. Make tadka. The most popular way to use curry leaves is to make “tadka”—an aromatic base used throughout Indian cuisine - sauteed in ghee or a similar oil that can withstand high heat, and then added to the rest of the dish.
3. Dry them. Air dry curry leaves in an open basket in an area away from direct light, which should take three to five days. Crumble them over any dish to add flavoring. Dried curry leaves can last up to a year when kept in a vacuum-sealed bag.
4. Flavor oil with curry leaves. Heat the oil in a pan, add the curry leaves, and saute. Remove the leaves and use the oil as a flavor in other foods.