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Murraya koenigii, Curry leaf
 Murraya koenigii
Family: Rutaceae
Curry leaf
Origin: Sri Lanka
large shrub 5-10 ftsmall tree 10-20 ftfull sunsemi-shademoderate waterregular waterwhite/off-white flowersfragrantethnomedicalspice or herbedibleattracts butterflies, hummingbirdsincuded in CD catalog

Small leaves are rich in an essential oil and are source of the spice. The commonly used spice curry patta is traditionally consumed by diabetics in southern part of India. In Indian cuisines, curry leaves are used fresh; for some recipes, the leaves should be oven-dried or toasted immediately befor usage. Another common technique is short frying in butter or oil The small white flowers are sweetly scented. It needs warm temperatures with full sun to partial shade. The soil should be allowed to thoroughly dry between waterings. Fertilize weekly during the growing season. Winter temperatures should not fall below 50°. Water very sparingly during the winter months and do not fertilize. Since it is a small tree it doesn't need repotting very often.


 
Murraya koenigii, Curry leaf

Murraya koenigii, Curry leaf
Murraya koenigii, Curry leaf
Murraya koenigii, Curry leaf
Murraya koenigii, Curry leaf
Murraya koenigii, Curry leaf
Murraya koenigii, Curry leaf
Murraya koenigii, Curry leaf
Murraya koenigii, Curry leaf
Murraya koenigii, Curry leaf
Murraya koenigii, Curry leaf


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   1374 Murraya koenigii - Curry leaf
Curry leaf - famous Indian Spicery.
No shipping. Local pick-up only.

 
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