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THE CURRY-LEAF PLANT (Murraya Koenigii)


By DavidS


I have grown Murraya in our conservatory for several years now; the first one I bought from a local herb specialist, after a few years it produced flowers and seeds, which I sowed, this produced so many seedlings, I kept a couple, and had the pleasure of giving a dozen back to the herb specialist nursery!

This “Curry leaf plant” should not be confused with, Helichrysum italicum, which smells like curry, but has virtually no flavour. Murrray’s leaves are used to flavour curry in their native India, where they grow as a small tree, about six feet high; in the UK they are best grown in a conservatory, or even on a sunny windowsill; they make a very attractive house-plant, and, of course, can be used to flavour your curry.

I when first grew them in all-purpose compost, they looked pale and yellowish, not at all healthy; I re-potted
them into Citrus Compost (which I use for my lemon tree) and feed them with citrus feed: they are now looking the best ever – see photographs

In a warm summer (like 2014) they are more likely to flower and set seed; you will see in the photograph, a seed-pod, looking like a black olive, this is likely to have
2 or 3 large seeds, which shall sow, soon. They must be
grown fresh; remove seeds from fruit, wash off pulp, then sow 6mm deep, and keep warm (75F)

The plants are not easy to find, as growers have to import fresh seed, (my supplier has to get her seed from Australia) or from me in a good year!


One of the few specialist growing them, is Janet Elliott, of OLD HALL PLANTS at Barsham in north Suffolk; this is a couple of miles from my home, I often see Janet in
town; I saw her yesterday, and told her about this blog, I asked her if she has any ready for sale, she said that
she has several at the moment, but they sell out very quickly. (by mail order)

For more information look-up OLD HALL PLANTS on line.

More blog posts by DavidS

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Next post: The big winegrape harvest AND Get to know your fruit buds!



A very attractive plant David - had never heard of these. Have you flavoured curry with the leaves? I would be loath to pick them for fear of spoiling the look of the plant!

12 Sep, 2014


Yes, I have used them for cooking, you can snip-off a few leaves from the tip of a frond and add them with other spices like cinamon, peppercorns cumin seed etc at the start of cooking to favour the oil for a few minutes, until you can smell the aromas, before adding coconut milk for example; use it as you would a bayleaf in other dishes.


12 Sep, 2014


Interesting :)

12 Sep, 2014


You've just got green fingers , David .

24 Oct, 2014


David , I've just re-read this blog .
It's so true the above comment ; I'm very impressed !

31 May, 2015

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