Curry Leaf, Kadi Patta (Murraya koenigii)

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Curry Leaf, also known as Sweet Neem is a small tropical/subtropical tree known for it's aromatic leaves.  This plant is primarily used as a culinary herb and cooking spice. Fresh leaves are usually added to rice or dried then powdered for use in Indian cuisine. The flavor is delightful and spicy! The fruit pulp can be eaten, but it shares the same flavor as the leaves. It's best used in cooking hot curry dishes. 

The plant is traditionally used in Ayurvedic medicine. It is claimed to help with the treatment of diabetes. Currently scientists are looking at an extract made from Murraya koenigii for use as a treatment against breast cancer. The primary constituent in Curry Leaf is cinnamaldehyde, which is also commonly found in cinnamon.  

Plant Type
Tropical Spice Tree

Harvest Season
Leaves: Year-Round
Berries: Spring and Fall


Mature Size
Up to 15 ft. 


Soil & Moisture
Dry, slightly acidic soil. Be careful not to overwater, especially in the Winter months.

Light Requirements
Full Sun, Part Shade

Self-Fertile
Yes


Growth Rate
Fast

Zone Hardiness
Outdoors 9-11 with frost protection; Patio/Greenhouse 4+

Propagation

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How to Grow Curry Leaf

Plant Type: Tropical Spice Tree

Harvest Season: Leaves can be harvested year round. Berries (seeds) fruit in the Spring and Fall. Harvesting the leaves encourages growth.  The more you harvest the bushier it will become!

Mature Size: 6-15 ft. 

Soil & Moisture: Dry, slightly acidic soil. Be careful not to overwater, especially in the Winter months.

Exposure: Full Sun, Part Sun

Zone Hardiness: 9+ 

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