DescriptionScented leaves of the Curry Leaf Tree, Murraya koenigii, are used to flavour curries, chutneys, stir-fries and other dishes. Leaves loose flavour when dried, but can be preserved in oil or by vacuum sealing. Purple-black fruits are edible. Traditional Indian folk use it as a remedy for dysentery, indigestion and nausea. A poultice of leaves is used on burns and wounds—a useful culinary plant. Curry Leaf Tree is native to India and Sri Lanka and is adaptable to most well-drained soils and most positions, but prefers full sun. Clusters of small white, fragrant flowers in summer. Drought and frost resistant. A deciduous to evergreen shrub, growing to 6m or pruned as a tub specimen.Seed for Curry Leaf Tree.
