Lesson 6.25.0 CURRY LEAF TREE - Murraya Koenigii (Rutaceae family)

 

FOOD FOREST COURSE

AGRO-ECONOMY Lesson 6.25.0 

CURRY LEAF TREE - Murraya Koenigii (Rutaceae family)

 

The curry leaf tree is a direct descendant of the neem tree.  The leaves of the curry leaf tree are extensively used in Southeast Asian cuisine and it is native to southern Asia.  The curry leaf is also a substantial ingredient in East Indian cooking.

 This evergreen shrub or tree has culinary as well as medicinal uses and all parts of the tree are of value.  The curry leaf tree has spice-scented leaves with large panicles of small white flowers.  The fresh leaves are readily available at most Indian markets.  These can be refrigerated in an airtight container for up to two weeks or frozen in a snap lock plastic bag, with the air excluded upon closing the bag.

 The curry leaf tree does not have any specific growing conditions and can easily tolerate dry spells.  New growth is slowed down in the cooler months in the subtropics. For maximum productivity add plenty of farmyard manure when planting.  After about one year you can expect to harvest your first leaves and the tree can be kept going for some twenty to twenty-five years with additional fertilisation.

 The curry leaf is raised from seed, and I acquired mine by digging out small seedlings around the base of a tree. As the whole plant is medicinally valuable and has a definite place for culinary use, it is a must have tree for the home gardener. The leaves can be used for effective treatment for hypertension and high blood cholesterol, and it is also useful for increasing the metabolism and digestion.  The curry leaf also acts as a laxative and vermifuge.  

In fact, it has basically the same properties as the neem tree. Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison. 


                

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