Lesson 6.25.1 CURRY LEAF TREE – FOOD VALUE

 

FOOD FOREST COURSE

AGRO-ECONOMY

Lesson 6.25.1 CURRY LEAF TREE – FOOD VALUE  

 

FOOD VALUE

There are various methods of preparing the curry leaf and they are as follows: The five parts of the tree (leaves, roots, bark, stalk; and flowers), boiled or powdered together, will combat any type of stomach disorder.

For powdered curry leaf, dry the fresh leaves in the shade and powder and roast.  Include this powder with some coffee or coffee substitute and brew a cuppa.  This method is good for indigestion, abdominal pain and for an increase in metabolism.


Tender young curry leaves can be finely ground with a mortar and pestle and taken with other food to improve the appetite.

The leaves can also be boiled in milk and the paste applied to skin rashes.

The pungent curry fragrance of the curry leaf is essential in East Indian fare. Choose only bright green leaves since they contain the essential oils.  When bruising the leaves a distinct curry odour is emitted.  Use the curry leaf any time Kaffir lime is called for, although it is a paler version of the Kaffir.

 

The fresh leaves can be stored in the fridge for two weeks in an airtight container, although fresh leaves are preferable as they have a snappy flavour that the dried version lacks.

Curry leaves can be dried if fresh isn’t available.  In a frying pan heat a little oil with some bruised curry leaves on low heat until the leaves turn dry and slightly brittle.  This helps to release the oils from the leaves.  The leaves can then be put through a food processor and then stored in an airtight jar.  It should stay viable for about a month.

Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison.



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