Kadi Patta, Curry Leaves, करी पत्ता, Murraya koenigii, Meetha Neem Plant

Kadi Patta (Curry Leaves) Plant | Murraya Koenigii (Meetha Neem) Tree - करी पत्ता

Kadi Patta,  Curry Leaves, Murraya koenigii is a most attractive, small evergreen tree with wonderfully sweet, curry-pungent foliage. Murraya koenigii well known for their aromatic and distinctive flavour and medicinal properties.

The curry leaf tree is an exotic plant to grow in the garden, with its lush green canopy and aromatic, fern-like foliage that brings a warm, spicy flavour to stir-fries and curry dishes. In spring and summer it displays clusters of fragrant white flowers followed by attractive shiny purple-black berries. The flesh of the berry is edible, too, but be aware that the seeds are toxic.

While you could grow the curry leaf tree for its culinary uses alone, it also makes a lovely screen, hedge or decorative potted plant on the patio and its compound leaves create textural interest in the garden.

The curry leaf tree is native to India and Sri Lanka and grows best in tropical and subtropical areas, but you can also grow it in Mediterranean and temperate climates. I have had success growing it as far south as Melbourne in a protected, frost-free spot. Just bear in mind that trees may lose some or all of their leaves through winter if it gets too cold.

As its botanical name suggests, the curry leaf tree is closely related to the orange jessamine (Murraya paniculata), which makes a sweetly scented hedge. If you can grow orange jessamine, you’re likely to be successful with the curry leaf tree, too.

The curry leaf tree isn’t particularly fussy about soil type, but to get the best out of it, grow it in a sunny or lightly shaded spot with moist but well-drained soil. And feed regularly to encourage lots of vigorous leafy growth to harvest. It has a tendency to sucker in the ground in some areas, so if this is a problem try growing it in a pot.

HARVEST

The leaves are best used garden fresh. To keep them longer, store in a sealed plastic bag in the fridge for up to a week or freeze the whole leaf.

PRUNING

Prune trees regularly — say, twice a year — to keep plants bushy and promote new growth. Don’t forget to use the leaf prunings in your cooking.

BEWARE
Curry leaf tree can be weedy in parts of Australia and has spread into some bushland areas. If it’s a problem in your area be sure to remove the berries so the birds can’t spread the seeds; or grow something different. Curry leaf tree seeds are toxic, so don’t eat them.

COOKING TIP
Strip the leaflets from the leaf stem and crush them to release more flavor, then fry them lightly (with other spices) to boost the flavour before adding them to your dishes.

Curry leaves are the dried leaves of the curry tree. They are an essential ingredient in many curries, and can be found fresh or dried in most grocery stores.

Curry leaves are a delicious and important ingredient in many Indian and Sri Lankan dishes. They are often dried and stored for later use. They can be found fresh or dried in most grocery stores.

The plant is also sometimes called sweet neem, though M. koenigii is in a different family to neem, Azadirachta indica, which is in the related family Meliacea.

Curry leaf Plant

Common name: Curry leaf tree
Botanical name: Bergera koenigii, syn Murraya koenigii
Family: Rutaceae
Requirements: Sun or light shade
Dislikes: Extreme cold
Suitable for: Tropics, subtropics, Mediterranean and temperate climates; needs protection in colder zones
Habit: Semi-deciduous shrub or small tree 3–5 metres tall
Propagation: Berries and root cuttings (can promote suckering)
Difficulty: Medium

ALTERNATE NAME OF Kadi Patta Plant

Botanical name: Murraya koenigii

hindi: Karee patte (करी पत्ते), kannada: Karibēvu (ಕರಿಬೇವು), bengali: Kāri pātā (কারি পাতা), tamil: Kaṟivēppilai (கறிவேப்பிலை), telugu: Karivēpāku (కరివేపాకు),  marathi: Kaḍhīpattā (कढीपत्ता), malayalam: kaṟivēppila (കറിവേപ്പില), 

Other names: Kadi Patta, Karibevu, Mitho Limdo, Karuvepillai, Curry leaf, Natural curry plant

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