Murraya koenigii (Curry Tree)
Highly aromatic, spicy foliage with notes of citrus. Leaves are best harvested when fresh and often used in curries, chutneys & pickles. Can be used as a screening or ornamental tree and are ideal for a scented garden.
The leaves are used in Indian cooking and will keep for up to a week if kept in a dry plastic bag in the fridge. To preserve them for longer periods, pick curry leaf leaves when they are green and full of flavour and freeze them, keep the leaves intact before freezing them.
Prune to keep bushy and fertlise in Spring with a complete slow release fertliser. They need only moderate watering once fully established.
Warning: The seeds are poisonous and should not be eaten
Murraya koenigii (Curry Tree) - 2 litre pot
Murraya koenigii (Curry Tree) - 250mm pot
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