Chemocurl, There are at least two different curry plants that are often confused. Since Seedssun used the name "Curry Leaf Plant" (and not "Curry Plant"), I believe that he's looking for Murraya koenigii, which is actually a small tree. The fresh or dried leaves of this plant are an important flavoring in South Indian and Sri Lankan cooking. The leaves of the other curry plant (Helichrysum italicum) are not edible, but are supposed to smell somewhat like curry (the spice mixture). Here is a link that might be useful: Curry Leaf Tree article in Wikipedia

You can take cuttings of now. You can use a powder or liquid rooting hormone. Just remember to not overdo the hormone as a little goes a long way and too much will actually cause the darn things to not root at all or very little. Use a fast draining media such as 1/2 perlite and 1/2 pumice for the cuttings...I have used sand in the past with some success but like the 1:1 mix best. Keep in a bright but shaded location. Too much misting and humidity can cause fungus growth on the fuzzy grey foliage. Keep the rooting media moist (not wet) to ensure root production. Root zone heating is recommended for faster rooting especially if you are doing this indoors. It will take at least a month for good roots to appear and in optimum conditions you should be able to transplant at 40 days.

Hi The statement ( * Posted by jamus_s SA Australia (My Page) on Thu, Aug 10, 06 at 2:31 There is a plant people call curry plant, but it's inedible and not good for anything at all really. Better to just forget about it and concentrate on the proper curry leaf tree, Murraya koenigii. ) is not entirely correct.. You can use the leaves of the curry PLANT, in "flavouring" lite foods ie. soups and sauces and the like. This I have done many times with great success. The curry LEAF TREE (Murraya koenigii) is the one most people use in culinary creations. So both can be used but I would prefer the curry LEAF TREE for flavouring heavy foods. and yes they are distinctively different, in look and texture and uses. So there ya go! hope this helps..

Thanks gardengal. It sort of does look like the Santolina, but it doesn't stink like it. I'm well familiar with both green and silver Santolina and hate touching it because of the stench. Hopefully, these are helpful. It's 55 degrees out with a 12 mph wind (gusts to over 15) right now, and the sun is setting so it's CHILLY! This is what the italicum turned into in the old garden. The flowers of both do resemble each other, but the foliage and scents are different. The not italicum is lemon zest and curry. Italicum has no citrus to the curry. Santolina isn't either scent, it's just nasty. Thank you!