Hi I have found that M. koenigii to be good in food I have never tried the other sorry. the M.koenigii although is slow growing requires some lookinf after and from seed well he will die of old age before its any use to him nah but it will take a good 2 yuears for it to be substential. I recommend buying a variety already partially grown. I have a small M.koenigii in a pot and it grows very slowly but surely and has only grown 3mm in the last 4 mnths so. yeah. It although does pick up in seasons such as summer and spring and then can be suseptible to frost through winter so just keep it undercover and not out in the weather.

But yeah I have found the curry leaves to be nice in curries as well as finely chopped and made into a dressing which can be just amazing and delicious.

I ahve seen it grow in anything though from mud that is heavy and not easily able to sprout roots to fresh well drained soild although does like water and sun. although becareful in summer.

I hope I have been of some help but yeah it is just called a curry plant in common name. I have heard that M.koenigii is widely used but am unsure to be specific.

hope all goes well

j

Hello Deejaus

Try the following link. It has useful info on Murraya Koenigii (Asian Curry Plant).

http://www.uni-graz.at/~katzer/engl/generic_frame.html?Murr_koe.html

Wsmano

Dee, Helichrysum italiacum isn't actually edible. He definitely means Murraya koenigii. You can buy a tree at a fairly advanced age, maybe 6ft tall or more. I got one from Bunnings garden centre of all places.

All the best...

J

Thanks everybody. One question though Jamus. If Helichrysum italiacum isn't edible, why is it sold as a herb? Is it used medicinally?

When you say it isn't edible, do you mean you must not eat it, or that it just isn't worth bothering with?

Cheers,
Dee.

The Curry Plant (Helichrysum angustifolium) is safe to eat, but it's a case of Don't Bother. At best, it imparts a vague hint of curry-like flavour to a meal. So elusively vague, you probably wasted your sprig!

Add to soups, rice dishes, egg or chicken salads .

Flowers make paper everlastings in floral arrangements, potpourri and crafts. The flowers have no aroma.

Personally, I don't much like the Curry Leaf, either. I think the smell is AWFUL. I can buy the dry leaves in the Asian section of my local supermarket. However, fresh is best - if you like the taste.

Thanks Daisyduckworth.
Cheers,
Dee.