Curry leaves are shiny and dark green in color and have a distinctive aroma and taste to it.  They are extremely popular in various Indian culinary recipes and act as flavor and aroma to vegetables and curries.

Year-round

The plant is native to India and is usually found in tropical and subtropical regions, such as Florida. It is cultivated in various other countries such as China, Australia, Nigeria and Ceylon.

The curry tree (Murraya koenigii or Bergera koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India and Sri Lanka.  Curry leaf plant has an upright, open growth appearance, aromatic and pungent leaves, and it will be an indoor plant for most American garden zones, since it is a tropical plant.  Curry Leaf comes in three different varieties: (1) Regular: these look most like the Curry leaf you buy at the grocery store; (2) Dwarf: these leaves are lighter in color and longer than the ones you usually buy at the store; (3) Gamthi: this is the most fragrant, has thick leaves, and grows the slowest of the three.

• Curry leaves contain various antioxidant properties and have the ability to control diarrhea, indigestion, diabetes and an unhealthy cholesterol balance.
• They are also believed to have cancer fighting properties and are known to help protect the liver.
• The fresh juice of curry leaves are also used as an eye treatment for certain eye disorders, especially in arresting the development of cataract.
• Using curry leaves for hair problems such as dandruff, hair fall, and graying hair can be extremely beneficial.