Product Details

Listing picture shows the momma plant and the ones I have for sale. You will receive only 1 of the smaller plants. All plants might be shipped in a smaller nursery pot for easier shipping on my end and cheaper shipping on your end. The curry tree (Murraya koenigii) is a tropical plant from the citrus family, native to the Indian subcontinent, known for its aromatic leaves used in South Asian cuisine for their pungent, citrus-like flavor. It's a small tree or large shrub that thrives in full sun and well-draining soil, and its leaves are rich in antioxidants and iron, used in cooking and traditional medicine for benefits like controlling cholesterol and treating anemia but this is NOT a claim that this plant will help you medically. Consume at your own risk. It's important not to confuse it with the Helichrysum italicum "curry plant," which is a different species. Key Characteristics Botanical Name: Murraya koenigii (or Bergera koenigii) Appearance: A semi-dwarf tree that can grow 6-15 feet tall, with fragrant leaves. Flavor: Aromatic, with a citrusy, nutty, and pungent taste, especially when cooked in oil. Uses: A staple in Indian, Sri Lankan, and Bangladeshi cooking; also used in Ayurvedic medicine. Growing Conditions Sunlight: Prefers full sun. Soil: Needs well-draining, fertile soil, slightly acidic (pH 6.4-6.9). Water: Allow the top few inches of soil to dry between waterings to prevent root rot. Temperature: Prefers temperatures above 40°F (ideally above 50°F); can be grown in containers to move indoors during winter. Culinary & Medicinal Uses Cooking: Leaves are added to hot oil at the start of cooking to release flavor; they can be left in the dish as they soften. Health: Rich in iron, folic acid, and antioxidants; may help control cholesterol, treat infections, and have anti-diabetic properties. Important Note Do not eat the seeds, as they are toxic.