Accession Data
Common Name: Curry Leaf Tree
Family: Rutaceae
Country of Origin: India, Sri Lanka
Description: It is a small tree, growing 4-6 m (13-20 feet) tall, with a trunk up to 40 cm diameter. The leaves are pinnate, with 11-21 leaflets, each leaflet 2-4 cm long and 1-2 cm broad. They are highly aromatic. The flowers are small, white, and fragrant. The small black shiny berries are edible, but their seeds are poisonous.1
Uses: The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking especially in curries.1
In Ayurveda, "Eating curry leaves cooked in coconut oil leaves is recommended for healthy hair." (One World, 2001)
Because the curry leaves are rich in antioxidant, folic acid and iron, it is a great diet addition for those who suffer from anemia. They have also been used for those with diabetes and high cholesterol diseases.
Some other properties of this plant include treating inflammation, skin rashes, fighting parasites/worms, reducing vomiting and diarrhea as well as other digestive disorders.
In animal studies, the aim was to study the protective properties of curry leaves against lesions in the gastric intestines6. Results confirmed the antioxidant effects of this plant reduces free radicals which therefore prevent gastric stress.
USDA Zone: 9a-11
Accession #: 201200029
Accession Date: 2012-05-25
Bloom Status: 🪴 Not Flowering
Location: 1219
Quantity: 2
Source: Marc Hachadorian - NYBG
Culture: Prefers slightly acidic soil and partial sun. Grow in well drained media, let dry lightly between watering.
Division: Magnoliophyta
Class: Magnoliopsida
Subclass: eurosid II
Order: Sapindales
Family: Rutaceae
SubFamily: Aurantioideae
Tribe: Aurantieae
SubTribe: Merrilliinae
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