The curry plant from southern Europe is a somewhat new addition to list of herbal plants. The sweet curry scent of it’s silver green leaves has cause it recent popularity among adventurous cooks.
The curry plant is an herb that is grown both for its ornamental beauty, its aroma and its flavor when used in foods. As a young plant it looks very similar to lavender, growing dusty greenish-grey, needle shaped leaves.When the plant matures, the appearance changes as small round, yellow colored flowers bloom on the stalks of the plant which may reach 24 inches in height.
Curry plant is often used as a seasoning by the English to flavor cream cheese sandwich spreads. The strong aroma of this herb which has a distinctive sage like fragrance or that of a mixture of curry spices, should be added to foods sparingly.
It can also be added to dressings to season salads or it can be used to flavor meats, such as chicken (tuck it under the skin of the poultry during cooking).
The curry plant should not be confused with curry leaves that grow on the curry tree. Although curry leaves are also used to season various foods, the plant providing these leaves is considerably larger and is a different plant entirely.
Add the leaves to soups, stews, steamed vegetables, rice dishes and pickles for a mild curry flavor. Remove sprig before serving.