I can taste the Curry and citrus mixture and torn Curry leaves.
Essential in South India and Sri Lankan cuisine,
The leaves are widely used to flavor curries and is used as a tonic.
Stimulates the appetite, leaves, bark, roots, there is action to aid digestion.
And dried leaves at any time via the strong scent, but weaker smell.
Also commonly used to hedge, planted as ornamental.
The five-petaled white flowers bloom in the summer. When the fruit is ripe is black blue.
[Scientific name] curry-leaf tree
[School name] Murray a genus, citrus, Department of
Classification: non-cold-resistant Evergreen shrub
Origin: Southern Amami Islands China-India
[Site available] from time to time picking edible, medicinal leaf
♦ prefer fertile, moist soil in cultivated location... good sunny and well-drained places.
♦ anti-summer--the summer half-day in.
♦ photosynthates branch anti-winter... too much growth in late winter, prune.
♦ Portuguese... seeds (spring) and cuttings (summer). However, seeds and plants are hard to get in Japan.
♦ temperature: minimum standard of temperature is 15-18 ° C
♦ indoor sunny place for potted plants... temperature is below 10 ° C becomes the pot soil fairly dry, keep in touch.
Leaf ☆ available method!
Chutney plus chopped leaves and Curry leaves and FRY in oil with spices and cooked meats, vegetables, fish, etc in one's mouth is.
Dried leaves are used as a poultice.
9.0 cm (3 in) pots and 10.6(3.6 issue), cm pot
With up to 40
However, the height will be products of up to 40 cm.