Curry Tree Leaves

Curry leaves, kadi patta in hindi, are not the same as curry powder. The literal translation in most indian languages is ‘sweet neem leaves.’

Curry leaves are a rich source of iron and folic acid!

Besides being used to flavor dishes, the aromatic leaves of the curry tree can be used in lotions, soap, potpourri, perfume, aromatherapy or oils. 

How to Harvest: Pick individual leaves off of the tree for use. 

How to Prepare: The leaves can be dried, but they are best used fresh because they will lose much of their flavor during the drying process.

They can be put whole into dishes like curry or soup in order to flavor. Some recipes call for the leaves to be removed but they are edible. Leaves can also be ground into sauces, bread, eggs, chutney or dip.