Growing Curry Leaf Plant

Curry leaf plant (Murraya koenigii) "Curry Leaf" plant, a herb, is native to India and Sri Lanka. The aromatic leaves of this plant are used to flavor many Indian dishes, especially in curries.These plants like full sun and grow anywhere between 1 and 3 feet in containers. They bloom in summer; they need a minimum temperature of 55° F.
The most flavorful leaves are produced when the plants are grown in hot and dry conditions.

Watering: They like very well drained soil and preferably be on the dry side. Allow the soil to come to a state of visual dryness between watering. Be consistent in watering and ensure the soil does not go to extreme dryness or constantly wet.
Misting your plants daily with plain water in summer months and occasionally during winter months also help to control spider mites which love this plant!!

Fertilizing: They need fertilizer during growing season, spring / summer months. They are light feeders; use ¼ tsp of fertilizer per gallon of water once a month. When active growth stops in winter, discontinue feeding. Use a balanced fertilizer like a 15-15-15. I use Miracle grow.

Propagation: Easily propagated from seeds, stem cuttings or rooted suckers from the mother plant. I propagate by growing the small suckers from the base of the mother plant. I separate the suckers and plant in good potting soil in gallon pots. Feed and grow them for 1 or 2 months then send them to the shops for sale or share with friends.

Texas winter care: When temperature drops below to 55° bring your pot indoors to a bright window area. Expect your plants to drop some leaves when transitioning to indoor climates. Do not feed during winter. Water only once a week. If you don’t have a bright window you need to move the plant out to sun light 4 hours in a week to give them a boost.
Hardy to Zone 9 and higher for outdoors.

Curry leaves are also used as a herb in Ayurvedic medicine. Their properties include much value as an anti-diabetic, antioxidant, antimicrobial, anti-inflammatory etc. Curry leaves are also known to be good for hair, for keeping it healthy and long. They also contain iron.

There is nothing like picking fresh curry leaves just the right amount when you need them.

Cilantro

I did not realize that Cilantro is a winter crop. As you all now, last winter was pretty severe in Texas and several of our perennials died. But Cilantro actually did very well. In fact one corner of our vegetable bed turned into lush green with the Cilantro crop. When the bed got covered by snow, the contrast between lush green and pure white made my heart sing.
Sow Cilantro fall through spring. This year I had a bunch of them popping out in fall, self seeding from last season.

Bed in November 2010

I plant cilantro in several areas of my garden, using it as an edible, live ornamental arrangement in the flower bed as well as in the kitchen garden.
When the plant is young, cilantro is glossy; its finely divided flat leaves resemble those of Italian parsley. Cooks around the world use different parts of this plant. I use the leaves and tender stems in all my cooking.
As the plant stretches to reach its ultimate height of 2 ft. to 2-1⁄2 ft., the leaves turn small and feather like, almost like soft pine needles. The newer, greener leaves are preferable to the feathery secondary leaves, which have a tendency to be bitter.

Cilantro in March 2011

Here in Texas when the temperature reaches 80 F the plant goes to a flowering, seeding mode. This year they did well till April.

Cilantro in April 2011

We are now half way through April and they are in full bloom. I cut the stalks thinking they will give me more fresh leaves. No such luck. I am going to try growing it in total shade this summer. It is hard for me to accept the fact that I cannot get fresh Cilantro from my garden during summertime.

Indian (Tamil) Newyear 2011

Saturday, April 9, 2011
We couldn’t have chosen a better day or location to celebrate Tamil New Year! Arbor Hills Nature Preserve in Plano proved to be a great picnic spot. Nearly twenty families participated. Instead of a cookout we opted for a potluck. After a heavy lunch, the adults sought out the biking trails while the kids were busy pelting each other with water balloons.
Enjoy the pictures!

Veggie Bed Coming Along Nicely!

We started working on our veggie bed during the first week of March. We added six bags of Mushroom Compost and six bags of cow manure and tilled the bed with a home tiller (Thanks to our friend who let us borrow his tiller)
I used six bags of Cypress Mulch to prevent weeds and to retain moisture in the soil.

Our raised-bed vegetable garden now has the following plants:

Tomatoes
Big Boy Hybrid
Sweet 100 Hybrid Cherry Tomato
Roma
Yellow Plum (new this year)

Peppers
Habanera (Both plants did very well last year-yielded hundreds of pepper)
Cayenne (new this year)
Jalapeno (Did very well last year)
Bell Pepper Green Sweet Hybrid (Abundant peppers last year)

Egg Plants (they did OK last year, I am going to pay a special attention this year)
Ichiban
Fairytale
White
Classic Purple Black

Cabbage (new this year)

Onions and garlic (new this year)
Spanish Peanuts (new this year)

Herbs
Curry Leaf (in several pots, waiting for new homes)
Cilantro (it is a jungle out there!!!)

On the trellis (Vines)
Pencil Pod Black Wax Bean (new this year)

Tindora (Indian veggie- Lush foliage although yield was not proportionate)

On their way:
I have Bitter Guard, Snake Guard, and Okra still in pots. They recently sprouted from seeds and hopefully will reach their permanent homes this weekend (subject to weather and husband co-operating)

Welcome Spring 2011

I’m excited about spring for many reasons, best among them are the longer days and warmer temperatures.

The garden is waking up. It is filled with the scent and color of roses; The migratory birds are starting to return, Here are some blooms of our garden.

Pink Carpet of Roses

Belinda's Dream Rose

Knock Out Roses

Pin Cushion - Purple

Growing Tindora - Indian Vegetable

Growing Kovai Kai  / Tindora / Ivy Gourd - Indian Vegetable

This is the close up picture of Tindora (common name in India) It belongs to Cucurbitaceous family and its botanical name is Coccinnea grandis. It grows as a vine. It is also known as Ivy Gourd.

It can be grown from seeds or shoots. Growing from seeds will be a lengthy process and might take a couple of years to mature. When propagated from shoots you will get a bountiful crop the same year.
A friend gave me a seedling last year. We had a good yield from it. Since the vegetable itself is small, it is easy to miss them in the thick foliage of the vines. My daughter says they are playing hide and seek with us. Harvesting these little gourds is fun.

At the end of the season and before the first frost we cut the thick stem into several 4 inch pieces. We placed some in a cup of water and some in the soil (in pots) and kept them indoors.

Guess I must have a green thumb. Wow all of them shot up. I have one that already has a fruit on it! I had to provide support with stakes as the vines grew and climbed over my blinds. I can’t wait to plant them outside and let them grow wild.

Need a Tindora plant ? Post a comment on this blog get yours free!

I have 4 plants to give away on a first come first served basis.

Soon I will discuss how to cook this vegetable.

I saw a vedio of the all facts about Tindora.

I enjoyed this vedio hope you will too!

Mango Pickle – A South Indian specialty

Ingredients
1. 2 fresh green (sour) hard mangoes
2. 6 tsp red pepper powder
3. 3 tsp salt
4. 1 tsp mustard seeds
5. ½ tsp Asafotida
6. 3 Tsp cooking oil
Directions
Cut the mangoes into small even pieces; try to keep the green skin intact on most pieces.

Add salt and red pepper powder, mix it well, taste it and add more salt or red pepper powder if you need. For best results, pick mangoes that are very sour. But if the mango is very sour, then you’ll need more salt and pepper.
Heat the oil in a sauce pan, put the mustard seeds in it. As soon as the mustard seed begin to pop, take it off the heat, add Asafotida and pour the hot mixture on the prepared mangoes and mix thoroughly.

Allow the pickle to season for a day, place it in an air tight bottle and keep refrigerated. Will be good for 15 days.
Goes well with rice, dosa (Indian pancakes) and tortilla.

Green Beans Fry

Ingredients

1.   French Beans (Tender and snipped) 2 lbs

2.   Garlic gloves (3)

3.   Ginger  ( 3 thin slices ) You can use as much as you can handle

4.   Sliced almonds  2 or 3 Table spoons

5.   Dry Basil leaves



 Directions

Smash the garlic and ginger in a hand smasher. Heat 3 tsp oil in a heavy pan or skillet, add the smashed ginger and garlic, and fry for 1 minute. Add the green beans and fry over low heat. Add salt as required. Keep it covered until cooked (2 or 3 minutes) Stir frequently and leave it uncovered till all the water dries out.

Add sliced almonds and sprinkle Basil leaves stir and serve hot.

It goes well with Pasta and rice.

Here I have used tender fresh beans.

If you are using regular fresh grocery store green beans, cut the tips and split them into half lengthways so they will cook well in the pan without water.

If you are using frozen green beans, do not cover it. Stir till all the water dries out.

Eggplant Poriyal

Eggplant Poriyal – A South India vegetarian side dish.

Ingredients

1.        2 lbs of fresh egg plant (purple) - cut them into 4 pieces, length ways.  

           Leave them in a water filled dish to prevent them from turning brown/black.

2.        2 onions (purple) - cut them into thin wedges length ways.

3.        2 Tsp finely chopped ginger.

4.        3 Tsp Sambar powder. ( Refer glossary for details )

5.        6 Tsp cooking oil.

6.        Add Salt as needed.

7.        2 Tsp chopped coriander leaves.

                                                        













  Directions

Heat 3 tsp oil in a heavy pan or skillet, add the chopped ginger and onion, and fry for 2 minutes. Add the cut egg plant and fry over low heat. Add salt as required. Cover it for 3 minutes; open and stir frequently.

Add the rest of the oil and Sambar powder and stir until the egg plant is tender and cooked. If you like it real spicy, add 2 more spoons of Sambar powder.

Garnish with coriander and serve with plain boiled rice.