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