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.