Fijian Curry Leaf (Murrya koenigii)

The Fijian Curry leaf is a wonderful variety of its family. The leaf is usually bigger and slightly curly around the edges. It has a strong curry smell but milder taste.

Curry leaf plants are a component of the Indian seasoning called curry. Curry leaf herb is a culinary plant whose leaves are used as an aromatic and the fruit of the plant is a component of desserts in some Eastern nations. The plant is tropical to sub-tropical and produces small fragrant white flowers that become small, black, berry-like fruits. The fruit is edible, but the seed is poisonous and must be removed prior to use. The foliage is the real standout and are arranged alternately on the stem, pinnate and comprised of many leaflets. The aromatic scent is spicy and heady and best when the leaves are fresh.

A well established Curry Leaf plants with browned matured stem, ready to be repotted into a bigger pot or to the ground. Plants are about 4 years old. Some come with fruit/flowers. 

Plant Care