South African Curry leaf is one of the most potent curry leaves you will ever find. They are hard to come by and usually the stems are a bit reddish. For cooking, the South African variety has much stronger curry smell and more intense in flavour and is quite similar to the Malaysian and Indonesian variety.
Curry leaf plants are a component of the Indian seasoning called curry and they are very popular amongst the South East Asian dishes as well. 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.
Plants are about 1.5 years old.
Full sun or part shade
It grows in all soil types, preferably in light and well-drained soil that is rich in organic matter. Best to grow in a pot.
Liquid fertiliser during growing season around Spring to late summer. 3-4 times a year with old chicken manure will see them growing beautifully.
Hardy. Protect from strong wind when the plant is young.
Need protection from frost. Dormant around winter, plant can die off if too much water then come back on the following growth season.