Curry herb (bot. Helichrysum italicum) is not part of the spice mixture of the same name, but it tastes quite similar. The silvery herb is said to have antifungal, analgesic and anti-inflammatory effects, it is used in homeopathy and can be grown in the home garden.
Dried bouquets look best when the flowers are open
When is curry herb harvested?
The ideal harvest time for curry herb depends largely on the planned use. If you want to tie it in a dried bouquet, then the yellow flowers should have already opened before harvest. On the other hand, if you value the essential oils that the curry herb contains, then harvest shortly before the start of the flowering period.
The ideal harvest time:
- for use in the kitchen: just before flowering
- for dried bouquets: shortly after flowering
- for repelling insects: all year round if required, particularly effective just before flowering
How long does curry herb keep?
Like most herbs, curry herb has a very limited shelf life after cutting. You can store it in the refrigerator for two to three days. It is best to wrap it in a damp cloth. The fresh herb is not suitable for longer storage. Ideally, use curry herb immediately after harvest.
How can I preserve curry herb?
There are various methods of preserving curry herb for later use. Unfortunately, the herb loses a large part of its oriental aroma when dried, but it can be used to prepare tea. Placed in oil, the aroma is largely retained, as is the case with freezing.
With the pickled or frozen cabbage you can season various dishes such as stews or lamb dishes. Cook the herb whole. Before consuming, remove it from the finished dish as it can cause indigestion. However, the curry herb is not poisonous.
Methods of preserving curry herb:
- dry
- freeze
- soak in oil
tips
The pleasantly oriental-tasting curry herb has a particularly intense aroma just before flowering.