Curry herb is quite inconspicuous, but not unattractive with its silvery leaves. In summer it bears numerous yellow flowers. Dried flower sprouts are ideal for working into colorful dried bouquets and are also used to ward off insects.
Curry herb is often used to flavor dishes or to make tea
What should be considered when using curry herb?
The aromatically fragrant curry herb can certainly be described as a spice plant, it is even considered a medicinal herb with an antifungal, anti-inflammatory and analgesic effect. However, the curry herb should not be eaten, because consumption can lead to problems with digestion, especially in sensitive people. The delicate taste of the herb also becomes slightly bitter when cooked for a long time. However, it is not poisonous.
With careful use and only a short cooking time, curry unfolds a very fine aroma. It is ideal for seasoning stews and lamb or other meat dishes, but also for soups, teas and Asian dishes.
The flowers of the curry herb are also edible. Refine your desserts with it or sprinkle the yellow dabs of color over your ready-made salads. They are also suitable as an edible decoration on plates and buffets or for refining herbal teas.
When should I harvest my curry herb?
Harvesting at the time of the most intense aroma is ideal, i.e. shortly before flowering. It is best to use the freshly harvested herb in the kitchen right away. If necessary, it can also be dried or frozen. If you cut off entire sprouts of the curry herb, you can always easily remove it from your dishes.
The essentials in brief:
- not poisonous
- very easy to care for
- It is best to harvest just before flowering
- Use herb with caution
- can (especially in sensitive people) cause digestive problems
- Flavor very delicate, but bitter after prolonged cooking
- flowers edible
- Herb can be frozen or dried
tips
The aromatic curry herb is very easy to care for and can be used in a variety of ways in the kitchen, and even beginners can grow it.