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Re: Curry plant

Hi Don,

> Hi, folks!

> In the spring, I bought and planted a small, bushy, curry
> plant.  It has grown well, broadening out and shooting up to about
> the size of my catnip.  It smells great when you run your hand
> through its white foliage, but I have no idea how to use it in the
> kitchen.

> Does anybody have any suggestions?  I haven't even found mention of
> the plant in any way in the various resources I have checked.

> Thanks!

> -- Don Rogers

Curry plant is Helichrysum italicum (aka H. augustifolium), closely related to
such plants as strawflower and silver licorice.  While it is edible and it's
essential oil is used to enhance fruit flavour in confections and in perfumes
(according to Richters Herb catalog) it is not primarily used for a culinary
herb.  As someone else mentioned, indian curry is a mixture of many spices that
the odor of this plant resembles.  I haven't tried cooking with curry plant, I
don't know how much you'd use or even if it's flavour carries through in food.
Let us know how it is if you try it ... but only try a little bit at first to
make sure it's okay! ;-)

A tender perennial, we've had some growing for years, bringing one or more
indoors to overwinter.  They're easy to propagate by cuttings and we use them in
hanging baskets where their ferny, gray hanging foilage is a nice accent to the
usual greens and flowers.

Cheers!

--
 Bob Carter  -  bcarter@awinc.com
 Kootenay Bay, BC, Canada  -  Zone 6b
--

I like Boolean logic. NOT!

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