Curry Leaves, Kadi Patta - 0.5 kg Seeds

Curry Leaf (Murraya koenigii), known as kadi patta, is a small aromatic tree or large shrub with slender stems and pinnate leaves whose glossy leaflets release a warm, citrusy fragrance when crushed. It produces clusters of small white flowers followed by tiny black berries.

Its leaves are an indispensable culinary herb in South Indian and wider Indian cooking, and the plant is also valued in traditional medicine for digestive and tonic properties. Easy to grow and tolerant of heat, it is cultivated in gardens, kitchen plots and as a low ornamental hedge throughout India, from the plains to the lower hills.

• Family: Rutaceae
• Native region: Indian subcontinent
• Mature height: 4–6 m
• Growth rate: Moderate to fast

Curry leaf seed loses viability quickly, so sow fresh seed. Soak it in water for 24 hours, then sow about 1–2 cm deep in a seed tray or pot of warm, well-drained mix. Keep the medium consistently moist and warm; germination is somewhat slow and uneven, typically 14–21 days. Pot on the seedlings once they have two or three true leaves and grow them in a sheltered, sunny spot before final transplanting.