The Curry Plant (Helichrysum italiacum) is a tender perennial which gets its name from the curry spice aroma emitted by the leaves. This plant is not the commercial source of curry powder, but it has a very similar fragrance. The commercial blend, used in recipes from Asia and India, is actually a blend of turmeric, cumin, cardamom, cayenne and coriander. A curry plant looks similar to a lavender plant with its beautiful, soft grey leaves, but grows bright yellow clustered flowers in July to September. The flowers can be used in arrangements once dried.
The curry plant grows upright, as high as 1-2 feet. It prefers full sun, tolerates heat well and likes a well-drained semi-rich soil and warm, dry conditions. These plants will survive in the cool days of autumn, but they will not make it through a hard frost and must be brought indoors.
This herb, used fresh, can be added to flavor cream cheese, egg dishes, and mayonnaise to create salads such as chicken or potato.
Curry Plant Mayonnaise
In a small bowl, mix all three ingredients together.
This mixture can be added to 2 lbs. of cut up potatoes or chicken which has already been cooked and slightly cooled. Just mix together and let cool in refrigerator before serving.
Fresh juice of curry leaves, with lime juice and sugar, is an effective medicine in the treatment of morning sickness, nausea and vomiting due to indigestion and excessive use of fats. One or two teaspoons of juice of these leaves mixed with a teaspoon of lime juice may be taken in these conditions. The curry leaves, ground to a fine paste and mixed with buttermilk, can also be taken on an empty stomach with beneficial results in case of stomach upsets.
Reference:Asian Online Recipes