Curry Plant

The curry plant, otherwise known as helichrysum angustifolium or helichrysum italicum is a flowering plant that's in the asteraceae family, the same as daisies. It has been nicknamed the "curry plant" because the leaves have a strong aroma not dissimilar to a mad man's idea of what curry might smell like if he'd never had it.

It has been claimed that the curry plant is an effective cat deterrent and another nickname is "scaredy-cat". (We find that dried orange, lime and lemon peel scattered around flower beds does a much better – if not as pretty – job.

The curry plant grows in dry, sandy and rocky soil in European countries bounding the Mediterranean Sea, where it is cultivated. The plant grows easily and can reach a height of 70 cm or more. In summer, clusters of yellow flowers are produced which, because they keep their bright colour, are much used in dried flower arrangements. The leaves too, spiky and dark turquiosy-green, can be used for background and contrast.

An oil extracted from its blossoms is used for medicinal purposes as a fungicide, an astringent and anti-inflammatory, used for soothing raw skin and burns. It is also used in perfumes as a fixative and is prioxed for its intense fragrance.

Unfortunately, the curry plant (helichrysum angustifolium and helichrysum italicum) has absolutely nothing to do with Indian cooking and is no relation whatsoever to curry leaves or the curry tree (murraya koenigii) – known in India as Neem. The use of the leaves of the curry tree go back centuries and it is referred to in old Kannada and Tamil texts.

For more on the curry tree and its leaves, see the separate entry here: curry tree.