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Curry Plant
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Posted by Carole_NSW Lake Macquarie (My Page) on Thu, Oct 9, 03 at 3:30
| How do you use the foliage from this plant? I have it growing for the first time and wonder .. do you just add a small handful of leaves to a dish you wish to flavour up and then remove when finished cooking?? Does it alone give a curry flavour or do you add it with curry powder or such for an added boost? |
Follow-Up Postings:
RE: Curry Plant
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The curry plant, Helichrysum italicum, is a native of Europe. It is used most often to flavour meats. Try using wherever Sage is used or chop up a half a dozen leaves and mix it mayo for a potato salad.
Do search on "curry plant recpies" on the internet for some ideas.
Hope this helps. |
RE: Curry Plant
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| IMO, curry plant is virtually useless as a culinary herb. It certainly is no substitute (much less a poor one!) for curry powder, or a leaf from the Curry Leaf Tree. At best you can expect a very vague hint of curry flavour when you put some into a rice dish, stews, plain scones, dumplings and steamed veges. You can chop it up fine like rosemary, or add a sprig which you remove before serving, depending on the dish. But honestly, it's a waste of time to cook with it - you won't even get that nice curry smell, and such little flavour as it starts off with dissipates with cooking. Expect to be disappointed. |
RE: Curry Plant
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| It's best attraction is it's colouring for use as low hedges around your garden. Another attraction is that it repels certain pests like possum and snails, I think others as well. Although if you are going to plant a shrub to deter pests plant pyrethrum. It smells nice when you brush past it, but that's about where it ends. |
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