What is happening to my curry leaf plant? I got mine from St. Gabriel Nursery at S. San Gabriel Bl. I bought a 2. The owner said that he keeps a few plants because of demand.
But the plant is mature. If you are in the San Francisco Bay area you can drive there and avoid the shipping cost. I have lots of curry leaf plants. If you live in Southern California, email me at: johnpetersusa yahoo. You are awesome. I haven't seen curry leaf growing from seeds. I am getting excited after seeing your seedlings.
First of all, thanks for all the great advice I've read here and around the web. I have several curry leaf trees purchased last year and this year. The price is terrific!! The first set I acquired are clearly Gamthi variety thick leaves, red petioles. The second set appears to be dwarf - green petioles. Here's the decoder ring I've gleaned from online:. Red petiole , thick leaves - Gamthi Red petiole, thin leaves - Standard Green petiole, thin leaves - Dwarf. It appears to be the dwarf variety.
It's lovely. They were tiny and fragile. They are also green petiole, so I presume they are the dwarf variety. This year they're much better - they grew to 18" in about a year. I don't think India Fresh knows anything about what they get other than that they are curry leaf trees. So I consider myself lucky to have picked up a number of both gamthi and dwarf curry leaf trees there. I also ordered some seeds online from Hawaii Tropicals.
When they get bigger I plan to give them as gifts to my many Indian coworkers. No idea yet what kind they will be since the petioles don't change until they get bigger.
Care: I use Osmocote shake fertilizer, plus a mild dose of liquid citrus tree fertilizer every two weeks. I also give them a little bit of chelated iron monthly and a little gypsum monthly, but staggered - never at the same time. On occasion I also give a little fish fertilizer. I once over-fertilized and the leaf edges turned black, so I backed down the concentration a bit. Every week they get a little something, always in mild concentrations. I have lost two plants to heat stroke.
I remedied this by wrapping the black pots in aluminum foil. Two plants, likely weakened by heat stroke, were attacked by scale insects. I spent two days picking them off. I then sprayed them to get rid of the crawling vector. I scan them regularly for scale and mealy bugs, which like to wrap themselves up in cotton and seal themselves into the leaves.
I pick out the worms and squish them. One of the lost heat stroke plants that died nevertheless sent up 8 suckers, so it has a new life. Don't throw away a dead plant immediately. Bring it inside, give it a little shot of root stim, and wait 6 weeks. Keep it moist but not sopping wet. Give the roots a chance to recover. So far since I've adjusted for heat stroke and sprayed regularly every two weeks for scale, things are much better.
When I google "Hawaii Tropicals" I get several links, none of which seem to lead to curry leaf plant seeds And thanks for posting your experience too. I have been growing and take care of Curry Leaf plant for several years now. I was given a gift by someone and did not know much about fertilizing till I researched it online. It took me so much time to get this plant growing that I used to lose sleep over it.
I made sure I didn't water it too much. Then it doesn't like the pot so much and halts its growth when in pot. It is nevertheless slow growing plant. Since I live in apt, my plant got stolen thrice. Eveytime it grew someone stole it. That time it was not in pot, but in ground and still someone had the audacity to pull a fully grown plant which was 2 feet tall with growings around.
I got upset and could not believe and left that place of the plant as it is. Then after couple of months there was little suckers started growing in that place where it was pulled. I plant 8 of them in separate pots of which 1 survived. I put that one in sun and it started growing. After it became tall it got stolen. There was another sucker I found in the mud which was growing.
I planted that in pot and used fish fertilizer, anti-bac soapy diluted water and rice water. It started growing rapidly. It was getting too much sun so I kept it inside whenever I could. Then there was scale. I had to remove scale with soapy water every month. But the plant was growing rapidly.
Then it became droopy when transferred to bigger pot. I thought it would be better to put it in ground so I did. Then I started putting miracle grow and it was not droopy anymore. It started growing rapidly in ground and was almost 2.
But yesterday, after 6 years, and spending time and money someone stole the last surviving healthy plant once again. In , we decided we needed more curry in our lives here in San Diego.
It was then we threw caution to the wind and opened our restaurant, World Curry. In our little slice of curry heaven, we serve many curries from different parts of the world. We handcraft our curry with a unique combination of spices and a sprinkle of years and years of passion and experience. Cuz hey, curryhappens. For the past ten years, we have seen curry gain attention and popularity for its health benefits and excellent flavors. As we recognized a lack of locally made fresh curry paste, we made our hand-crafted curry available to local chefs at grocery stores, restaurants, and hotels.
Our pastes are enjoyed as a key ingredient to create dishes with a elicit a "wow" factor. Our love for curry took us on this long journey! We are happy and proud to offer excellent and clean products that support healthy eating in your home.
Our curry partners! Curry Ingredients. Green Paste Lemongrass, Thai Basil. You can use any of the three curry flavors of paste for all the recipes. Add oil to pan, swirl to coat. Cook 30 seconds, stirring constantly. Add coconut milk, wine and bring to a boil. Cook 2 minutes. Discard any unopened shells. Sprinkle each serving with 1 tablespoon remaining basil.
Serve with lime wedges. I am so happy when I have it in my fridge! I don't cook but I love and appreciate the finest specialty foods. Add the garlic, onions and shallots to the remaining oil and cook until soft for 5 to 10 minutes, stirring frequently. Put all ingredients excluding dry spices into the blender or food processor and mix until smooth. Add in the coriander, cumin, star anise and cinnamon. If the paste is too thick for your blender, pour it into a bowl and mix by hand.
Add in the tikka masala mix, then stir constantly for a minute or two, being careful not to burn the paste. Transfer the paste to a blender or food processor. Transfer the onions and almonds to the blender or food processor. Place contents into the stock pot and add the remaining ingredients, except for protein and veggies. Bring to a low boil, reduce the heat and simmer for 90 minutes, stirring occasionally. Confessions of a Foodie.
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