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Economic Botany

, Volume 39, Issue 1, pp 68–73 | Cite as

Curry leaf (Murraya koenigii), perennial, nutritious, leafy vegetable

  • Salikutty Joseph
  • K. V. Peter
Article

Abstract

Curry leaf (Murraya koenigii, Rutaceae) is an important leafy vegetable and the leaves are widely used in Indian cookery for flavouring foodstuffs. The leaves have a slightly pungent, bitter and feebly acidic taste, and they retain their flavour and other qualities even after drying. Curry leaf is also used in many of the Indian ayurvedic and unani prescriptions. The plant originated in the Tarai region of Uttar Pradesh, India, and at present it is cultivated in Burma, Ceylon, China, Australia and the Pacific Islands. The crop is usually propagated by seeds. A volatile oil, curry leaf oil, produced from the plant has uses in the soap industry. There is need to conserve the variability in the plant to prevent extinction of desirable types.

Keywords

Economic Botany Leafy Vegetable Oilseed Crop Indian Medicinal Plant Curry Leaf 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© New York Botanical Garden, Bronx, NY 10458 1985

Authors and Affiliations

  • Salikutty Joseph
    • 1
  • K. V. Peter
    • 2
  1. 1.College of HorticultureKerala Agricultural UniversityTrichur, KeralaIndia
  2. 2.College of HorticultureKerala Agricultural UniversityTrichur, KeralaIndia

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