Kadi Patta Plant, Curry Leaves, Meetha Neem

Description

Kadi patta “Meetha Neem” Plant

The Kadi Patta plant, identified scientifically as Murraya koenigii, represents a botanical treasure. It originates from the Indian subcontinent and finds its place within the Rutaceae family. Emitting a delightful fragrance and boasting distinct flavor, its lush green leaves perfectly enhance a range of dishes.

It is a small tree, growing 4–6 m (13–20 feet) tall, with a trunk up to 40 cm (16 in) diameter. The leaves are pinnate, with 11-21 leaflets, each leaflet 2–4 cm (0.79–1.57 in) long and 1–2 cm (0.39–0.79 in) broad. They are highly aromatic. The flowers are small, white, and fragrant. The small black shiny berries are edible.

Uses

In southern and west-coast Indian cooking, as well as in Sri Lankan cooking, people highly value the leaves as a seasoning. They commonly incorporate them into curries, often frying them alongside chopped onions in the initial stages of preparation. These leaves also play a role in dishes like thoran, vada, rasam, and kadhi. However, their fresh form has a limited lifespan and doesn’t preserve well in the refrigerator. While dried curry leaves are available, their aroma is noticeably inferior. When tulsi leaves are unavailable, curry leaves step in for rituals and pujas.

Caring Tips:-

Location: Place your Kadi Patta plant in a location that receives lots of sunshine. If kept indoors, it prefers bright, indirect light. Outdoors, make sure it gets some shade from the hot afternoon sun.

Watering: Water the plant on a regular basis, letting the top inch of soil dry between waterings.

Soil: To avoid water accumulation, choose well-draining soil. A potting soil and sand mixture works nicely.

Fertilization: Every four to six weeks during the spring and summer growing seasons, feed your plant with a balanced liquid fertilizer.

Pruning: Trim any damaged or yellowing leaves to promote new development. Pruning also aids in retaining a bushy, compact appearance.