I wanted to start a thread on this tree, but I almost put it into the Citrus cultivar section, because it Citrus relative. It's also in the UCR collection, so perhaps it should be in that section, I'll let the mods decide.

Is anyone here growing this interesting tree? I have one seedling, which I found from a local grower on the web. Right now I'm babying it, it comes in every night and is outside once the light and Sun are brightest.

It's an essential ingrediant in Indian food, especially curry. I suppose you could call it India's Kaffir Lime. My tree is too small and fragile to rub the leaves, but they are suppose to have a very aromatic and lovely cent.

I would love hear if anyone else is growing it and if not, perhaps it's a tree some of you would like to give a try. Being a close Citrus relative, a lovely scent and culinary uses, I just couldn't resist. I've heard nothing but postive's about the tree. I plan to treat it like a normal like Citrus and use the same fertilizers and soil.

The photos below are from UCR's page on the tree.




http://www.citrusvariety.ucr.edu/citrus/koenigii.html

I've been growing it for quite a few years. It is root hardy here where we get frequent freezes. I don't like the smell of the leaves, it smells medicinal to me. I had to pull up my tree when I added on to the garage but it multiplies freely from the roots and I've got lots of plants still. It likes to make a new plant when the roots reach an obstruction. I have one Indian lady calling me several times a year wanting plants.

Prior to growing citrus I was interested in culinary herbs. Curry leaf is one of the more exotic of the culinary herbs.

Curry tree, or more commonly known by subcontinent Indians as kati or kaddi tree, seems to grow very easy.

We had a tree that was given to us by a family friend. It seems to be relatively easy to grow, although it is unlikely to tolerate freezing or near freezing temps. It grows well in full sun to part sun.

It seems to bud easily when the roots are exposed to the surface. Our one tree that we started with now has resulted in 4-5 different pots, with each pot budding multiple plants.

It is an essential ingredient in much of Indian cooking, which we cook at least once per week.

I like the smell of this tree's leaves.

I'm learning a lot on this forum, and I will likely be changing the soil in at least one of these trees to be more along the recommendations for citrus. We seem to have good leaf growth, but the trunk doesn't seem to be thickening much.

I'm in Zone 6.

I don't know how hot it gets in Chandler, AZ, but this tree grows all over India, so I suspect it is very heat tolerant.


My mother has one in her yard in India and she says it is 8-10 feet high; she lives in a pretty hot area.

Old thread, but I am growing this plant for the 5th time. They died on all my previous attempts because I used to grow them outdoors. They are more cold sensitive than citrus, they go dormant around 55 degrees and die under 40 degrees in my experience. The leaves are used as a flavoring in South Indian cooking. This year I finally got 2 plants, potted them in a freely draining mix and kept them indoor through winter. One of them got severe root stress and dropped most leaves, but survived. They like it if the temps are above 70 deg. They respond well to citrus food or Azalea food. I have used only kelp so far because the leaves are edibles and I don't want chemicals in them. In most Indian grocery stores, 2 small sprigs of leaves cost $1. And most South Indian cooks buy them every week. Our supplies come from Hawaii and Florida, I am told. They can be propagated from fresh seeds or from root suckers. I enjoy this plant and I hope this attempt to grow it will be successful.

I remember reading that curry leaf is related to citrus and is a host for both asian citrus psyllid and citrus greening. There are no citrus psyllids around though so no worry. I eat foods with curry often!