Edible plant · herbs woody

Curry leaf

Murraya koenigii

Also known asKadi patta · Karuveppilai · Mitha neem · Sweet neem leaf · Karry pak

intermediate warm-season frost-sensitive continuous
Days to harvest
365–730
Yield / plant
0.15kg
Spacing
150 cm
Daily light
18–28DLI

Environment

The bounded range this crop tolerates.

Temperature
5152535
1535°C
pH
45.578.5
6–7.5
EC (hydro)
01234
1.2–1.8 mS/cm
Daily light
5152535
18–28 mol/m²/d
Continuous harvest

Climate and zones

USDA zones
10–12 (winter low around -1°C)
Frost
frost sensitive (dies at first frost)
Season
warm (summer, frost-sensitive)
·Outdoor year-round (in zone)
Outdoor in growing season
Unheated greenhouse / hoop
Heated greenhouse
Indoor (heated home)
·Indoor hydroponics + grow lights

Growing systems

Root mass: heavy. Thin-channel systems can't hold this crop.

·Deep water culture (rafts)
·NFT channels
·Vertical / aeroponic tower
Drip / Dutch buckets
Media bed (ebb and flow)
·Wicking bed
Soil bed

Growing media

MediumpH effectRetentionBacterial surface
Soil-based mix (Potting soil) varies high high

Nutrient demand by stage

NPK ratios are relative weights. EC targets shift through the plant's life.

StageNPKEC (mS/cm)
seedling2111
vegetative2121.4

Aquaponics suitability

Not recommended

Fish waste alone doesn't supply enough of what this crop demands. Grows in hybrid systems with supplemental dosing, but expect active management.

Care notes

A rewarding container tree for hydroponic or aquaponic greenhouses in temperate climates. Large container (20 L) with well-drained media. EC 1.5-2.5 mS/cm. pH 6.0-7.0. Temperature: 1835°C (tropical origin; growth slows below 15°C, and prolonged exposure below 5°C can kill the plant). High light (DLI 16-25 mol/m2/day; supplemental lighting helps in northern climates). The tree grows slowly for the first 1-2 years, then accelerates. Harvest leaves as needed by pinching individual leaves or cutting small branches; the tree resprouts readily. Propagation is by seed (fresh seeds germinate in 1-3 weeks; dried seeds lose viability rapidly) or by root suckers (the tree produces suckers that can be separated and potted). The leaves are most aromatic when freshly picked and fried in hot oil within minutes, which releases the volatile compounds. No dried or frozen product matches the flavor of fresh leaves from your own tree. For South Indian and Sri Lankan cooking enthusiasts, a curry leaf tree is one of the most valuable plants you can grow. Pest issues are minimal; mealybugs occasionally appear on indoor trees.

Further reading