The curry herb is still very unknown to many. We show what needs to be considered when cultivating the easy-care exotic spice.
At the curry herb (Helichrysum italicum) the name says it all: It tastes and smells like the famous spice mixture of the same name. However, the curry herb is not part of the curry powder. The daisy family (Asteraceae) is also known in many places as Italian helichrysum. However, since the herb is not yet very well known, there is hardly any variety on the market. However, six subspecies belong to it Helichrysum italicum, which brings some natural variety into play. In the kitchen, the herb is used in dishes similar to curry powder, but also as a It can be effective as an antibacterial medicinal plant and as a convalescent for colds and bruises be applied. Thanks to the silver-grey, needle-shaped leaves and the golden-yellow flowers, which can be admired from June to September, the curry herb also expresses its claim to a place in the Garden. We will show you what needs to be considered when growing this easy-care all-rounder.
Grow curry herb - step by step
1. Location: As a Mediterranean herb, the curry herb has its origins in the Mediterranean region. Accordingly, it welcomes a sunny to full sun location. In addition to growing in beds, the curry herb can also be cultivated in pots. However, the container should be large enough - the Italian helichrysum can grow up to 70 cm tall and requires a correspondingly large root space. It is best to use high-quality herbal soil as a substrate to avoid waterlogging. Our peat-free Plantura Organic herbal & seed soil is perfectly tailored to the needs of the curry herb. If the soil is too heavy, such as clay soil, you can also work in sand to ensure better drainage. By the way, the curry herb gets along very well with savory, lavender, sage and thyme as neighbors in the bed.
2. propagation: The curry herb is usually offered as a finished plant. However, if you want to raise your spicy offspring from the cradle onwards, you can also find curry herb seeds in specialist shops. If you already have a specimen in the garden, the seeds for the Sowing curry herb to be harvested. Sowing then takes place from February of the following year. The seeds will germinate after 10 to 14 days on a bright window sill indoors at an average temperature of 18 °C. In mid-May, the young plants can then be planted outdoors or placed outside in pots. In summer, the stock of curry plants can then be increased. Cuttings can be harvested and rooted. Non-lignified shoots without flowers promise the most success here. In the propagation box with high humidity, rooting takes place after about four weeks.
3. Watering and fertilizing: As a Mediterranean herb, the Italian helichrysum copes very well with drought and does not need too much water. But especially when growing in pots, you have to pay attention to the water supply. Especially on hot days, the curry herb must be watered regularly in the morning or evening hours. However, before the plant is generously flooded with plenty of water with a single watering for the next few days, it is advisable to give a little less water several times. This protects the roots and causes less stress for the plant.
If the curry herb overwinters, then in the second year something primarily organic organic fertilizer like our Plantura Organic universal fertilizer incorporated into the soil to provide it with sufficient nutrients. Otherwise you can be very economical when re-fertilizing. In winter it is not necessary to fertilize at all.
4. Cut: The curry herb is a perennial subshrub. This means that the lower part is lignified. To ensure that this part of the plant, which no longer has aromatic leaves but is unattractively bare, does not grow too large, it should be cut regularly. With the curry herb, however, this can be done during the harvest if shoots are always removed down to the woody part. You can find more information about the necessary care measures in our article “Cultivate curry herb“.
5. hibernate: The curry herb is considered to be relatively robust and hardy compared to other Mediterranean herbs, but a harsh winter can kill the herb. Therefore, as a precaution, it should be protected from excessively frosty temperatures. Potted plants should be placed in a warm place, preferably in the slightly cooler but particularly bright conservatory. Specimens that have been planted in the bed can be covered with scions or winter fleece to keep them safe through the winter.
6. To harvest: The leaves of the curry herb, which contain the flavoring essential oils, are best harvested by cutting whole shoots. This replaces the necessary topiary of the semi-bush and also saves time compared to the laborious harvesting of individual leaves. In order to achieve the highest possible content of the flavoring essential oils in the leaves, they should be harvested before flowering. However, pinching the flower buds can delay flowering and extend harvest time. Everything else to Harvesting and storing curry herb can be found in this special article.
7. To store: Of course, it is best to use the curry herb freshly harvested. Nevertheless, there are also ways to extend the usability of the herb and thus have it available all year round. Here is an overview of how the individual preservation methods are suitable for the curry herb:
- Dry curry herb: By drying the shoots, the curry herb loses too much of its essential oils and thus its taste. Therefore, this method of preserving the herb is not recommended.
- Freeze curry cabbage: This method is very suitable for making curry herb usable for longer. Always freeze whole shoots, not chopped leaves. As soon as the leaves are chopped up, a rather bitter taste develops.
- Insert curry cabbage: The whole shoots of the curry herb can also be very well preserved in oil. This then absorbs the essential oils of the spice and thus preserves its characteristic taste.
