Is the fragrant herb edible or poisonous?

What should be considered when using curry herb?

The aromatic curry herb can definitely be described as an aromatic plant, it is even considered a medicinal herb with a fungicidal, anti-inflammatory and analgesic effect. The curry herb should not be eaten, however, because consumption can lead to digestive problems, especially in sensitive people. The delicate taste of the herb also becomes slightly bitter when cooked for a long time. Poisonous however it is not.

With more careful use and only briefly cooked, curry herb develops a very fine aroma. It is ideal for seasoning stews and lamb or other meat dishes, but also for soups, teas and Asian dishes.

By the way, they are also edible blossoms of the curry herb. Use it to refine your desserts or sprinkle the yellow splashes of color over your prepared salads. They are also suitable as edible decorations on plates and buffets or to refine herbal teas.

When should I harvest my curry herb?

The harvest is ideal when the aroma is most intense, i.e. shortly before flowering. It is best to use the freshly harvested cabbage in the kitchen. But it can also be done if necessary dry or freeze. If you each have complete shoots of the curry herb cut, then you can always easily remove it from your food.

The essentials in brief:

• not poisonous
• very easy to care for
• It is best to harvest shortly before flowering
• Use herb with caution
• can cause digestive problems (especially in sensitive people)
• Taste very delicate, but bitter when cooked for a long time
• Edible flowers
• Herbs can be frozen or dried