Curry herb (bot. Helichrysum italicum) is not part of the spice mixture of the same name, but tastes quite similar. The silvery herb is said to have antifungal, pain-relieving and anti-inflammatory effects; it is used in homeopathy and can be grown in the home garden.
When is the right time to harvest curry herb?
Curry herb should be harvested shortly before flowering if it is to be used as a spice. For dry bouquets, harvest it shortly after flowering. It can be used all year round to repel insects if necessary.
When is curry herb harvested?
The ideal harvest time for curry herb depends largely on the planned use. If you would like to tie it into a dry bouquet, the yellow flowers should have already opened before harvesting. If, on the other hand, you value the essential oils that the curry herb contains, then harvest shortly before the flowering period begins.
The ideal harvest time:
- for use in the kitchen: just before flowering
- for dry bouquets: shortly after blooming
- for insect repellent: all year round if needed, particularly effective shortly before flowering
How long does curry herb last?
Like most herbs, curry herb only has a very limited shelf life after cutting. You can store it in the refrigerator for two to three days. It is best to wrap it in a damp cloth. The fresh herb is not suitable for longer storage. Ideally, you should use curry herb directly after harvesting.
How can I preserve curry herb?
There are various methods of preserving curry herb for later use. Unfortunately, when dried, the herb loses a large part of its oriental aroma, but it can be used to make tea. When placed in oil, the aroma is largely retained, as is the case when frozen.
You can use the pickled or frozen herb to season various dishes such as stews or lamb dishes. To do this, cook the herb whole. Before eating, remove it from the finished dish as it can cause digestive problems. However, the curry herb is not poisonous.
Methods of preserving curry herb:
- drying
- freeze
- soak in oil
Tip
The pleasantly oriental-tasting curry herb has a particularly intense aroma shortly before flowering.
