[ Sorry for breaking the thread, but my heirloom newsreader (News
Xpress 2.01) choked on the excessively long References header.]

In article >,
Katra > wrote:
[snip]
>I've not cooked with curry for awhile and I have plenty in the spice
>cabinet, plus a live "curry" plant out in the herb garden.
>
>Now I realize that curry is actually a mixture of spices including
>turmeric and chiles, this "curry" plant I think is related to
>rosemary, or at least the growth pattern is the same.

I presume this is _Helichrysum italicum_? See:
<http://www.uq.net.au/hyperlinked/Herbs/curry.htm>

The other "curry plant" is probably more correctly(?) known as "curry
leaf" (_Murraya koenigii_) for which it's claimed "Most Indian cuisine
cannot do without the subtle flavouring of this highly aromatic leafy
spice." <http://www.indianspices.com/html/s062fclf.htm>

>The bruised leaves smell just like curry and add a nice light flavor
>to the meat that I put it on. It's not growing very well so I can't
>harvest a lot at a time, but it's nice!

I suspect the _Murraya_ also wouldn't grow very well where you are.
(See <http://www.tradewindsfruit.com/curry.htm> for photos of a well
grown specimen. ;-)

Cheers, Phred.

--
LID