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Curry Plant (Helichrysum italicum) Seeds
New product
[Helichrysum italicum] Curry Plant seeds, aromatic shrub with silvery foliage and curry-like fragrance, different from cut-flower strawflower.
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More info
- Curry Plant
- The Curry Plant
- How to Sow Curry Plant
- How to Grow Curry Plant
- Growing Tips for Curry Plant
- Diseases and Pests of Curry Plant
- Uses and Curiosities of Curry Plant
Curry Plant
Curry Plant (Helichrysum italicum), also known as Immortelle, is a small evergreen shrub of the Asteraceae family, typical of Mediterranean scrubland. Curry Plant is different from the cut-flower strawflower (Helichrysum bracteatum): it is grown mainly for its aromatic foliage and essential oil, not as a cut flower.
The Curry Plant
Curry Plant has a bushy habit, with a woody base and a height of about 60 cm. The leaves of curry plant are linear, thin, silvery-grey, and release an intense curry-like fragrance when rubbed. In summer it produces small clusters of lemon-yellow flowers that keep their color even once dried.
How to Sow Curry Plant
Sow curry plant in February-March under cover. Seeds germinate in 2-3 weeks at around 20°C. Seedlings should then be pricked out individually and hardened off under shelter for their first winter.
How to Grow Curry Plant
Curry plant loves full sun and well-drained soil, even poor and stony soil. It is very drought resistant once established and tolerates temperatures down to about -10°C. It cannot cope with waterlogging or excessive humidity.
Growing Tips for Curry Plant
To keep curry plant's shape compact, prune it in spring back to old wood, encouraging new growth. Curry plant is also well suited to being grown as a low aromatic hedge.
Diseases and Pests of Curry Plant
Curry plant is a very hardy plant, rarely attacked by pests. The main risk is stem rot in case of prolonged waterlogging or very humid climates.
Uses and Curiosities of Curry Plant
Curry plant is the main source of the prized essential oil used in perfumery and aromatherapy for its skin-regenerating properties. Its leaves, with a curry-like flavor, are sometimes used in Mediterranean cooking to season meat, fish or vegetable dishes, removed before serving.