Cutting curry herb - why, when and how?

What should I watch out for when cutting?

Curry herb sprouts poorly or not at all from the woody shoots. Therefore, you should always cut something above the woody shoot pieces. There the herb is still soft and can easily sprout and branch again at the interfaces. It is best to always cut whole shoots, not just the tips, this will keep the shrub in a harmonious shape.

Cut cuttings

If you want to multiply your curry herb, then you can achieve this by sowing, but also with the help of cuttings. In spring or early summer, cut off some still soft, not lignified shoots without flowers (buds) from your curry herb. Then put the shoots in a pot that you have filled with a mixture of potting soil and sand.

How can I store curry herb?

Freshly cut curry herb spoils very quickly. Therefore, it should be processed immediately if possible. In the refrigerator, you can store it wrapped in a damp cloth for a day or two. For a longer storage period, drying, soaking or freezing is recommended. However, you should bear in mind that the aroma suffers greatly from drying.

How is curry herb used?

The relatively easy-care curry herb can be used to repel insects as well as for decoration or for cooking. In terms of taste, it goes well with lamb dishes or hearty stews. Even if it is not poisonous, the herb should not be eaten but removed from the dish before consumption.

When is curry herb cut?

Depending on how you want to use the curry herb, the ideal time to cut is very different. If you want to cook with the herb, it is best to cut it shortly before flowering, when the aroma is particularly intense.

In a dry bouquet, the yellow flowers in combination with the silvery leaves come into their own. It is best to cut the shoots when the flowers are slightly open. The aroma is irrelevant in this case. If you would like to use the curry herb to repel insects, cut before flowering, then the content of essential oils is higher.