Last updated on October 23rd, 2023 at 09:01 pm
Curry herb (bot. Helichrysum italicum) is not a component of the spice mixture of the same name, but tastes quite similar. The silvery herb is said to have fungicidal, analgesic and anti-inflammatory effects, it is used in homeopathy and can be grown in the home garden.
When to harvest curry cabbage?
The ideal time to harvest curry herb depends largely on the intended use. If you want to tie it into a dry bouquet, then the yellow flowers should have already opened before harvesting. If, on the other hand, you value the essential oils contained in curry herb, then harvest shortly before the beginning of flowering.
The ideal time of harvest:
- for use in the kitchen: shortly before flowering
- for dry bouquets: shortly after blooming
- for insect repellent: all year round if needed, especially effective shortly before flowering
What is the shelf life of curry herb?
Like most herbs, curry herb has a very limited shelf life once cut. You can store it in the refrigerator for two to three days. For this, it is best to wrap it in a damp cloth. The fresh herb is not suitable for longer storage. Ideally, you use curry herb immediately after harvesting.
How can I preserve curry herb?
There are several methods to preserve curry herb for later use. When dried, the herb unfortunately loses a large part of its oriental aroma, but it can be used well for the preparation of tea. Pickled in oil, the aroma is largely preserved, as well as when frozen.
With the pickled or frozen herb you can excellently season various dishes such as stews or lamb dishes. For this purpose, cook the herb whole. Before eating, remove it from the finished dish, because it can cause digestive problems. However, curry herb is not poisonous.
Methods of preserving curry herb:
- dry
- freeze
- pickle in oil
Tips
The pleasant oriental tasting curry herb has a particularly intense aroma shortly before flowering.