Curry plant

A perennial, it has a warm, spicy aroma used in Indian cuisine.

Team with beans, beetroot, celery, cucumber, onion, rhubarb, dill, chamomile, marigold and nasturtium and sage.

From tip cuttings taken in spring or from seed trays started in March or April. Plant in 4–6 weeks (May or June). Space in rows 50–100cm apart.

Harvest in 7–9 weeks.