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CURRY TREE ๐ŸŒณ FLOWERS ๐Ÿ’

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MaheshJayampathi
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The curry tree (Murraya koenigii) produces small, white, funnel-shaped flowers in clusters at the tips of its branches from April to May. The flowers are fragrant and have five petals, measuring 10-12 mm across. After the flowers bloom, the tree produces small, round or elliptical berries that are black and glossy when ripe. The berries contain one or two green seeds, but the large seed in the center is toxic and should not be eaten. 
 
The curry tree is a small evergreen tree native to India and Sri Lanka, with fern-like, mid-green leaves that have a strong curry-like scent when crushed. The leaves are used in many Indian dishes, such as thoran, vada, rasam, kadhi, and masala dosa. The whole plant has medicinal properties. 
 
The curry tree can self-pollinate, and cuttings can also be used for propagation. To propagate from cuttings, take a three-inch section of a healthy stem with a few leaves, remove the leaves from the bottom inch, and insert the cutting into a pot of soilless potting medium. Place the pot in a warm, moist location with bright, indirect light, and keep the soil moist but not wet. After about three weeks, the cutting will root and can be transplanted to a larger pot or garden soil. 


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