CURRY
LEAVES
Botanical Name: Murraya koenigi
Indian Name: Curr
y
patty
Curry leaves are derived from a beautiful, aromatic
and more or less deciduous shrub or a small downy tree, up to 6 metres
in height and 15 to 40 cms in diameter. The leaves are slightly bitter
and aromatic,
Their mineral and vitamin contents are calcium, phosphorus, iron, nicotinic
acid and vitamin C. Fresh leaves on steam distillation under pressure
yield a volatile oil. Besides the oil, the leaves contain a residual glucoside
named as koenigin.
Curative Properties
Premature
Greying of Hair Liberal intake of curry leaves prevents premature
greying of hair. These leaves have the property to nourish the hair roots.
New hair roots that grow are healthier with normal pigment.
Hair
Tonic: When the leaves are boiled in coconut oil till they are
reduced to a blackened residue, the oil forms an excellent hair tonic
to stimulate hair growth and in retaining the natural pigmentation.
Curry leaves possess the qualities of a herbal tonic. They strengthen
the functions of stomach and promote its action. They are also used as
a mild laxative.
Digestive Disorders Fresh juice of curry
leaves, with lime juice and sugar, is an effective medicine in the treatment
of morning sickness, nausea and vomiting due to indigestion and excessive
use of fats. The curry leaves, ground to a fine paste and mixed with buttermilk,
can also be taken on an empty stomach in case of stomach upsets.
Diabetes Eating 10 fresh fully grown curry
leaves every morning for three months prevents diabetes due to heredity
factors. It also cures diabetes due to obesity, as the leaves have weight
reducing properties. As the weight drops, the diabetic patients stop passing
sugar in urine.
Burns and Bruises Curry leaves can be effectively
used to treat burns, bruises and skin eruptions. They should be applied
as a poultice over the affected areas.
Eye Disorders Fresh juice of curry leaves
suffused in the eyes, makes them look bright. It also prevents the early
development of cataract.
