Curry plant (helichrysum)

Helichrysum italicum

herb

Silvery leaves smelling of curry, infused in oil, sauces or rice then removed, like a bay leaf.

Origin

Mediterranean (Corsica, Italy)

Where to find it

On the sands and rocky ground of the Corsican, Sardinian and Tuscan coasts; in Corsica, it is mostly distilled for its essential oil, and sold in sachets at markets.

Season (United States)

June to August

Preparation

One sprig is enough for a dish: it flavors it at the end of cooking and is removed before serving.

Molecules

In small amounts, not counted Lutein and zeaxanthin · Chlorophyll

Did you know?

It has nothing to do with Indian curry: its scent alone gave it the name “curry plant”.