PlantFiles: Curry Plant, Immortelle
Helichrysum italicum

I just wanted to add this to the comments on this plant because no one else mentioned it. I discovered the plant while shopping for facial moisturizer at a shop called L'Occitane. The oils from the flowers are invaluable as moisturizers for the skin, they have a complete line of products called "Immortelle" it is so excellent. I just had to get my plants so I can see them bloom into those beautiful bright yellow little flowers! Thanks for all your info!

This plant is used for cooking, but unlike the indian curry leaves this plant is not eaten. Add it to soups or stews and remove it. It is known to irritate the stomach when eaten. That is why it is not popular in the culinary world. I like to steam fish in wine and throw in herbs including silver leaf curry, but I then remove it without eating it.

This is a great little herb! It grows amazingly well, looks nice, and smells nice. Though the odor can be a little over powering at times, espicially after I have trimmed it and smelled like curry all day.

This plant is edible but is not used for curry (curry is a mixture of many different spices and various around the world). It does however have uses as an essential oil.

ManicReality is mistaken: Helichrysum italicum is not used in Indian food, and got the name Curry Plant simply because it smells like curry powder.

It is edible, but it tastes nothing like it smells: it's grassy with a bitter aftertaste (or sometimes just bitter), and in my opinion it's best used for flavoring meats before roasting. I have also seen it recommended for salads, sandwiches (especially with cream cheese), and for boiling with vegetables or rice. I wouldn't consider it valuable as a herb; it's mainly grown as an ornamental. In other words, it isn't grown because it's used as a herb; it's used as a herb because people are growing it anyway.

Because of its name, it is often confused with Curry Leaf, Murraya koenigii.

A new plant for me, found it in the herb section at one of my fave nurseries. While it smells like curry, I don't think you cook with it.
Mine is planted inground, part sun and protected by a big tree.

This plant has done so well for me, I purchased 3 more. Reminds me of rosemary but with a curry scent. Do not overwater, great for a xeriscape garden.

I love this plant - its colour provides interest and structure in the herbaceous border and it smells wonderful when disturbed. It likes a sunny, but sheltered spot. I prune it back to (but not into) old wood in the spring to encourage new growth otherwise it gets straggly and woody. As for cooking with it, the leaves of the plant that is used in making curries comes from the Indian bay or Curry leaf (Botanical name: Murraya koenigii).

Yes! It's edible, go by any Indian restaurant or look online for Indian recipes.... Your nose knows... I love the smell of this plant, I had never imagined it would be so pretty to top it off. Also since I have gotten it, it seems to take care of itself, Another great benefit. I can't wait to move in to the place where I planted it, and start cooking :)

I was told it was not "really" edible at Tallahassee Nursery, so I'm wondering if it is or not. I'll keep searching the web for more info. Please let me know if your know for sure if it's edible.

We brought this plant because of its very interesting smell! Thank you for confirming with us that we could you it to flavour food as we were always curious!

This is a drought and sun tolerant plant surviving upon a stacked stone wall with a full western sun exposure close to a large pine tree. The curry fragrance gives pleasure to work or water around.

With no protection or covering, this plant winters over here in Raleigh, NC with no die back and little to no leaf burn. Perhaps the dry conditions aid in this?

Evergreen, silvery gray-green foliage and early summer golden yellow button-like blooms in early summer.

The fragrance of these seems to be variable. Mine smells like a candy bar from the old days: Bit 'O Honey. Lovely silver foliage, drought tolerant, and has overwintered here in zone 6 the past 2 years. Easy to root tip cuttings for insurance against winter loss.

I have this growing in the dwarf variety, it's silver foliage is almost white and stunning against the red brick path. The nursery told me that you can cook with the leaves, sautee'd in oil, they give a nice taste to onions as a flavour base for stews and curries.

Just found these curiosities at a local store and purchased some. The curry scent is very real and unusual, to say the least. Can't find much information on them, but the label says they 'spread' so we'll see how they do, I have several other helichrysums that are doing well so far in zone 9 coastal Nor. CA.