Curry Bush: The French Alternative
Just when you think you can smell a delicious curry cooking, you may be surprised to discover it is the strong aroma of a curry bush instead of a flaming hot vindaloo.
The curry bush (Helichrysum italicum) is heat and frost hardy. It grows in full sun and well drained soil. It has lovely silver foliage which does not need pruning and which it keeps all year round.
Uses
Curry is not made from the curry bush, as its flavour changes when heated. However new shoots can be picked off, chopped finely and put into dressing.
Jackie’s dressing
- 1 part lemon or lime juice
- 3 parts olive oil
- garlic, chopped
- pinch of salt
- new curry shoots, finely chopped
The dressing will have a delicious curry flavour, which is lovely poured over cold meat, prawns or chopped cold potatoes.
Cost and availability
Look for curry bush at your local nursery amongst the herbs. A 125mm pot costs approximately $3.70.
Further information
Other Jackie French ideas are available in her new book Making Money from your Garden (Earth Garden Magazine, 1997, rrp $9.95). Available from book stores and newsagents throughout Australia.