Curry leaves is native to the Indian subcontinent and is often mixed with Helichrysum Italicum (which is also called curry plant in confusion). Its leaves are aromatic— sweet and pungent, which releases the mouthwatering fragrance and used in cooking.

Curry tree plant loves the warm, humid surroundings and loves subtropical and tropical heat. 

Planting Season: Where winters are harsh should grow it in a container - spring is the best season for planting. Plant this in a 5-gallon container and upgrade the size of it as the growth progresses. Place indoors or in a greenhouse in winter. Can plant anytime in a warm, tropical climate. 
 
Plant in the sunniest spot in your garden, do regular watering in the next two months. Pinch off its white flowers in the first two years to appreciate healthy growth. Once settled, it’ll start to grow up quickly. In cold areas 
 
It can tolerate mild freezing temperature but needs a lot of care in winter, in too much cold it shed its leaves and goes dormant until spring and start a new growth again. In the beginning, it’s a slow grower and reaches a height of 6-10 inches in a year (depending on the climate and growing conditions). Curry leaves don’t require a regular dosage of fertilizer. Use nitrogen-rich fertilizer in a month or two to boost growth. Also don’t fertilize in the dormant stage of the plant, which occurs in the winter in cooler areas. Regular pruning or picking of leaves is essential to promote the fresh foliage growth. Cut off dead leaves and branches from the curry leaf plant to maintain it.
 
Cultivation: Prepare fertile, well-drained soil. Transfer the plant in late spring/early summer (soil temp at least 60°F) in a warm and sunny location. The plant is being grown in the greenhouse for approximately 6 – 8 weeks. Keep soil dry. Fertilize once a month. 

Culinary tips: The fresh leaves are an indispensable part of Indian cuisine and Indian traditional medicines. They are most widely used in southern and west coast Indian cooking, usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi.