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Curry Leaf
The leaves are food and are eaten daily across South Asia. The small black berries have sweet edible pulp, but the SEED inside is poisonous - spit it out, and sweep fallen fruit up where small children play. Two things this is not: it is not the ornamental 'curry plant' (Helichrysum italicum), which smells of curry but tastes bitter and resinous and is no substitute, and it is not curry powder, a ground spice blend that usually contains no curry leaf at all.
Overview
The aromatic little Rutaceae tree behind South Indian cooking - not curry powder, and not the ornamental 'curry plant'. A 6-15 foot tree outdoors in zones 9b-11, and everywhere else a container plant that summers outside and winters on a windowsill.
Curry leaf (Murraya koenigii) is a small evergreen tree in the citrus family whose glossy pinnate leaves carry an aroma nothing else can substitute for - citrus peel, resin, and something warm and nutty underneath. It is the leaf that hits hot oil at the start of a South Indian dish and perfumes the whole kitchen in about four seconds. Two clarifications first, because both catch people out: this is not curry powder, a British-invented ground spice blend that usually contains no curry leaf at all, and it is not the ornamental 'curry plant' (Helichrysum italicum), a silver Mediterranean shrub whose scent promises curry but whose leaves are bitter and resinous; its shoots do flavor oils and stews in Mediterranean cooking, usually lifted out before serving, but it is no substitute for this.
In its native India and Sri Lanka it grows as a 6 to 15 foot tree, suckering at the base and seeding itself about freely. In the United States it is fully outdoor-hardy only in zones 9b through 11. Everywhere else - which is to say almost everywhere - it is grown as a container plant that summers on the patio and winters indoors, and that is how the overwhelming majority of American cooks who grow their own actually keep one alive. It is a slow, patient plant that rewards a few specific habits: pinch it to make it branch, cut whole sprigs rather than picking leaflets, use the leaves fresh, and above all leave it nearly dry through the winter.
At a glance
- Sun
- Full sun · Part sun
- Water
- Medium
- Spacing
- 48–144 in (typ. 96)
- Mature height
- 24–180 in (typ. 108)
- Start by
- Direct sow · Transplant · Division
- Frost
- Tender
- Germination
- 10–90 days (typ. 30) @ 68–90 °F (typ. 80)
- Spread
- 18–144 in (typ. 60)
- Soil
- Well-drained
- Temperature
- Damaged below 32°F · struggles above 105°F
- Self-sows
- Yes — expect volunteers
When to plant
No planting window on record for this zone.
Life stages
- First-year establishment day 0–365 from transplant
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Water when the top inch or two dries, never on a scheduleevery 4 dA young curry leaf wants steady moisture to root in, but it comes from monsoon-and-dry-season country and resents standing wet. Push a finger into the soil and water deeply only when the top inch or two is dry. In a pot, make sure water runs freely out of the bottom and empty the saucer.
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Plant into a large pot with real drainage, or a sunny sheltered bedIn zones 10-11 give it full sun and free-draining ground with room for an 8-12 foot tree. Everywhere colder, start it in a 12-18 inch pot with drainage holes and a gritty, free-draining mix - a plant you can carry indoors is worth far more than one you lose to a cold night.
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Keep it above 50F and out of any frostGrowth stalls below about 50°F and the tree begins dropping leaves; a frost damages or kills it outright. Move a container in before nights reach 50°F rather than waiting for a freeze warning, and site an in-ground tree against a warm south or west wall.
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Feed lightly through the first warm seasonCurry leaf is slow in its first year and does not need forcing. A dilute nitrogen-leaning feed every three or four weeks from spring to early autumn is plenty. Stop feeding entirely once nights cool and the plant slows.
Leaves dropping after a cold night (normal below 50F, but move it somewhere warmer)Soggy mix and yellowing lower leaves - back off waterVery slow growth in year one, which is normal for this treeScorched leaf edges on a young plant in fierce afternoon sun -
Water when the top inch or two dries, never on a scheduleevery 4 d
- Warm-season flush Apr, May, Jun, Jul, Aug, Sep, Oct (yearly)
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Feed nitrogen-leaning food every 3-4 weeks in warm weatherevery 28 dThis is a leaf crop, so nitrogen is what you want. A balanced or nitrogen-leaning liquid feed every three to four weeks from the first spring flush until early autumn keeps the leaves large, dark and aromatic. Many growers add an occasional dose of buttermilk or diluted fish emulsion, which the tree responds to well.
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Pinch the growing tips to build a bush, not a poleevery 30 dLeft alone, curry leaf grows as one thin whippy stem. Pinch out the tip of the main stem once the plant is 8-12 inches tall, and pinch the tips of side branches as they extend. Every pinch forces two more branches, and a bushy plant carries several times the harvest of a leggy one.
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Repot every 2-3 years, or top-dress a large tubContainer plants exhaust their mix and circle their roots. Every two or three years in early spring, move up one pot size or knock the plant out, trim the outer roots, and repot into fresh free-draining mix. On a tub too big to lift, scrape off the top two inches and replace it with fresh compost.
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Scout every new flush for psyllids, scale and mealybugsevery 10 dCurry leaf pests live on the tender new growth and in the leaf axils. Look over each flush as it pushes, using a hand lens, and check the undersides and stem joints. The Asian citrus psyllid in particular breeds only on soft new growth, and catching it at the flush is the whole game.
A single leggy stem with no branches (start pinching)Nose-down mottled insects on the shoot tips - Asian citrus psyllidSticky leaves and black sooty film below a scale or mealybug colonyPale, washed-out leaves signaling hunger in a container -
Feed nitrogen-leaning food every 3-4 weeks in warm weatherevery 28 d
- Bloom May, Jun, Jul (yearly)
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Decide whether you want flowers or leavesA mature tree throws loose clusters of small, powerfully fragrant white flowers. Flowering and fruiting divert energy from leaf production, so many growers snip the clusters off a container plant to keep the harvest coming. Leave them if you want seed, or simply enjoy the scent.
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Keep water steady through bloomevery 4 dErratic watering during flowering causes the clusters to drop before they set. Keep moisture even and the plant out of drying wind if you are growing on for seed.
Clusters of small white flowers with a strong sweet scentFlower drop from drying out between wateringsLeaf production slowing while the tree flowers -
Decide whether you want flowers or leaves
- Berries ripening Jul, Aug, Sep (yearly)
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Pick berries fully black if you want fresh seedBerries go green, then red, then glossy black. Only fully black fruit carries a mature seed, and that seed must go into soil within days - see Propagation. Squeeze the pulp off, rinse the seed, and sow it immediately.
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Clean up fallen fruit around children and petsThe pulp is sweet and edible but the seed inside is poisonous. Sweep up dropped berries where small children play, and expect volunteer seedlings underneath an outdoor tree, since birds spread the seed freely.
Green berries turning red then glossy blackBirds stripping the fruit before you get to itVolunteer seedlings coming up under an in-ground tree -
Pick berries fully black if you want fresh seed
- Leaf harvest Apr, May, Jun, Jul, Aug, Sep, Oct (yearly)
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Cut whole sprigs, never strip individual leafletsevery 14 dSnip the entire pinnate sprig where it joins the stem, taking the stalk and all its leaflets together. Cutting a sprig cleanly is also a pruning cut and pushes new branching, while picking leaflets off one at a time leaves bare stalks and gives you nothing back.
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Take no more than a third of the foliage at onceCurry leaf regrows from the leaves it keeps. On an established plant take up to a third of the sprigs at a time and let it recover for a few weeks; on a young plant under two feet, take a sprig or two at most. Overharvesting is the second most common way people lose this tree.
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Cut back hard in late spring to reset a leggy plantAn older container plant that has gone tall and thin can be cut back by a third to a half in late spring, once warm weather has arrived and the tree is growing strongly. It resprouts from the cut stems and from the base, and you get a flush of tender sprigs about six weeks later.
Bare stalks left behind from picking leaflets instead of cutting sprigsA plant stripped too hard and refusing to push new growthSmall, thin, pale leaves signaling hunger or a pot-bound root ball -
Cut whole sprigs, never strip individual leafletsevery 14 d
- Winter rest indoors Jan, Feb, Mar, Nov, Dec (yearly)
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Water hardly at all - this is what kills most curry leaf plantsevery 25 dA semi-dormant plant in short winter days uses almost no water, and the roots rot in mix that stays damp. Water perhaps once every three or four weeks, just enough that the root ball never goes bone dry, and only when the top two inches are dry. Far more curry leaf trees drown in January than freeze in December.
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Move the pot in before nights hit 50FBring the plant indoors while nights are still in the fifties rather than waiting for frost. Give it the brightest window you have, keep it between 60 and 75°F, and keep it away from heating vents and drafty doors.
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Expect leaf drop and do not panicMany indoor plants yellow and shed most or all of their leaves over winter. That is a rest, not a death - the wood stays green under a scratch, and new leaves push in spring as light returns. The fatal mistake is responding to bare stems by watering and feeding more.
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Check weekly for spider mites and scale in dry indoor airevery 7 dHeated indoor air is perfect for spider mites, and scale and mealybugs multiply unchecked on a plant nobody is looking at. Check leaf undersides and stem joints weekly, and rinse the foliage in the shower every few weeks to keep humidity up and populations down.
Fine stippling and webbing on leaf undersides - spider mitesSoggy mix and a sour smell, the start of winter root rotTotal leaf drop (usually normal - scratch a stem and look for green)New growth appearing in late winter, the cue to resume light watering -
Water hardly at all - this is what kills most curry leaf plantsevery 25 d
Harvest
- Style
- Cut and come again
- Typical yield
- 10–250 sprigs (typ. 60)
- By weight
- 2–48 oz (typ. 10)
- First production
- 1–3 yrs (typ. 2)
- The plant is at least a foot or two tall with several branches and foliage to spare
- Sprigs are fully expanded, glossy dark green and intensely fragrant when rubbed
- Cut the whole pinnate sprig at its base rather than pulling off individual leaflets
- Take no more than a third of the foliage at one time, less on a young plant
Watch out for
Root Rot High
Root rot is not one organism but a group of soil fungi and water molds - Pythium, Phytophthora, Fusarium, Rhizoctonia and others - that sit harmlessly in most soils and only turn destructive when the ground stays saturated. Waterlogged soil drives the air out, the roots suffocate, and the weakened tissue is invaded and goes soft, brown, and stringy. Because the damage is underground you usually see it first as something that looks like drought: wilting, yellowing, stunting, a plant that does not respond to being watered. Overwatering, heavy compacted ground, a low spot that collects runoff, a pot with no drainage or a saucer left standing full, and cold wet soil in winter are the usual causes. Once roots have actually rotted there is no cure - this is a problem you prevent rather than treat.
Watch for: Wilting in the middle of the day on a plant whose soil is damp - the classic tell, and the reason people water a rotting plant and finish it off. Leaves yellowing from the bottom up, dull off-color foliage, and growth that stalls for no visible reason. Whole shoots, or one side of the plant, collapsing while the rest still looks fine. Soft, dark, or mushy tissue at the base of the stem or at the crown, sometimes with a sour smell. Lift a failing plant and look at the roots: healthy ones are firm and pale, rotted ones are brown or black and slimy, and the outer layer slips off between your fingers leaving a thread of core behind. Seedlings that topple over at soil level are the same problem, called damping-off.
Prevent: Drainage is the whole defense. Match the plant to the site first - something that wants sharp drainage will not survive heavy clay or a low, water-collecting spot however well you tend it. Where the ground is heavy, plant on a raised bed, berm, or slope, or grow in a container. Set plants at the depth they were already growing, since burying the crown or the root flare is a common cause of rot, and keep mulch pulled back a few inches from the stem base instead of piled against it. Water the soil rather than the calendar: check that the top inch or two is dry before watering again, cut back hard in cool weather and winter dormancy, and never leave a pot standing in a full saucer. Do not plant or dig in soggy ground, and go easy on rich amendments for plants that want it lean. Rotate annual crops, and start with clean healthy plants and fresh mix.
Treat: There is no cure for tissue that has already rotted, so act on the conditions rather than looking for a spray. Stop watering at once and fix the drainage - open up compacted soil, or move the plant to a raised, sharply drained position or a container. Lift a badly affected plant, cut away every soft dark root and rotted section with a clean blade back to firm pale tissue, and replant only the healthy parts into fresh free-draining soil or mix. Often the better move is to give up on the plant and save its offspring instead: cuttings, offsets, or divisions taken from firm healthy growth root readily and give you a clean start. Bin the rotted material rather than composting it, and correct the drainage before you replant, because the rot comes straight back in the same wet spot.
The commonest way this plant dies, and almost always self-inflicted. A semi-dormant winter plant in short days uses hardly any water, and a well-meaning owner watering a leafless tree back to health drowns it. Water perhaps once every three or four weeks indoors, use a gritty free-draining mix in a pot that actually drains, and never leave it standing in a saucer of water.
Spider Mites High
Spider mites are not insects but tiny sap-feeding arachnids, smaller than a grain of salt, and you almost always notice the damage before you notice them. They live on the undersides of leaves and drain the cells one at a time, which is why the leaf goes finely stippled with pale dots before it bronzes and dries. They breed explosively in hot, dry, dusty, still air - a generation can pass in a week at high temperature - so a barely visible population becomes a webbed, bronzed plant within a fortnight. Drought-stressed plants and plants wintered indoors in dry heated air are the classic hosts. Broad-spectrum insecticides make matters worse rather than better, because they kill the predatory mites and lady beetles that normally hold mites in check.
Watch for: Fine pale stippling or speckling across the upper leaf surface, as though the color had been sandblasted out of it, and later a dull bronze or rusty cast over the whole leaf. Delicate webbing across leaf joints, shoot tips, and undersides - that comes with a heavy infestation and means you caught it late. Leaves that dry, curl, and drop early while the plant looks thirsty no matter how much you water it. Hold a leaf over a sheet of white paper and tap it: the specks that fall and then start walking are mites. With a hand lens, look on the undersides for the mites themselves, pale or reddish, and their round translucent eggs. Damage that shows up first on the hottest, dustiest, most sheltered side of a plant, or on a pot sitting near a radiator indoors.
Prevent: Do not let plants get drought-stressed - that is the single strongest trigger, and a plant watered steadily through heat is far less likely to have a mite problem at all. Hose the foliage down, undersides included, during hot dry spells: it knocks mites off, washes away the dust they thrive in, and raises the humidity around the plant for a while. Indoors and under cover, keep the air from going hot, dry, and stagnant, wipe or rinse the leaves occasionally, and keep pots away from radiators and heating vents. Inspect any plant carefully before you bring it indoors for winter or set it among others, since mites almost always arrive on something else. Avoid broad-spectrum insecticides: they wipe out the predatory mites, lacewings, and lady beetles that do most of this work for you, and reliably leave you with a worse outbreak than you started with.
Treat: Start with water. A strong jet aimed at the leaf undersides, repeated every few days for a couple of weeks, knocks populations down and breaks the cycle - on many plants that alone ends it. On anything that regrows quickly, shearing back badly infested growth resets the plant to clean foliage. If it keeps building, spray insecticidal soap or horticultural oil directly onto the undersides where the mites actually live, and repeat every five to seven days for three rounds: contact sprays do not kill the eggs, so a single application always fails. Anything you spray must be labeled for the plant you are treating - follow the label and observe its pre-harvest interval on anything you eat. Predatory mites are an effective release in a greenhouse or on an indoor plant. Above all, correct the heat, dust, and drought stress that caused it, or the mites simply come back.
The main pest of an overwintered curry leaf, and close to inevitable on a plant standing in dry heated air all winter. Fine pale stippling on the leaflets and webbing in the leaf joints are the signs; a plant already shedding leaves for dormancy hides the damage until it is bad. Rinse the whole plant in the shower every few weeks, keep it off the radiator, and inspect weekly from November.
Asian Citrus Psyllid High
The Asian citrus psyllid is a tiny mottled brown sap-sucking insect, roughly the size of an aphid, that feeds only on citrus and its relatives in the Rutaceae family. Adults sit at a distinctive nose-down angle on new shoots, and the yellow-orange nymphs cluster on the unopened flush producing curled waxy tubules of honeydew. The feeding itself twists and distorts new growth but rarely kills a plant. Its real significance is that it is the vector of citrus greening (huanglongbing), the incurable bacterial disease that has devastated citrus across Florida, Texas and parts of California. A psyllid population on any Rutaceae host inside a quarantined area is a reservoir that carries the disease to nearby citrus, which is why the movement of these plants and their leaves is federally regulated. It breeds only on tender new growth, so populations track the flush cycle rather than the calendar.
Watch for: Tiny brown-mottled insects about an eighth of an inch long perched nose-down at a sharp angle on the tips of new shoots - the posture is the giveaway, and no other pest of these plants holds it. Yellow-orange nymphs packed into the unopened flush, along with white waxy curls and tubules of honeydew that look like tiny springs. New leaves that emerge twisted, notched, curled or stunted, with a sticky shine and later black sooty mold on the growth below. A cloud of small insects that jump and fly when you disturb a flush. Ants working the shoot tips. Check every new flush from the moment it pushes, since that is the only growth the insect breeds on, and use a hand lens - the adults are easy to mistake for aphids at a glance.
Prevent: Buy plants only from a licensed local nursery, and never accept or move these plants, cuttings or leaves out of a quarantined area - that is how the insect and the disease travel between regions, and in most quarantined states it is against the law. Inspect every new flush through the growing season, since the insect breeds only on tender new growth, and water and feed steadily rather than in bursts so the plant pushes fewer and less concentrated flushes to defend. Do not plant a preferred host right beside your citrus. Leave the lady beetles, lacewings, syrphid larvae and the parasitic wasp Tamarixia radiata alone, because they do most of this work where broad-spectrum sprays are not used. Report a suspected find to your state agriculture department or extension office; regional programs depend on early detection and will often survey and advise for free.
Treat: Act on the flush, not the calendar. Knock light populations off with a hard jet of water, and rub out colonies on a small plant by hand. Horticultural oil and insecticidal soap kill nymphs and adults on contact and are the right choice on anything you eat, but they must coat the shoot tips thoroughly and be repeated every seven to ten days while the flush is soft. Prune off heavily infested flushes and bin them rather than composting them. Where the disease is present, area-wide programs may call for a soil-applied systemic or a coordinated spray schedule - follow your state's guidance rather than improvising, and use only products labeled for the plant, observing the pre-harvest interval on anything you harvest for the kitchen. Removing a badly infested plant that sits beside healthy citrus is sometimes the responsible answer. Report finds so local programs can track spread.
This is the single most important thing to know about growing curry leaf in the United States. Research has found it MORE attractive to the psyllid than citrus itself, and it is used deliberately as a trap plant for that reason - while being immune to the greening bacterium, so the tree stays healthy while breeding the insect that infects your lemon tree. Keep it well away from citrus in quarantined areas, scout every flush, and never move plants or leaves across state lines.
Scale & Sooty Mold Medium
Scale insects are sap-suckers that spend most of their lives immobile, fixed to a stem, twig, or leaf underside beneath a waxy or shell-like cover. They look far more like bumps, blisters, or crusty encrustations than like insects, which is why an infestation is usually well established before anyone notices it. Soft scales excrete large amounts of sticky honeydew that drips onto everything below and grows a black sooty mold - and those blackened leaves are often the first thing a gardener actually sees. Armored scales produce no honeydew but sit under a hard shield that protects them from most sprays. They spread as tiny mobile crawlers in the weeks after hatching, which is the only stage that moves and the only stage that is easy to kill. Populations build on stressed plants, on crowded shaded growth, and above all on plants kept indoors in dry, still air over winter.
Watch for: Rows of small brown, tan, black, white, or waxy bumps along stems, twigs, leaf midribs, and leaf undersides that do not brush off but can be scraped loose with a fingernail. A sticky shine on the leaves - and on the floor, table, or path beneath the plant - that later turns black with sooty mold. Ants running steadily up and down the stems, since they farm and defend scale for that honeydew; often the first sign anything is wrong. Yellowing leaves, weak thin growth, and dieback of individual branches or canes that are heavily encrusted. On fruit crops, scale covers and sooty mold directly on the fruit. Check the leaf undersides and the shaded inner wood, which is where colonies build up unseen.
Prevent: Inspect. Look over leaf undersides and stems regularly - on a crop you pick, every harvest is a scouting chance - and check every new plant thoroughly before you buy it, plant it, or set it beside anything else, because scale almost always arrives on a plant rather than flying in. Quarantine new houseplants for a few weeks. Keep plants unstressed and not over-fertilized, since soft, forced growth is what populations build on. Prune for airflow and light to open up the shaded inner growth where scale hides, and prune out heavily infested wood as routine maintenance - on anything that gets a hard annual pruning, that alone removes most of any buildup. Leave the lady beetles, lacewings, and parasitic wasps alone, since they normally keep scale down to nothing, and keep ants off the plant where you can, because ants protect the colonies from those predators. Indoors, avoid hot, dry, still winter air.
Treat: Horticultural oil is the main control: it works by smothering, so it has to coat the insects thoroughly - stems, twigs, and leaf undersides - and it usually needs repeating, because the waxy covering shields them and no single pass reaches everything. On deciduous woody plants a dormant-season oil smothers the overwintering stage while the leaves are out of the way, and timing a growing-season spray to the crawler stage, when the young are mobile and uncovered, is far more effective than spraying settled adults. On a small plant or a light infestation, scrub or wipe the scales off by hand, or dab them with a cotton swab of rubbing alcohol. Prune out and destroy badly encrusted wood rather than trying to save it. Wash off the sooty mold once the scale is gone - it lives on the honeydew, not on the plant, and stops once the supply does. Anything you spray must be labeled for the plant, and oils can burn delicate foliage, so test first.
Common on curry leaf and easy to miss, since the bumps sit along the thin leaf stalks and stem joints where they look like part of the plant. Sticky leaflets and a black film are usually what you notice first. Wipe small colonies off with an alcohol swab and use horticultural oil on larger ones - the leaves are eaten, so stick to oil and soap and rinse harvested sprigs well.
Mealybugs Medium
Soft, slow-moving sap-suckers that coat themselves and their egg masses in a white waxy fluff, so a colony looks like scattered specks of cotton wool rather than like insects. They wedge into the places hardest to see and hardest to spray - leaf axils, crevices, stem joints, leaf undersides, the base of the plant, and sometimes the roots - and feed there for weeks, weakening growth and excreting sticky honeydew that blackens with sooty mold. Ants farm them for that honeydew, carry them from plant to plant, and drive off the predators that would otherwise control them. Populations explode in warm, dry, still air, which is why indoor and greenhouse plants suffer worst.
Watch for: White cottony masses tucked into leaf axils, crevices and stem joints, which smear rather than brush off. A sticky shine on the leaves and on the surface beneath the plant, later blackened with sooty mold. Ants running steadily up and down the stems - often the first thing anyone notices. Yellowing, stunted or distorted growth with no other obvious cause. On a plant that has been treated repeatedly and keeps declining, check the roots, because root-dwelling mealybugs are easy to miss entirely.
Prevent: Inspect new plants thoroughly before you buy, and quarantine anything you bring indoors for a few weeks - mealybugs almost always arrive on another plant rather than flying in. Check leaf axils and crevices every few weeks on anything grown under cover, since a colony found early is trivially dealt with. Control the ants that protect and spread them; a sticky barrier on a pot rim or a stem does a lot of work. Keep plants unstressed, avoid heavy nitrogen feeding, and do not leave them standing in hot, dry, stagnant air.
Treat: Deal with small colonies mechanically: dab them with a cotton bud dipped in rubbing alcohol, wipe them off with a damp cloth, or wash the plant down with a firm jet of water aimed into the crevices where they hide. For anything larger, spray insecticidal soap or horticultural oil directly onto the insects, which means getting into the axils and undersides where they actually live, and repeat every seven to ten days for at least three rounds, because the waxy coat protects them and contact sprays do not kill the eggs. Cut out badly infested growth rather than nursing it, deal with the ants at the same time or the colony rebuilds, and test any oil first, since it can burn foliage in heat.
White cottony tufts wedged into the leaf axils and where the pinnate stalks meet the stem, especially on plants kept indoors. Because the harvest is foliage, treat early and by hand with an alcohol swab or a strong rinse rather than letting a colony build to the point where you would want a spray.
Aphids Low
Aphids are small soft-bodied sap-suckers - green, black, gray, pink, or waxy white, and mostly wingless - that gather in dense colonies on the tenderest new growth: shoot tips, buds, and the undersides of young leaves. They breed extremely fast in mild weather, so a few can become hundreds inside a week. Their feeding curls and distorts soft growth, and the sticky honeydew they excrete coats everything below and turns black with sooty mold. Ants often farm and defend the colonies for that honeydew. A few aphids are normal on almost any plant and a healthy plant shrugs them off; only dense, persistent colonies do real damage, and some aphids also spread plant viruses as they feed.
Watch for: Dense clusters of tiny insects packed onto shoot tips, flower buds, and the undersides of young leaves. Curled, cupped, or distorted new growth that never opens properly. A sticky shine on the leaves - and on whatever sits under the plant - that later goes black with sooty mold. Tiny white cast skins left behind where a colony has been feeding. Ants running steadily up and down the stems, which is often the first thing you notice. Mottled, streaked, or misshapen leaves that do not grow out can mean a virus the aphids brought with them rather than the feeding itself.
Prevent: Go easy on nitrogen: the soft, lush growth that heavy feeding produces is exactly what aphids breed on. Check new growth once a week through spring and early summer so you catch colonies while they are still small, and rub the first few out with your fingers. Leave flowering plants nearby and skip broad-spectrum sprays - ladybugs, lacewings, hoverflies, and parasitic wasps do most of this work for free, and they only stay if there is something for them to eat. Keep ants off the plant where you can, since they protect aphids from those predators. Water steadily so plants are not stressed, and check any new plant over before you bring it home or move it indoors, since aphids usually arrive on something else.
Treat: Knock the colonies off with a hard jet of water and repeat every few days - on most plants that alone ends it. Pinch out or prune off the worst-infested tips rather than treating the whole plant. If colonies keep rebuilding, spray insecticidal soap or horticultural oil directly onto the insects, covering leaf undersides, and repeat weekly until they are gone; treat early or late in the day, and never spray a wilted or heat-stressed plant. Avoid broad-spectrum insecticides - they kill the ladybugs, lacewings, and parasitic wasps that were about to solve the problem for you, and aphid numbers usually come back worse afterward. Anything you spray must be labeled for the plant you are treating; follow that label and observe its pre-harvest interval. On anything you eat, wash leaves, heads, and buds well before use, since aphids hide down in crowns, folds, and tight growth.
Ride the soft spring and autumn flushes and distort the new leaflets. Rarely serious on curry leaf, but they matter as a scouting habit: the same flush inspection that finds aphids is the one that finds the Asian citrus psyllid, and the two are easy to confuse at a glance. Wash colonies off with a hard jet of water and check what you found with a hand lens.
Sooty Mold Low
A black, soot-like fungal coating that grows on the sticky honeydew excreted by aphids, scale, mealybugs, and whiteflies - it doesn't infect the plant directly but coats leaves and fruit in a black film that blocks light and disfigures them (a particular nuisance on makrut lime, grown for clean leaves).
Watch for: A black, dusty or crusty coating on leaves, stems, and fruit (that can be rubbed or washed off), always accompanying a honeydew-producing pest above it.
Prevent: Control the underlying sap-sucking pest (aphids, scale, mealybugs, whiteflies) - no honeydew, no sooty mold. Encourage beneficial insects and treat the pest, not the mold.
Treat: Treat the underlying scale/mealybugs first; then wipe or wash the sooty film off leaves with mild soapy water. It doesn't infect the plant, but heavy coating blocks light and weakens it.
A cosmetic but genuine nuisance here because the leaves are the crop - a black film on the leaflets means you are washing every sprig before it goes in the pan. It is a symptom, so find the scale, mealybugs, aphids or psyllids producing the honeydew above and treat those; the mold weathers off once the supply stops.
Citrus Leaf Miner Low
A tiny moth whose larvae mine winding, silvery serpentine tunnels just under the surface of new citrus leaves, curling, twisting and distorting them. It attacks only the tender new-growth flushes, never mature leaves or fruit, so on an established tree it is essentially cosmetic - but it can stunt a young tree, and the wounds it leaves in the leaf provide entry points for citrus canker bacteria, which is its real significance.
Watch for: Silvery, squiggling serpentine trails inside new leaves, and curled, twisted, distorted new growth on the flushes. Mature leaves and fruit are untouched.
Prevent: Established trees tolerate it, so the aim is to give it less to work with: avoid over-fertilizing, which pushes out the excess soft flushes it feeds on, and stop feeding by late summer so there is no tender autumn flush to mine. Encourage the parasitic wasps that control it, and protect young trees and new grafts, whose growth actually matters.
Treat: Largely cosmetic on an established tree - prune off heavily mined flushes if you want to, and otherwise leave it alone rather than spraying for appearance. Horticultural oil applied to new flushes deters egg-laying. Systemic controls are used mainly on young trees or where canker pressure is high.
Turns up on outdoor curry leaf in the citrus-growing South and West, mining silvery trails in the soft new flushes. Cosmetic on an established plant and not worth spraying, but it disfigures leaflets you were going to cook with, and it can set back a small container plant whose entire canopy is new growth. Pinch off badly mined sprigs.
Good & bad neighbors
Varieties · 4
A low bushy plant of about two to four feet with spreading branches and light-green aromatic leaflets shaped much like the regular type.
A bushy, spreading, moderate-growing type that settles at roughly two to four feet tall and about as wide, sprawling sideways rather than running up. Its leaflets look much like the regular type but are lighter green, with an aroma of their own. The easiest of the three to keep in a pot, and the best pick if space is tight or you plan to carry the plant indoors every winter; planted in open ground it spreads, so a container suits it better. Yields are modest simply because the plant is small, so treat it as a supply of a sprig at a time rather than a harvest.
Vigorous upright commercial selections with dense, dark green, glossy, strongly aromatic foliage.
The only genuinely registered cultivars here, released by the University of Agricultural Sciences, Dharwad as clonal selections from Western Ghats germplasm and bred for commercial leaf and essential-oil production rather than for gardens. DWD-2 also goes by the name Suwasini (written Suhasini in some sources), and it is the better of the pair: insensitive to cold winters and higher yielding, where DWD-1 is winter-sensitive. Reported leaf essential-oil contents sit in the 4-5% range, with sources disagreeing over which of the two is richer. Both are effectively unobtainable in North American nurseries - what you buy in the US will almost always be an unnamed seedling or sucker sold simply as Regular, Dwarf or Gamthi - so they are listed here only so you know what the names mean if you meet them in Indian horticultural literature.
A dense, slow, short-jointed plant with short, thick leaflets, dark green to brownish and lightly toothed at the edges, that smell markedly stronger than the regular type when rubbed.
The connoisseur's type, catalogued in India as the Brown morphotype, and the most fragrant of the three. Gamthi grows slowest of all, with short, thick, dark, notably aromatic leaflets, and stays compact enough for a modest pot. Because it is so slow it can take four or five years to reach harvestable size, which is why it costs more and why growers hoard cuttings and suckers of it. Worth the wait if flavor per leaf is what you care about; frustrating if you want a harvest next season. Do not confuse it with the 'Ceylon Gamthi' some nurseries sell, which is offered as a faster-growing plant with larger, wider leaves.
An upright open tree with long pinnate leaves of 11-21 thin, pointed, glossy mid-green leaflets on a slender stalk.
The common type and the one most US nurseries sell. Fast-growing by curry leaf standards, reaching 6-15 feet in the ground with a 4-12 foot spread, with the largest and thinnest leaflets and a good but slightly milder aroma than the compact types. The right choice if you want volume, an in-ground tree in zones 9b-11, or a large patio tub. Note that US commerce sells 'Regular', 'Dwarf' and 'Gamthi' as growth-form types rather than registered cultivars, so plants vary between suppliers.
Grow
Buy a plant rather than seed, give it full sun, free-draining soil and warmth above 50F, and grow it in a large pot unless you are in zone 9b or warmer. Pinch the tips early and often or you get one bare pole.
Start with a plant, not seed. Curry leaf seed is recalcitrant and dies within days to weeks of leaving the berry, so the packets sold online mostly fail; a rooted plant from a nursery or an Indian grocery skips a year of waiting. If you live inside a citrus-greening quarantine area you will have to buy locally, since regulated plants like this one may not be moved out of those areas. Give it full sun in cool-summer regions and morning sun with afternoon shade where summers are ferocious, and free-draining soil - it tolerates sand, loam or clay so long as water moves through.
In zones 10-11 it goes in the ground and becomes a real tree; in zone 9b plant it against a warm wall and keep frost cloth handy. Anywhere colder, put it in a 12-18 inch pot with drainage holes and a gritty mix, keep it outdoors in full sun through the warm months, and bring it in before nights drop to 50°F. Feed a nitrogen-leaning liquid food every three or four weeks while it is growing and stop entirely in autumn.
The one habit that separates a good plant from a disappointing one is pinching. Left to itself curry leaf grows as a single thin stem. Pinch out the tip when the plant is 8-12 inches tall, then pinch each side shoot as it extends. Every pinch doubles the branches, and a bushy three-foot plant carries more harvest than a spindly six-foot one. Be patient with the first year - this tree is genuinely slow, and a plant that looks like it is doing nothing is usually building roots.
Care
Water only when the top inch or two dries, feed nitrogen through the warm season, pinch constantly, repot every two or three years, and cut watering to almost nothing in winter - overwatering a semi-dormant plant is the commonest way this tree dies.
Through the warm months curry leaf is undemanding: water when the top inch or two of soil is dry and then water thoroughly until it runs out of the pot, feed a nitrogen-leaning liquid food every three or four weeks, and pinch the growing tips whenever a shoot runs away. Repot a container plant every two or three years in early spring, or top-dress a tub too heavy to lift. Scout each new flush for psyllids, scale, mealybugs and aphids while the growth is soft, since that is where all of them live.
Winter is where the plant is won or lost, and the rule is counterintuitive. Once days shorten and the plant comes indoors it goes semi-dormant: it stops growing, often yellows, and frequently drops most or all of its leaves. That is normal. The fatal response is to water and feed it back to health, because a resting root system in cool damp mix simply rots. Water perhaps once every three or four weeks, enough that the root ball never goes bone dry, stop feeding altogether, keep the plant between 60 and 75°F in the brightest window you have, and wait. New leaves push in spring as light returns, and that is your cue to resume normal watering and feeding.
Harvest
Wait until the plant is a foot or two tall with branches to spare, usually its second year, then cut whole pinnate sprigs at the stem - never pick individual leaflets - and take no more than a third of the foliage at a time.
Be patient before the first harvest. A plant needs to be a foot or two tall with several branches before it can spare any foliage, which usually means its second year from a nursery plant and longer from seed - dwarf and Gamthi types slower still. Stripping a young plant to season one pot of sambar sets it back for a season.
Harvest by cutting the whole pinnate sprig - the stalk and all 11-21 leaflets together - where it joins the branch. This matters twice over: the sprig is what recipes actually call for, and the cut doubles as a pruning cut that pushes new branching. Picking leaflets off one at a time leaves ugly bare stalks and gives the plant nothing back. Take no more than a third of the foliage at once and let the plant recover for a few weeks between cuttings.
Harvest runs from spring through autumn outdoors, and effectively year-round in zone 11. An indoor winter plant should generally be left alone entirely; take a sprig if you must, but a semi-dormant tree cannot replace what you remove. Older container plants that have gone tall and thin can be cut back by a third to a half in late spring, which gives a flush of tender sprigs about six weeks later along with a rebuilt shape.
Storage
Curry leaf is the herb that must be used fresh - drying destroys most of the aroma, unlike almost every other culinary herb. Refrigerate sprigs for a week or two, freeze them for months, or fry them in oil or ghee to bank the flavor.
The storage rule for curry leaf is the opposite of every other herb you grow: do not dry it. The aroma sits in volatile oils that evaporate almost completely as the leaf dries, which is why store-bought dried curry leaves smell of hay and taste of nothing, and why the plant is worth growing in the first place. Use the leaves fresh, ideally within minutes of cutting.
For short keeping, wrap sprigs loosely in a paper towel inside a bag in the refrigerator, where they hold one to two weeks. For real storage, freeze them: strip the leaflets into a bag or box, press out the air, and freeze. They keep their aroma remarkably well for several months and go straight from the freezer into hot oil with no thawing. This is what most cooks do with a big cutting.
The third route is to bank the flavor in fat. Fry a large handful of leaves in ghee or a neutral oil until they crackle and go translucent, cool, and keep the infused fat in a jar in the refrigerator for a few weeks - it carries the aroma into anything you cook with it. Curry leaf also freezes beautifully blended into a chutney or ground into a South Indian karuveppilai podi, a dry leaf-and-lentil powder that keeps for months in a jar and is the traditional way of using a glut.
Propagation & seed saving
Seed is recalcitrant - it must go from a fresh black berry into soil within days, and dry packet seed almost never grows. The reliable home route is lifting the root suckers a healthy tree throws around its base.
Curry leaf seed is recalcitrant, meaning it cannot survive drying. Viability drops sharply as moisture leaves the seed, so it must go from the berry into soil within days to at most a couple of weeks. Very fresh seed can sprout in a week or two; older seed is slow and erratic and may take a month or two, and the dry packets sold online mostly never come up at all. If you have access to a fruiting tree, pick fully black berries, squeeze off the pulp, rinse the seed, and sow it immediately half an inch deep in warm, damp mix at 70-85°F. Keep it evenly moist and be patient. Seedlings then need two to three years before they earn a harvest.
The practical home method is suckers. A happy established plant throws shoots from its roots around the base; once one has its own leaves and a few inches of stem, sever it from the parent with a clean spade or knife, lift it with as much root as you can, and pot it up in a shaded, humid spot until it takes hold. This gives you a plant identical to the parent and years ahead of seed - and it is how curry leaf is passed hand to hand through South Asian households and neighborhoods, which is often the easiest way to get one.
Cuttings are possible from semi-hardwood wood with rooting hormone and bottom heat, but the strike rate is poor and few home growers bother when suckers work so well. One warning for anyone in a citrus-quarantined state: it is illegal to move curry leaf plants or cuttings across those boundaries, so share suckers locally only.
Nutrition
Used as a seasoning in tiny amounts, so it is not a meaningful nutritional contributor - though the leaf itself is dense in carotenoids, calcium, iron and antioxidant carbazole alkaloids, and most of it is left on the plate anyway.
Curry leaf is a seasoning, used a sprig or two at a time and frequently pushed to the side of the plate uneaten, so its contribution to your diet is essentially flavor. Analyses of the leaf per 100 grams show it is genuinely nutrient-dense - notable carotenoids, calcium, iron, phosphorus and vitamin C - but nobody eats 100 grams of curry leaf, and quoting those figures as a health benefit is misleading.
What the leaf does carry in real amounts for its weight are the carbazole alkaloids - mahanimbine, girinimbine, koenimbine and their relatives - which are unusual chemistry found in few other plants and are behind both the aroma and most of the laboratory interest in this species. Traditional South Indian practice does actually eat the leaves rather than discarding them, finely chopped into chutneys and ground into leaf powders, which is a sensible way to get some benefit from a plant that is otherwise a garnish.
In the kitchen
The signature aroma of South Indian cooking: a handful of fresh sprigs dropped into hot oil or ghee with mustard seed at the start of a dish. Use them fresh, never dried, and add them early rather than as a finish.
Curry leaf's defining technique is tempering - tadka, chaunk or thalippu depending on the language. You heat oil, ghee or coconut oil, drop in mustard seed and wait for it to pop, then throw in a handful of fresh curry leaves, which crackle violently and release their aroma into the fat in a few seconds. That perfumed fat is then poured over or cooked into the dish. It is the opening move of an enormous share of South Indian cooking: sambar, rasam, upma, poriyal, avial, dosa and idli chutneys, lemon rice, and the Sri Lankan and Malaysian dishes that grew from the same tradition.
It also goes into curries and dals as they simmer, into coconut chutney, into podi spice powders, and into Malaysian and Singaporean dishes like fish head curry. The flavor is citrusy and resinous with a warm nutty edge, and it has no real substitute - lime leaf, bay and lemon zest are all sometimes suggested and none of them is the same thing.
Two practical points. Use them fresh or frozen, never dried, since the aroma is almost entirely lost in drying. And add them early: this is a foundation herb that wants heat and fat to open it up, not a delicate finishing leaf. Cooked leaves are edible and often eaten, though many people push the whole leaves aside the way you would a bay leaf.
Traditional & historical uses
A genuine Ayurvedic medicinal plant used for digestion, diabetes, anemia and hair, with a large body of laboratory and animal research behind the antidiabetic claim in particular - and almost no controlled human trials. Food use is safe. Educational information, not medical advice.
This section records how people have traditionally used this plant, and what is known about the risks. It is history and general information — not medical advice, and not a recommendation to treat anything. Plants are not dosed like medicines, some interact with prescriptions, and some are harmful in ways that are not obvious. Talk to a clinician before using any plant medicinally.
Curry leaf is one of those plants that has always sat in the kitchen and the medicine chest at the same time. In Ayurveda the leaves, and sometimes the bark and root, are classed as a digestive and appetite-stimulating herb (krimighna, deepana) and have been used for centuries for indigestion, nausea and diarrhea, for diabetes, for anemia when combined with iron-rich foods, and topically in oils for the scalp and hair. Eating a few raw leaves on an empty stomach is a widespread household practice across India.
What the evidence actually shows. The chemistry is real and distinctive: curry leaf is rich in carbazole alkaloids such as mahanimbine and girinimbine, and there is a substantial published body of laboratory and animal work reporting antioxidant, anti-inflammatory, antimicrobial and - most consistently - blood-glucose-lowering and lipid-lowering effects in diabetic rodent models, along with alpha-amylase inhibition in vitro. That is a genuinely interesting and repeated signal. What is missing is the part that matters most: well-designed controlled trials in humans are essentially absent. Nothing here establishes an effective dose, a reliable effect in people, or a treatment for anything. The hair-growth claim in particular is traditional and cosmetic, with no clinical evidence behind it.
Honest cautions. The leaves as food are safe and eaten daily by hundreds of millions of people, and acute toxicity studies on leaf extracts have found a wide safety margin. But concentrated extracts and supplements are a different thing from a sprig in a pot of dal: they are not standardized or regulated, they have not been studied in pregnancy or breastfeeding, and anyone taking diabetes medication should be aware that a genuine glucose-lowering effect, if present, could compound with their drugs - talk to your clinician rather than experimenting. Remember also that the berry seed is poisonous and never part of any preparation. This is educational information about a traditional medicinal plant, not medical advice, and nothing here is a substitute for treatment.
History
Native to the Indian subcontinent and recorded in Sanskrit texts for well over two thousand years, curry leaf spread with Indian trade and migration across Southeast Asia, and reached American gardens with the South Asian diaspora rather than through the nursery trade.
Curry leaf is indigenous to the Indian subcontinent and Sri Lanka, where it grows wild in forests and has been gathered and cultivated for a very long time. It appears in early Tamil literature and in Sanskrit medical texts, and its Indian names carry its history: kadi patta and meetha neem in the north, karuveppilai in Tamil, karivepaku in Telugu. The 'sweet neem' name reflects a superficial resemblance to the neem tree, to which it is unrelated - neem is bitter and medicinal, curry leaf is aromatic and culinary. The botanical name honors Johann Koenig, an eighteenth-century student of Linnaeus who collected in India.
The English word 'curry' itself comes from the Tamil kari, and the confusion that followed is worth untangling. British colonial cooks encountered South Indian dishes and exported the word, then invented a ready-made ground spice blend called curry powder for the home market - a blend that generally contains no curry leaf whatsoever. The unrelated Mediterranean Helichrysum italicum then picked up the nickname 'curry plant' from its smell. Three different things, one confusing name.
The tree traveled with Indian trade and indentured migration to Sri Lanka, Malaysia, Singapore, Fiji, South Africa and the Caribbean, embedding itself in each cuisine along the way. It arrived in North America mainly through the South Asian diaspora rather than through nurseries, passed as suckers and seedlings between households, and for decades a curry leaf plant on a Chicago or New Jersey windowsill was something you got from a relative rather than a garden center. That informal network is still, in much of the country, the easiest way to find one.
Troubleshooting
Leaf drop in winter is usually normal; leaf drop with soggy soil is root rot. Yellow leaves mean hunger or wet feet, a single bare pole means it was never pinched, and seed that never sprouts was almost certainly too old.
The plant dropped all its leaves indoors in winter: usually normal. Short days and cool air put curry leaf into a semi-dormant rest and many plants shed most or all of their foliage. Scratch a stem with a thumbnail - green underneath means it is alive. Keep it bright, warm and nearly dry and wait for spring. Do not water or feed it back to life; that is what kills it.
Leaves yellowing and dropping while the soil stays damp: this one is root rot, not dormancy. Stop watering, check that the pot actually drains, and if the mix smells sour, knock the plant out, trim off black mushy roots and repot into fresh gritty mix.
Pale or yellow leaves in summer: hunger or a pot-bound root ball. Feed a nitrogen-leaning liquid food every three or four weeks through the warm season and repot every two or three years. Interveinal yellowing on a Rutaceae plant often means iron - use a feed with micronutrients.
One tall bare stem with a tuft on top: it was never pinched. Cut it back by a third to a half in late spring and pinch every shoot that follows.
Bare stalks all over the plant: someone picked individual leaflets instead of cutting whole sprigs. Cut the bare stalks off at the branch and harvest properly from now on.
Seed never germinated: almost always because it was dry packet seed. Curry leaf seed dies within days to weeks of leaving the berry. Get fresh black berries, or get a sucker.
Fine webbing and speckled leaves: spider mites, all but inevitable on a plant wintered in dry heated air. Rinse the foliage in the shower and raise humidity around the pot.
Sticky leaves and black film: scale or mealybugs above, and the sooty mold their honeydew feeds. Treat the insects and the mold stops.
Growing across climates
Outdoor-hardy in zones 9b-11 and easy only in 10-11. In every colder zone it is a container plant that summers outside and winters indoors - which is how most Americans grow it, and it works reliably as far north as anyone is willing to carry a pot.
Zones 10-11: the sweet spot. Curry leaf grows in the ground as an evergreen 6-15 foot tree, crops nearly year-round, flowers and fruits, and suckers and self-seeds freely - watch for volunteers from bird-dropped seed, and give it room. In these zones it needs almost nothing from you but sun and drainage.
Zone 9b: workable in the ground in a warm microclimate. Plant against a south or west wall, out of frost pockets, and keep frost cloth handy. Expect the tree to drop leaves after a cold snap and to look sorry for a month or two before recovering. A hard, unusual freeze can take it out, which is why many zone 9b growers keep theirs in a pot anyway.
Zone 9a and colder - the container story, which is the real story: this is how the overwhelming majority of American growers keep curry leaf, and it works well. Grow the plant in a 12-18 inch pot with free drainage, stand it outdoors in full sun from after your last frost until nights approach 50°F, and then bring it inside to the brightest window you have for the winter, holding it between 60 and 75°F. Growth stops, leaves often drop, and the single rule that decides whether it lives is to keep it nearly dry until spring. Feed and water normally again when new leaves push. On this regime people harvest curry leaves in zone 6, zone 5, and colder - the plant does not care what your zone map says, only that it never freezes and never sits wet in the dark.
Hot-summer regions: in the desert Southwest and the deep South, give afternoon shade to prevent leaf scorch and water more often; the plant likes heat but not a baked pot. Humid regions: curry leaf handles humidity far better than Mediterranean herbs do, and the summer monsoon pattern of its homeland suits the Gulf coast well - the limiting factor there is winter cold, not summer wet.
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