Curry Leaves: Medicinal Benefits, Uses & a Poem in Ode to this Ayurvedic Herb

Leaves from the curry leaf tree are one of my favourite spices.

Obviously raw is not the nicest,

but when you fry it in ghee, the bitter and astringent leaves acquire a sweet cooling breeze.

Light to digest,

Kaiḍarya कैडर् (sanskrit name) stimulates the digestive fire (dīpana) and appetite (rochana), and metabolises toxins (pachana) in the gut, kidneys and chest.

This spice balances your hormones so you can properly rest,

and enhances immunity, good body physique and strength(1), of which I can attest.

O leaves of Murraya koenigii (botanical name), you improve the voice and soothe sore throats,

like the swan gracefully glides on the smooth water as it floats. (Hamsapadi 🦢) (2)

You even boost intelligence and wisdom(1) in those who eat your leaves,

are hypoglycaemic(3), help in dysuria and purify the kidneys.

You also purify the blood really well,

protect the liver,(4) reduce blood pressure(5) and strengthen the red blood cells.

My sweet curry leaf tree, so many benefits and blessings do you unravel,

I seem to recognise you from afar mostly everywhere I travel.

You generously disperse your trees and offer an abundance of leaves,

it makes me wonder why they sell you at high prices for such abundant spices.

Some people don’t swallow your leaves and leave them on their plate,

unfortunately, they are oblivious to the potential for a healthy fate and the nourishment they could create.

So dear friend, please forage sustainably a mature, well dressed tree,

so you can enhance your food with the tasty and medicinal kaiḍarya leaves.