The Curry Leaves Plant (Murraya koenigii) is a small, aromatic tree native to India and Sri Lanka, renowned for its fragrant leaves that are a staple in South Asian cuisine. Here's a detailed description of this plant:

1. Size and Shape:

The curry leaf plant is a shrub or small tree that typically grows between 3 to 6 feet (1 to 2 meters) tall, although it can reach up to 12 feet (3.5 meters) under ideal conditions.

It has a bushy, upright habit with a dense, spreading canopy. The plant has a branching, somewhat irregular structure.

Foliage:

The leaves are glossy, pinnate (feather-like), and dark green in color. Each leaf is composed of 11–21 small, elongated leaflets arranged on a central stem.

The leaves have a distinctive aromatic scent when crushed, which is why they’re highly valued in cooking. They are used fresh or dried in curries, chutneys, and other dishes.

Flowers and Fruit:

The plant produces small, white or cream-colored flowers with a strong, pleasant fragrance. These flowers grow in clusters, typically appearing in the spring or summer.

The flowers are followed by small, shiny black berries, which are not typically consumed but may be dispersed by birds.

Growing Conditions:

Sunlight: Curry leaf plants prefer full sun but can tolerate partial shade. For the best growth and leaf production, they should receive at least 4–6 hours of direct sunlight each day.

Soil: The plant thrives in well-drained, slightly acidic to neutral soil. It prefers rich, loamy soil with good organic matter.

Water: It requires regular watering, especially in hot weather, but should not be waterlogged. The plant is drought-tolerant once established but performs better with consistent moisture.