Harvesting curry leaves at the right time is crucial for the best flavor and aroma. Let’s dive into how to do it right.

Look for leaves that are vibrant green and slightly glossy. This means they are fresh and packed with flavor.

Use clean, sharp scissors or pruning shears to cut the leaves. This helps prevent damage to the plant.

Harvest the leaves in the morning when the oils are most concentrated. This ensures maximum flavor in your curry.

Aim for the younger leaves at the top of the plant. They are tender and have the best taste.

Avoid taking more than one-third of the leaves at once. This helps the plant stay healthy and continue growing.

After harvesting, gently wash the leaves under cool water to remove any dirt or pests. Pat them dry with a clean cloth.

Store curry leaves in an airtight container or a ziplock bag. This helps retain their freshness for a longer time.

For longer storage, consider freezing the leaves. Just wash and dry them before placing in a freezer-safe bag.

Check on your stored curry leaves every few weeks. Discard any that look wilted or discolored to keep your supply fresh.