Curry leaf has many herbal medicinal properties and it’s a most prominently used herb in south Indian cooking. Indian cuisine makes use of mint, coriander leaves; curry leaves etc to add flavor and aroma to the spicy recipes. Though not a part of the greens, curry leaves has all the nutritive value found in greens and more. Also known as sweet neem leaves, curry leaves has vitamin A, vitamin B, vitamin B2, vitamin C, calcium and iron in plenty. This is an ideal herb for people suffering from the ill effects of diabetes. Diabetes patients often suffer from frequent vertigo. There may be aches and pains in the upper and lower limbs coupled with impaired vision. These patients should take curry leaves at frequen intervals to overcome these problems.

Healing Power and Curative Properties of Curry Leaves Curry leaves possess the qualities of an herbal tonic. They strengthen the functions of stomach and promote its action. They are also used as a mild laxative. The leaves may be taken mixed with other mild tasting herbs. The juice extracted from 15 grams of leaves may be taken with buttermilk.

Digestive Disorders
Fresh juice of curry leaves, with lime juice and sugar, is an effective medicine in the treatment of morning sickness, nausea and vomiting due to indigestion and excessive use of fats. One or two teaspoons of juice of these leaves mixed with a teaspoon of lime juice may be taken in these conditions. The curry leaves, ground to a fine paste and mixed with buttermilk, can also be taken on an empty stomach with beneficial results in case of stomach upsets.

Tender curry leaves are useful in diarrhea, dysentery and piles. They should be taken, mixed with honey. The bark of the tree is also useful in bilious vomiting. A teaspoon of the powder or the decoction of the dry bark should be given with cold water in this condition. Curry leaf has many medicinal properties. It stimulates digestive enzymes and helps break down food more easily. Have a glass of buttermilk mixed with a little hing (asafoetida) with a few curry leaves thrown after meal for good digestion.

Kidney Disorders
The root of the curry plant also has medicinal properties. The juice of the root can be taken to relieve pain associated with the kidneys.

Premature Greying of Hair
Liberal intake of curry leaves is considered beneficial in preventing premature greying of hair. These leaves have the property to nourish the hair roots. New hair roots that grow are healthier with normal pigment. When curry leaves are boiled in coconut oil till they are reduced to a blackened residue, the oil forms an excellent hair tonic to stimulate hair growth and in retaining the natural pigmentation

Burns and Bruises
Curry leaves can be effectively used to treat burns, bruises and skin eruptions. They should be applied as a poultice over the affected areas.

Eye Disorders
Fresh juice of curry leaves suffused in the eyes. Makes them look bright. It also prevents the early development of cataract.

Insect Bites
Fruits of the tree, which are berries, are edible. They are green when raw, but purple when ripe. Juice of these berries, mixed with equal proportion of lime-juice, is an effective fluid for external application in insect stings and bites of poisonous creatures.

Diabetics
Eating ten fresh fully grown curry leaves every morning for three months will help to prevent diabetes due to heredity factors. It also cures diabetes due to obesity, as the leaves have weight reducing properties. As the weight drops, the diabetic patients stop passing sugar in urine.

Nausea and vomiting
Mix lime juice, honey or sugar crystals to the juice of curry leaf and drink it. This prevents nausea and dry vomiting.
A good remedy for nausea and indigestion. Extract juice of curry leaves, squeeze a lime and add a pinch of sugar.Chew a few leaves every day to lose weightCurry leaves are also known to improve eyesight, so make sure you do not throw away the leaves while eating. It is also believed to prevent cataract.Curry leaves are also good for hair growth and colour. If you don't like its raw taste, you can buy the curry leaf powder widely available in the market and have it with dosa or hot rice. You can also make it at home. This will prevent pre mature greying of hair.Alternatively, you can also add a few curry leaves to your hair oil and boil it for a few minutes. Applying this hair tonic will keep your hair healthy.

Cooking with Curry Leaves
Curry leaves are widely used in Indian dishes. The leaves are usually fried first in a little oil or ghee. Since the cuisine of southern India is predominantly vegetarian, curry leaves are most often used to flavor lentil and vegetable dishes. However, they are also used in chutneys, pickles and samosa fillings, and in Sri Lanka are included in chicken or beef curries.

Buying curry leaves
Curry leaves are often available in Indian or Asian markets. Choose fresh shiny leaves that show no signs of yellowing or wilting. Dried curry leaves are also available but have a much less intense flavour.

Storing curry leaves
Fresh curry leaves with stalks, stored in zip lock bags can be refrigerated for few days. Max: 5 days Fresh curry leaves with stalks removed, wiped clean can be stored in air-tight freezer friendly box for up to 2 months or little longer. There’s one little disadvantage… do not put them out for a long time as discolouration starts within few minutes of keeping them in room temperature. Better to use straight from freezer to pan, makes them taste the same as fresh curry leaves. You can actually see the difference from above picture, within few minutes they started to turn black. This method is very helpful and is cost effective, time effective (saves frequent trips to Indian stores) and taste effective (Quite not the exact match for fresh leaves but at least shares that mild flavoring) Fresh curry leaves with stalks revomoved, wiped clean, lightly dry toasted and dried for few days will result in dry curry leaves. Very mild in flavor and stays good for 6 months if stored in air-tight box. Another way to store is to make a powder of those toasted leaves.Clean fresh curry leaves, pat dry and make sure all water content is completely wiped off. Spread them over a paper towel and microwave for 1 minute (1000 watts) and then cool them completely. Store them in air-tight bottle which would stay good  for few months