How to Grow a Curry Leaf Plant in a Pot: Temperature and Winter Care

A curry leaf plant (kadi patta, Murraya koenigii) is worth having for the smell alone. A few fresh leaves in hot oil give tadka a flavour that dried leaves can’t match.

For anyone who cooks South Indian food, kadi patta is not optional. The crackle of mustard seeds followed by a few curry leaves in hot oil is the start of sambar, rasam, poha, upma and so many other dishes. Store-bought sprigs are often dry or limp by the time you use them, which is one more reason to grow your own.

It is a tropical plant, so the main question outside warm climates is temperature. In a large pot you can move it outside in summer and bring it indoors in winter. Here is how to grow it and look after it through the seasons.

The curry leaf tree, Murraya koenigii, is native to India and Sri Lanka, and it grows wild in the forests of the Western Ghats and the foothills of the Himalayas. It is used across South India, in states like Tamil Nadu, Karnataka, Kerala and Andhra Pradesh, and in Sri Lanka. People from India took it with them to other warm countries, and today it is also grown and used in Malaysia, Singapore, Myanmar, South Africa and Réunion, and in kitchens in the UK, US, Canada and Australia, often in a pot.

It is a tropical and subtropical plant, so it loves warmth, humidity and sun all year. In south India and similar climates it stays green throughout the year, may flower in spring, and ripens its small berries in summer. In places with cold winters, such as the winter nights of north India, or in the UK and US, it is best grown in a pot that can be brought indoors when it gets cold. Growth is quick in the warm months and slows right down in winter.

At a glance

Best temperature: 70-95°F (21-35°C)
Growth slows below 60°F (16°C). Bring inside when nights fall to about 50°F (10°C)
Sunlight: at least 4-6 hours of direct sun, more is better
Pot: start with 12-16 inch (30-40 cm) and repot every 1-2 years
Outdoor in the ground: warm climates only, about USDA zones 9-11

Benefits of curry leaves

Curry leaves are mostly about flavour and aroma. A few leaves add a nutty, citrusy, slightly smoky fragrance that is hard to copy with anything else. They also contain small amounts of calcium, iron, vitamins and antioxidants, and they are used in traditional Indian home care and Ayurveda for digestion and hair. In practice they are eaten in small quantities, so think of them first as a flavouring and any extra benefit as a bonus.

Another good thing about the curry leaf plant is that it is a long-lived, evergreen shrub. Once it has settled in, one plant can give leaves for years, and a healthy plant in a big pot is enough for a family.

Best weather and temperature for curry leaf

Ideal: 70-95°F (21-35°C) with good humidity and bright sun.
Cool weather: growth slows below about 60°F (16°C). The plant may drop leaves and sit still until it warms up again.
Cold: frost damages or kills it. Move pots inside before nights fall to around 50°F (10°C).
Heat: it tolerates heat well if watered, but pots in strong afternoon sun in a very hot climate can dry out fast.

Getting a plant

The easiest way is to buy a young plant or take a sucker from a friend’s plant.
Seeds (the small black berries) can be sown but must be fresh. Remove the pulp, sow right away 1/2 inch (1.2 cm) deep and be patient: they take weeks to sprout and the plant grows slowly in the first year.

Pot, soil and sunlight

Curry leaf plants are slow in the first year, so don’t be disappointed if growth looks small for a while. A good pot and the right soil set it up for years of leaves.

Use a pot at least 12-16 inch (30-40 cm) wide and deep with several drainage holes. Move up one size every 1-2 years.
Use a well-drained, slightly acidic potting mix with compost. Add some sand or perlite to improve drainage.
Give it at least 4-6 hours of direct sun. Indoors use the brightest window, or add a grow light.

Watering and feeding

A curry leaf plant is more forgiving than it looks. It likes a bit of attention, but not constant fuss.

Water deeply when the top 1 inch (2.5 cm) of soil is dry and let the extra water drain. Never leave the pot standing in water.
Water less in winter when growth slows. Soggy soil in cool weather is the biggest cause of root rot and leaf drop.
Feed with a balanced plant food or diluted compost tea every 3-4 weeks in spring and summer. Skip feeding in winter.
Mulch the top of the soil with dry leaves to hold moisture.

Pruning and harvesting

Pinch the growing tips so the plant becomes bushy.
Wait until the plant is well established and about 2 feet (60 cm) tall before picking regularly.
Pick a few sprigs at a time rather than stripping the plant.
Remove flowers if you want more leaves, unless you want seeds.

Winter care

Bring the plant inside when nights fall to about 50°F (10°C), after you check it for pests.
Keep it in your sunniest window, away from cold glass and heaters. Use a grow light for 12-14 hours if light is poor.
Reduce watering. Water when the top 2 inches (5 cm) are dry.
It is normal to lose some leaves. Don’t panic. New growth comes in spring.
Move it back outside slowly in spring after the last frost, a few hours a day at first.

Common problems

Yellow leaves: overwatering, cold, or a need for feeding.
Curling or sticky leaves: aphids, scale or mealybugs. Wipe with soapy water or spray neem oil every week.
Leaves dropping after you move it: a normal response to change in light or temperature.

Frequently asked questions

Can I grow a curry leaf plant indoors?

Yes, in a very bright window or under a grow light. It grows slower than outdoors and needs less water.

Why is my curry leaf plant not growing?

It is often too cold, has too little sun, or is in a pot that is too small. Growth is slow in the first year.

How cold can a curry leaf plant take?

Growth slows below 60°F (16°C) and frost can kill it, so bring it indoors when nights approach 50°F (10°C).

Cold weather is the biggest risk for this plant, so read how to protect plants from frost and our kitchen garden guide for beginners. Try fresh curry leaves in our main course recipes.