Description
Curry bush, Helichrysum italicum, is a beautiful silvery herb with an unmistakable warm, curry-like fragrance. Despite its name and smell, it is not the curry leaf tree and it is not what curry powder is made from.
The narrow, silver-grey leaves are intensely aromatic. Whole fresh sprigs can be used to gently flavour rice, stews, soups, roast vegetables, meat and fish dishes, but the plant is quite fibrous and the sprigs are best removed before serving.
The plant also produces small yellow flowers, and Helichrysum flowers are well suited to dried arrangements because they retain their colour and shape remarkably well.
A little tip: Think of curry bush a little like a bay leaf. Use it to flavour the dish while cooking, then fish it out before serving.
Curry Bush Rice
Ingredients
1 cup uncooked rice
2 cups water
1 small sprig fresh curry bush
1 tablespoon butter
Pinch of salt
Method
Add the rice, water, curry bush sprig and salt to a pot.
Cook the rice as normal, allowing the curry bush to gently infuse while it cooks.
Once the rice is ready, remove the curry bush sprig.
Stir through the butter and serve.
Tammy’s tip: Start with one small sprig. Curry bush has a strong fragrance and can become bitter or overpowering if you get carried away.
