Curry bush ( Helichrysum italicum) is primarily used as a culinary herb to impart a curry-like flavor and aroma to dishes. Here's how to effectively use curry bush in your cooking:
Culinary Uses of Curry Bush
The key to using curry bush lies in understanding its potent flavor and aroma. A little goes a long way.
- Fresh Sprigs:
- Add soft sprigs and tips to curries and stews during the last few minutes of cooking. This allows the flavor to infuse without becoming overpowering.
- Important: Remove the sprigs before serving, as the leaves can be somewhat tough.
- Chopped Leaves:
- Finely chop the leaves and stir them into:
- Mayonnaise (for a flavorful spread or dip)
- Soups (for added depth)
- Salads (use sparingly due to the strong flavor)
- Finely chop the leaves and stir them into:
- Garnish:
- Sprinkle finely chopped fresh curry bush over vegetable, rice, and egg dishes as a flavorful garnish.
- Dried Leaves:
- While fresh leaves are preferred, dried leaves can be used if fresh isn't available. Use sparingly as the flavor can be more concentrated.
- Infused Oils:
- Infuse oil with curry bush leaves to create a flavored oil for cooking or drizzling.
Tips for Using Curry Bush
- Start Small: Begin with a small amount and adjust to taste. It's easier to add more flavor than to remove it.
- Balance the Flavor: The curry bush flavor can be quite strong, so balance it with other herbs and spices.
- Complementary Flavors: Curry bush pairs well with Mediterranean flavors like garlic, rosemary, and thyme.
- Storage: Fresh curry bush can be stored in the refrigerator wrapped in a damp paper towel. Dried curry bush should be stored in an airtight container in a cool, dark place.
- Caution: While generally considered safe, pregnant and breastfeeding women should consult with a healthcare professional before consuming curry bush.
Example Recipe: Curry Bush Infused Oil
- Gather Ingredients: Fresh curry bush sprigs, olive oil (or other oil of your choice).
- Prepare the Curry Bush: Wash and thoroughly dry the curry bush sprigs.
- Infuse the Oil: Place the sprigs in a clean jar and cover them completely with the oil.
- Steep: Seal the jar and let it steep in a cool, dark place for 2-4 weeks.
- Strain: Strain the oil through a fine-mesh sieve to remove the leaves.
- Store: Store the infused oil in a clean, airtight container in a cool, dark place.
This infused oil can then be used for cooking, dressings, or drizzling over dishes.
