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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
10/12/2025
This article will explain what not to do when it comes to cleaning, drying, and freezing curry leaves to maintain their aroma for as long as possible.
Curry leaves appear fragile; however, they act like tough herbs and quickly begin to lose their flavour. They droop when exposed to air, trap dirt, and lose their aroma when kept in humid conditions. You will learn in this article how to gently wash curry leaves without breaking the stem, the best way to rid your curry leaves of insects, how to dry your leaves so they don't become black, and methods for storing your leaves, such as using freezer bags, airtight containers, or dehydrators. We will also discuss the reasons why frozen curry leaves tend to taste fresher than those stored in the refrigerator, and how you can prepare your curry leaves in advance of preparing the dish to prevent a dull tadka.
The essential oils in curry leaves are what give them their distinctive lemony and earthy aroma. However, these volatile oils have a tendency to evaporate quickly. The loss of moisture or incorrect storage technique, or leaving them exposed to the air, can render them dull in flavour and aroma in a matter of days. Properly storing the leaves will help retain their strength in aroma and flavour, which not only enhances your tadkas, rasams and rice dishes.
To begin storing your curry leaves, remove any woody stems from the leaves. Most likely be ‘a good’ to just rinse and go on, but the reality is many of the curry leaves will have a fine dust and small insects hiding between the clusters. In order to clean your curry leaves properly, place the leaves in a mixing bowl filled with water, add a pinch of turmeric to the water, and a little white vinegar. The turmeric and vinegar will loosen dirt without damaging the curry leaves; swish around in a gentle manner. Refraining from aggressive rubbing, as that may bruise the surface of the leaves and result in less aroma.
After cleaning the curry leaves, rinse them under clean water and place them on a clean kitchen towel flat. Make sure to spread the leaves out in a single layer, as stacking will hold the moisture, resulting in black spots on the leaves. Patience is key during the first process of drying; the leaves cannot be stored when they are wet.
When fresh curry leaves are not completely dried, they become mushy and dark, and lose their aroma. To naturally air-dry them, leave them out in your kitchen or use a fan. Do not place the curry leaves in direct sunlight, as this will cook their oils. You want the curry leaves to be very soft, but still dry, with no wet stems. While some people prefer to dry their curry leaves by patting them dry, this can cause them to break. Air-drying is the best method to use for drying curry leaves and is very effective. When the leaves curl slightly at the tips, they are ready for storage.
You have three reliable long-term storage methods:
After completely drying the curry leaves, transfer them to a zip-lock bag or an airtight container and put them in the freezer. Frozen curry leaves keep their fragrance because the cold temperature locks in the essential oils. You do not need to let them thaw before using; you can put them directly into hot oil.
If you use curry leaves regularly, you can store them by wrapping them in a dry paper towel and placing them in an airtight container. The towel absorbs any remaining moisture and keeps the leaves fresh for 10-14 days. After that, they lose their "punch."
For shelf-stable options for your curry leaves, dry your fresh leaves on a tray at room temperature for 3 to 4 days until they are dry enough to crumble easily. Alternatively, use a dehydrator for this step (you may need to add more time if you do). Once crumbled, keep in an airtight glass container to make quick and easy tadkas with curry leaves when needed. They are milder than fresh, but still tasty.
To maximise their aroma and flavour, always add curry leaves to hot cooking oil before you add any other ingredients when you begin cooking. Do not wash your curry leaves right before you cook with them (wet curry leaves do not crackle in oil, and that crackling is what activates their flavour). Finally, make sure that they are stored clean and dry, out of the air-tight containers and air-tight packaging. Freshly cleaned and stored properly, they will be shelf-stable for months, can save your weeknight tadkas, and will brighten the simplest of cooking with increased aroma and flavour.
