Excitement over a tree

In Brisbane’s second Botanical Gardens, I noticed a curry leaf tree. The leaves not only add flavour to food, but are an antioxidant. I savoured the smell of those leaves dangling enticingly from the branches when a gardener appeared.

Karuvepillai thuvayal (curry leaf chutney) I sometimes make when fresh leaves are available in the store

I mentioned how much I wished I had one in my garden having noticed baby ones under the tree. To my surprise, he uprooted the twenty centimetre sapling and said I could have it.

That plant grew into a healthy tree, filling my curries with that special aroma until I moved countries and live where no curry leaf tree can survive a winter.

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