Hi i'm making a curry that calls for fresh curry leaves. I've got some dried curry leaves in my cupboard. Will these do instead or will I be better off buying fresh ones?

If you can get fresh curry leaves they will be superior. The lasting power of dried herbs is pretty short lived compared to spices and they to start to smell like a perfumed ash tray quite quickly IMHO. I'd even rather use a wrong fresh herb than a dried right one in a recipe (the notable exception being bay leaves.)

Winton

I don't know if it is just me, but dried curry leaves taste and smell nothing like the fresh ones. It's quite a distinct flavour but if you can't find fresh ones then you could just omit them from the recipe. They add an interesting flavour but they are not the do all and end all.

If you ever come across the fresh leaves anywhere (most Indian grocery stores will stock them and if you are unsure as to what they look like you can just ask) then you can freeze them. Some people might disagree with me here, but I have some in the freezer that are probably about eight months old or more and they are still fine to use ? albeit the colour may change over time from green to slightly greeny-brown. What I do (to save on freezer burn) is I wrap mine in tin foil and store them in a plastic container with a lid on. In a previous thread I remember Mamta mentioning that the leaves should be thoroughly dry before they are frozen.

Just my ten-cents and hope that helps.

Would this be ok for bay leaves too? My trees have gone crazy I'll have to

trim them soon but hate to waste the fresh leaves!

'Woody' herbs such as bay do freeze well, I've just put them in a freezer bag with a good seal. I don't bother now and just dry them hung up and then keep them in airtight jars (having wiped off any pigeon mess.) If you have some pretty jars they make good presents too. If anything the 'good' flavours seem to intesify and any bitterness wains.

My Father has a bay tree that is literally as tall as his house and it has now befallen to me to try to keep it under control! I have even investigated getting a herb company to come and prune it so they could take the leaves away but they are not certified as organic. They make a very fragrant bonfire even though it makes me nearly weep doing it thjinking of the waste.

Winton

Personally I wouldn't bother freezing bay leaves because the flavour doesn't change much with drying. Like Winton I have a bay tree in the garden and aside from the fact it is an evergreen I prune branches and dry them out and store them in a jar/plastic container.

My bay tree was bought for me as a gift about 10 years ago, and at the time it was about two feet tall. Now it is about 10 feet tall and huge. This time of year it generates lots of new leaves but I don't think those are ideal - I go for the larger old leaves.

Mine is probably organic because I live in the countryside. I dry the leaves out and give them to friends.

in the country where pesticide spray drifts from farms type of organic?

I don't live near any farms, Lapis. Either way, I don't care if my bay tree is organic or not, I just assumed that it would be considering where it grows. The only 'organic' produce that I eat is what I grow in my own garden ever year. I don't bother buying organic foods because previous experience tells me that there is no difference at all.

Thanks for your help everyone. I've got plenty of asian grocers near where i will so I'll be getting fresh curry leave.

The curry will be better with fresh leaves Savs, and rember you can freeze any surplus (see above postings.)

Regards the 'organic bay leaves' I scanned the EU & Soil Associations requirements and my Father's bay tree would almost certainly qualify for certification, but it would hardly be economically viable to pay the ?228.85 registration fee for the privilege!!!