New Delhi: Ever grabbed a bunch of vibrant green curry leaves from the market, only to watch them wilt and turn limp by the next day? You’re not alone—those aromatic kadi patta leaves are a staple in every Indian kitchen, popping up in tadkas, curries, and chutneys that make our food sing with flavour. But their short shelf life can be frustrating, especially when you’re juggling meal preps or stocking up after a market run. The good news? With a few simple tricks, you can keep curry leaves fresh for weeks, saving money and reducing waste. Imagine always having that fresh, citrusy punch ready for your sambar or rasam without last-minute dashes to the store.

This isn’t just about chucking them in the fridge and hoping for the best. Proper storage methods can extend their life dramatically, whether you’re freezing for months or drying for a year. Stick around as we dive into foolproof ways to store curry leaves, tailored for real home cooks who want practical, no-fuss advice.

How to store curry leaves for long time

1. How to keep curry leaves fresh in fridge

Wash and dry thoroughly

Rinse the bunch under cool water to remove dust and loose bits, then gently shake off the excess. Lay the leaves on a clean kitchen towel in a single layer and pat them dry, or leave them to air‑dry for 20–30 minutes so they are completely moisture‑free.

Strip leaves from the stem (optional but recommended)

Remove most leaves from the tough central stem so they pack more neatly and you can grab what you need without handling a whole bouquet every time.

Line with a paper towel (the “paper towel method”)

Take an airtight glass or plastic container and line the bottom with a dry paper towel. Add a single layer of curry leaves, then place another paper towel on top to absorb any condensation that might form in the fridge. This simple hack can easily extend their life to about 10–14 days without the leaves going soggy or turning black.

Loose packing, not tight clumping

Arrange the leaves loosely inside the container without pressing or squashing them, as tight packing bruises them and encourages spoilage. If you have a tall container, you can layer carefully: leaves, paper towel, more leaves, another towel, and so on, leaving a little headspace at the top.

Use the crisper drawer

Store the container in the crisper (vegetable) drawer of your fridge, which has slightly more stable humidity for greens and herbs. Avoid keeping them in the main fridge door, where temperature fluctuates each time you open it.

Check and refresh weekly

Every couple of days, quickly glance inside: if you see a few black or slimy leaves, remove them immediately so they don’t spoil the rest. If you notice water droplets, wipe the inside of the container dry, replace the paper towels with fresh ones, and tighten the lid again.

2. How to keep curry leaves fresh without fridge

Air‑dry leaves under shade

Spread washed and patted‑dry curry leaves on a clean plate or tray in a single layer. Keep the tray in a cool, shaded spot with good air circulation, such as near an open window or on a ventilated shelf, and let the leaves dry for 2–3 days until they feel crisp and brittle. Avoid direct sunlight, which can fade their colour and dull the aroma.

Store dried leaves in an airtight jar

Once completely dry, transfer the curry leaves to a clean glass jar or airtight plastic container and seal the lid tightly. Use them directly for tempering or grind them into a small quantity of curry‑leaf powder whenever your recipe needs extra fragrant depth.​

Oil‑preserved curry leaves

Sterilise a glass jar by washing it with hot, soapy water and letting it dry. Wash and thoroughly dry fresh curry leaves, then layer them inside the jar, pouring in coconut oil, mustard oil, or any neutral cooking oil just enough to cover them completely. Seal the jar and keep it in a cool, dark corner. Oil‑preserved leaves can last roughly 2–3 months while adding flavour each time you temper spices in that oil.​

Salt‑preserved curry leaves (traditional method)

After washing and drying the leaves, layer them in a sterilised jar with fine salt, adding a thin sprinkle of salt between every couple of layers. Close the jar tightly and keep it in a dry, dark place at room temperature. This salt method can preserve curry leaves for up to 3–6 months. ​

Herb bundle near a cool window (short‑term)

If you just want to stretch a small bunch a few days beyond its usual life, tie the fresh bunch loosely with a string and hang it upside‑down near a cool window that is not in direct sunlight. Change the ties if they feel damp and avoid humid corners of the kitchen to reduce moulding. This method is more for flavourful drying than long‑term fresh storage but can help when you don’t have access to a fridge.

By giving your curry leaves a little attention the moment you bring them home—you can comfortably enjoy their fresh, citrusy aroma for ten days in the fridge or even several months. With these fuss‑free methods, you’ll rarely have to throw away wilted bunches again, and your everyday tadkas and curries will taste more aromatic.