Thanneermukkam to become curry leaf village

Scheme drawn up to cultivate curry leaf plants in all households in panchayat

As organic farming is gaining acceptance among rural and urban societies in the State, a novel project is taking shape in Thanneermukkam panchayat in Alappuzha.

Aimed at attaining self-sufficiency in production of curry leaf ( Murraya Koenigii ), an essential ingredient of Keralite cuisine and a flavouring agent with herbal and aromatic properties, the scheme envisages cultivation of curry leaf plants in all households in the panchayat.

The project is set to roll out within a week, panchayat president Sebastian K.J. told

The Hindu . Under the project, officially launched a few days ago, two curry leaf plants each will be distributed to all households. The panchayat has 12,000 households.

“The focus on curry leaf production is rooted in the realisation that the leaves available in the market, mostly coming from neighbouring States, contain harmful pesticide residue. Curry leaf being part of dishes of daily consumption in Kerala, raising the plant in one’s own compound could be a sensible decision,” he says.

The curry leaf plants, costing ₹15 each, will be given free of charge to the households. Arrangements have been made to procure the plants from krishi bhavans. Necessary guidance will also be provided to the people to raise the plants, so that Thanneermukkam becomes the ‘first curry leaf village’ in Kerala.

Organic farming has already been taken up in the panchayat and there is adequate awareness on the need to switch over to pesticide-free vegetables, Mr.Sebastian says.

Consumption of curry leaves is considered beneficial to the body. The International Journal of Environmental & Agricultural Research, in an article published in January 2017, says curry leaf has anti-carcinogenic properties due to the presence of carbazole alkaloids. Curry leaf can be used as an anti-oxidant as it contains the anti-oxidants tocopherol, b-carotene, and lutein, according to the journal.

It also notes that curry leaf farmers are using chemicals more frequently and at high doses for crop protection and increasing yield. When consumed as food, the chemical residues enter food chain directly or indirectly, harming health.

Studies conducted in recent times at laboratories of the Kerala Agricultural University and other scientific labs had established the presence of pesticide residue in curry leaf samples collected from various outlets across the State. Experts have opined that consumption of vegetables containing pesticide residue causes various diseases, including cancer.