Helichrysum italicum subsp. microphyllum Aladin

Helichrysum italicum subsp. microphyllum 'Aladin' is a dwarf form of the curry plant with very small leaves and a very bushy habit, well suited for pot cultivation. This lovely selection of Curry plant is a small undershrub of Mediterranean origin with grey and fuzzy aromatic leaves. They emit a powerful fragrance, especially after rain. In the kitchen, this plant cannot replace curry, but it imparts an original flavour to cooked dishes. The yellow flowers, gathered in heads and highly visited by insects, can be used to make beautiful dried bouquets.  

Helichrysum italicum is an undershrub native to the Mediterranean region that thrives in dry and rocky terrain and requires well-drained soil. The 'Aladin' variety forms a small, wide, and very dense clump, measuring about 20 cm high and 35-40 cm wide. Its numerous divergent stems are covered with short, linear, silver-grey leaves that are evergreen in winter. The entire plant is covered with a grey fuzz, indicating its adaptation to drought. Flowering occurs from May to July, depending on the climate. At the tips of the stems, inflorescences composed of small yellow heads surrounded by golden bracts form, which remain decorative even when dried. Curry plant is not used in the composition of curry used in cooking, which is a blend of different spices. 

Helichrysum italicum 'Aladin' is a plant for dry, limestone, and sunny rockeries. Hardy down to -15°C, it withstands cold winters in poor, stony soil. It is sensitive to excessively moist soils, both in winter and summer.

In the garden, 'Aladin' helichrysum can be planted in a rockery, even an arid one, in a gravel bed, or as a border plant. This Mediterranean plant can be accompanied by lavenders, rockroses, rosemary, and other thymes.

In the kitchen: fresh leaves can be used in cooking to flavour fish, grilled meats, rice, poultry, or marinades. Add them towards the end of cooking, as their aroma in cooking is much less pronounced than the scent in the garden. The leaves are used for flavouring but are rather indigestible and it is best not to eat them. 

Harvesting: pick the flowers at the beginning of flowering to dry them. The evergreen leaves can be harvested throughout the year as needed. Storage: for dried flowers, dry the flowering stems upside down in a dark room. They will keep for a long time this way. The leaves are used fresh. Gardener's tip: if aphids or caterpillars invade the curry plant, use nettle purin or black soap.