Helichrysum italicum Korma

Helichrysum 'Korma' is a variety of Italian 'immortal' selected for the beauty of its foliage, which retains its brightness even when wet. It is a perennial shrub plant of Mediterranean origin, not very hardy but water-efficient, also appreciated for its fragrance reminiscent of curry and diffusing several metres around. Its summer flowering in small golden yellow heads is charming, but can be removed to not disturb the harmony of a pastel flower bed. You can associate it with your roses in a romantic setting, or with other plants from the scrubland: its magnificent silver foliage enhances all the flowerings of the garden or terrace.

Originally from the Mediterranean basin, Helichrysum italicum belongs to the Asteraceae family. It is a perennial subshrub that has a dense tufted habit. Its growth is quite rapid, reaching about 50cm (20in) in height and 40cm (16in) in width. Its leaves persist in winter. Small in size, narrow and elongated, they are light grey-silver in colour, and very aromatic, emitting a powerful curry scent. A rare and precious essential oil is extracted from this foliage. The Italian Immortal offers small yellow flowers gathered in heads throughout the summer. They can be used to create magnificent dried bouquets with a beautiful bright yellow colour.

Helichrysum italicum 'Korma' will integrate perfectly into rock gardens and perennial flower beds. Its association with lavender, thyme, and rosemary is always successful. Hardy down to -10°C, it thrives in light soils, including poor and rocky ones, and dislikes overly moist soils in both winter and summer. The fresh leaves can be used in cooking to flavour fish, grilled meats, rice, poultry, or marinades. Add them at the end of cooking as their aroma in the kitchen is much less pronounced than the scent released in the garden. The leaves are used for flavouring but are rather indigestible and it is preferable not to consume them. This plant grows well in pots and pleasantly perfumes a terrace.

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