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ESTE ARBUSTO ES HERMANO DE NUESTRO MIRTO,PERO SUS HOJUELAS TIENEN UN FUERTE OLOR A OREGANO.ES DE LA INDIA DONDE CRECE PRODUCE PLANTAS POR ESTOLONES,QUE SALEN DE SUS RAÍCES.HAY UN SÓLO ÁRBOL EN SAN JOSÉ

The leaves are valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. They are also available dried, though the aroma is largely inferior.
The leaves of Murraya koenigii are also used as an herb in Ayurvedic medicine in which they are believed to possess anti-diabetic properties,^[3] but there is no high-quality scientific evidence for such effects. In the absence of tulsi leaves, curry leaves are used for rituals, such as pujas.