• Wash the curry leaves thoroughly. Drain all the water.
• Spread them on a kitchen towel so that it dries fully. Alternatively, pat dry the leaves well making sure there is no water content.

To store in the refrigerator:

• Do not remove the stem of the curry leaves if you want to store them in the refrigerator.
• Wrap the curry leaves (along with the stem) in a kitchen towel.
• Place it in an air-tight container.

To store in the freezer:

• Remove the stem from the leaves.
• Places the leaves in a ziplock bag and remove as much air as possible.
• Close the ziplock bag and store it in the freezer. They can be used straight out of the freezer without the need for defrosting.

Drying and storing:

• Remove the stem from the leaves.
• Air dry: Spread the curry leaves on a plate and let them sun-dry for 2-3 days until they are completely dry.
• In the oven: Place the cleaned curry leaves in an oven-safe tray. Preheat oven to 140 F (60 C) and dry them in the oven until they are crispy and wilt.
• On the stovetop: Take the curry leaves in a thick bottom pan and place it on low heat for 8-10 minutes stirring them in between. This will dry them completely and remove all the moisture content.
• Store in an air-tight container.