It is my understanding that the leaves can be added to foods to give a slight curry flavor, but they are quite bitter to actually eat so they should be removed before serving. I've never tried using them this way, seems easier to just use a curry blend for true curry flavor. I do enjoy the definite curry fragrance and have this in the aromatic section of my herb garden. It's not quite hardy to my area and I often (but not always) lose it over winter. A 2-4" pot planted in early spring will grow to about 15" for me (Pacific NW).