The plant that scents the Portuguese coast

When strolling along the Portuguese coast, have you ever been surprised by an unexpected curry aroma? This smell may reach your nose coming directly from the kitchen of a seaside restaurant, but may also come from the small sun-coloured flowers of the curry plant, also known as immortelle.

Under the scientific name of Helichrysum italicum subsp. picardi, this perennial herbaceous plant has a woody base in the form of a shrub and can reach between 10 and 35 centimetres in height. Its symmetrical tufts, with silver-green tones, are marked by narrow, linear, soft leaves with slightly curled margins.

The flowering period of the curry plant is usually long, and may also begin in the winter, in February, although it is more intense between May and September.

Its flowers, all of them tubular and of vibrant golden yellow, come together in small chapters, the common inflorescence of the Asteraceae  family. These chapters are heterogamous, that is, they are composed of female flowers in the margins and hermaphroditic flowers in the centre. Together, they form dense terminal corymbs that render them appealing both for their colour and the unmistakable sweet yet slightly sour aroma, bluntly evoking curry.

The fruit is a brown, hairless and non-glandular cypsela, coated with a rough-haired pappus.

A passion for dunes

The coastal regions of the Mediterranean are inhabited by several subspecies of Helichrysum italicum. In Portugal, the subspecies picardi is the most frequent and can also be found in Moroccan and Spanish territory.

Here, it is mainly established in coastal habitats along the entire Portuguese coast. They can be seen (or smelled) in sandy soils, such as paleo dunes and stabilised dunes, and in low-altitude psammophile woodland.

Fond of places with good sun exposure, and dry and well-drained soils, the curry plant is a rustic plant that adapts prolifically to the following adverse conditions: aridity, drought, temperature, wind and the existence of little organic matter and nutrients. Its soft spot, however, is poor soil drainage, given that its root system is sensitive to excess water.

The curry plant loves a good trimming at the end of summer, after the flowering process, to preserve its young and vigorous shoots.

Its flowers are both the focus and food source for countless pollinators, such as bees, flies, ants and others. It is worth mentioning that it is highly appreciated by several species of butterflies and moths and is even a host plant and/or food source of assorted species like the Eublemma candidana and the Eublemma ostrina.

A big family

The curry plant belongs to the Asteraceae family, with more than 1,670 botanical genera and around 33,000 species.

This family is particularly known for its large number of ornamental species used for garden decoration and/or as cut flowers, such as marigolds and dahlias. In Portugal, it is represented by more than 110 genera and over 370 species, which can be found throughout the territory.

As for the genus Helichrysum, the curry plant’s family, there are just over 550 species. Helichrysum italicum and Helichrysum stoechas are the only native Portuguese species of this genus. Both share certain morphological characteristics such as size, foliage and aroma, but they occur in different habitats.

The Swiss army knife of the Plantae Kingdom

The sand perpetual is a very versatile plant, with ornamental, aromatic and medicinal uses.

Its foliage and fancy flowers, coupled with the fact that, as the name alludes, its flowers, even after drying, “keep” for a long time, make them very interesting and viable ornamental options for any garden or vase. Furthermore, it’s an excellent natural repellent, given its ability to ward off unwanted pests.

In cooking, the leaves of this plant can be used to flavour salads, soups, sauces, stews and fish and meat dishes, as their aroma is subtle when cooked and striking to the nose.

Its medicinal properties are widely recognised, and this plant is used as an anti-allergic, anti-inflammatory, antifungal, antibacterial and healing agent. It can also be used to treat muscle injuries, hives, sunburn, herpes, eczema, and many other.

Did you know that…

• The curry plant has an intense fragrance, derived from essential oils, which make it highly valued in the cosmetic industry, and is therefore mainly used in perfumes and anti-wrinkle creams.
• At the slightest touch, it releases an unmistakable curry aroma, although it has nothing to do with the well-known spice mixture used in cooking. In fact, curry is a mix of ingredients such as cardamom, cumin, ginger, coriander, cloves, nutmeg and turmeric.  Curry leaves give a milder flavour, but do not reproduce the typical yellow colour of traditional curry, which comes from turmeric.
• The scientific name of this species, Helichrysum italicum subsp. picardi, also contains etymological curiosities: Helichrysum comes from the Greek Helios (sun) and chrysos (gold), a reference to the golden tone of the flowers and their preference for very bright environments. As for italicum, it alludes to Italy, probably the place where it was first identified. Picardi is a tribute to the French physician and botanist Casimir Picardi, who herborised the plant in Spain.