My curry plant did not survive very long, and I will try again. My leaves were much to fragile to use as you do bay leaves (put in and take out), they were much like a tarragon leaf (but obviously a huge difference in flavor). I'd chop them like I would any other herb and put in. The only similar flavor is, I have to say it, only available in curry powders, so that's where those of us who don't live in the tropics (and many who do -- I could grow it in Hawaii, but not in Florida, and only seasonally here, it didn't like being brought inside) have to go for that distinctive flavor. My plants never got large enough for the leaves to be that tough. I will continue to try! When it comes to food, I'm a die-hard. I love Indian food, and cannot get it here in restaurants, so I keep on working at it!!