KEDONDONG LAUT FOR AROMATIC CURRY

Kedondong laut (Polyscias fruticosum) is an aromatic greens.

Polyscias fruticosa is a perennial evergreen shrub native to Asia, especially India. 
The plant grows fairly slowly but can reach up more than 2 meters in height. The leaves are of a dark green pigment, glossy in texture. 
It's member of family Araliaceae.

The leaves are used as a tonic, anti-inflammatory, antitoxin, and an antibacterial ointment. 
They have also been proven to be an aid in digestion. 
Along with medicinal purposes, Polyscias fruticosa is also used as an ornamental plant and a spice.

This plant needs full sun to partial shade. 
But for me it has the best taste if it grown in part shady area.

Trimming is useful in keeping the desired height as well as shape. 
The tips are trimmed in order to encourage more rapid branching and thickening of the trunk.
The joints, closely set, then produce a thick growth of branches and a dense covering of leaves, which is an ideal look for this particular plant. 
The stems weave back and forth, creating a complex interlocking arrangement. As the plant ages, the lower branches die off, leaving a corky surface that is gnarled where the branches had been. 
This appearance is what attracts many people to adopting these plants for decoration of their homes and offices.

In village, peoples often grow Polyscias as hedge.
An edible hedge.

We love to eat it the fresh raw shoot.
The young and tender leaves even cooked in fish soup or curry.
Aromatic dishes with this greens.
Yummy...