Since ancient times, plants have been an exemplary source of medicine. Ayurveda and other Indian literature mention the uses of plants in treatment of various human ailments. Acharyas have written that there is nothing in this world that cannot be used to keep one disease free or to maintain the health.

Meetha Neem (Murraya koenigii) is commonly known as curry patta is a herb which is available in our surrounding, and also used as an ingredient in recipes
Meetha Neem (Murraya koenigii) has not been mentioned in detail in major Ayurvedic classical texts. In ancient texts, this plant has been described by the Neem of Kaidrya and Surbhinimba.
A small spreading shrub, about 2.5 meters high; the main stem, dark green to brownish, with numerous dots on it; its bark can be peeled off longitudinally, exposing the white wood underneath
Flowering starts from the middle of April and ends in the middle of May. The fruiting season was observed to continue from the middle of July to the end of August. The peak fruiting season, however, was found to continue from the last week of July to the 1st week of August.
Pulp of the fruit contains 64.9 per cent moisture. The content of total soluble solids of the fruit juice is 16.8 per cent. The vitamin C content of the fruit is 13.35 mg per 100 gm of the pulp.
The leaves, the bark and the roots of Murraya koenigii (curry leaf) are used as a tonic and a stomachic. They are bitter, acrid, astringent, cooling, aromatic, demulcent, antihelminthic, febrifuge, stomachic, carminative, appetizing, anodyne, anti-inflammatory, mild purgative. They are useful in vitiated conditions of Kapha and Pitta, burning sensation, pruritis, skin diseases, bruises , dyspepsia, colic, flatulence, diarrhoea, dysentery, vomiting The green leaves are stated to be eaten raw for curing dysentery and the infusion of the washed leaves stops vomiting .
Strong odiferous oil occurs in the leaves and seeds of Murraya koenigii. This oil exhibit a strong antibacterial and antifungal activity. The shiny-black fruits are liked both by children and adults. As revealed by the chemical composition of the fruits, they are very nutritious. The leaves are used as a spice in different curries and impart a very good flavor to the preparations. These fruits have also many medicinal properties. Branches of Murraya koenigii are very popular for cleaning the teeth as datun and are said to strengthen the gums and teeth.
How to use
1. An infusion of roasted leaves is used to stop vomiting
2. The bark, root and leaves are crushed and applied externally to cure eruptions.
3. The green leaves are to be eaten raw for the cure of dysentery
4. Crushed leaves may be applied over bruises.
5. The decoction of leaves is given to reduce or eliminate fever.
6. The powder of leaves dried in shadow has shown remarkable results in curing ailments such as hyperacidity, sour eructations, dyspepsia etc.