Curry plant is a Mediterranean member of the lettuce family, Helichrysum italicum, that has been said to be reminiscent of Indian curries. It does contain a number of terpenes that give it a vaguely spicy, pleasant aroma; it’s used to flavor egg dishes, teas, and sweets.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.