Helichrysum italicum is often used in Italian kitchens as a culinary herb, one that is completely edible, as well as providing color to the windowsill herb garden. While the flavor imparted by the Curry Plant is not nearly as pungent as its aroma would suggest, the subtle fragrances imparted when adding the leaves or young shoots of the plant add a flavor reminiscent of sage or rosemary to dishes. While typically the leaves and shoots are removed before consuming, the leaves can also be chopped finely and wonderfully complement dishes such as meats, eggs, and other dairy-heavy dishes. In addition, one can create an infused olive oil by simply placing the aromatic leaves in a small vat of olive oil and allowing the flavors to infuse the oil to be used for cooking. Finally, adding a small sprig of helichrysum to the side of a dish can make a very appealing garnish!

Helichrysum is also used occasionally as a flavoring agent in tobacco, blending well with the rose flavors which are also often present.