Grow your own backyard nutrition with our Moringa oleifera seedlings. Moringa leaves can be eaten fresh like spinach or cooked in a soup. The leaves can also be dehydrated to create tea or nutritional powder.
The young seed pods are great in a stir fry -- just like green beans! The taste is fresh and green with a hint of rocket lettuce-like spiciness.
They don't call moringa the "miracle tree" or "mother's helper" for nothing. Moringa is packed with plant-based protein, iron, calcium, vitamin A, vitamin C and potassium.
Plant will die off during winter and losing its leaves then will come back around spring. If they are in the green house will remain its form.
Full sun. Warm, sheltered position with plenty of sun for warmth in winter. A north-facing courtyard is perfect.
Need a lot of watering especially during summer time. Hate wet feet. Reasonably drought tolerant.
Best growth on well drained sandy loam.
Needs two applications of 6 months slow release fertiliser. Add liquid fertiliser regularly around the growth season. In spring, add compost and weathered manure as a mulch over the roots of trees in the garden.
Avoid high wind area, during flowering season, may need protection cover to allow the fruit to set.
Frost tender in cool climates, moringa is deciduous, dropping its leaves in autumn and re-shoots again in spring.
9 months after planting.
Once a year. deciduous, dropping its leaves in autumn and re-shoot again in spring. Trees need to be pruned during cool season. Pot-grown moringa should also be cut back in winter to encourage new growth in spring.