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Moringa

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Posted by tiresunltd z9 CA (My Page) on
Wed, May 4, 05 at 23:51

has anyone had experiance with Moringas. From what I have read they can do everything but walk on water and burn. I have no idea as to how they tast. I bought some seeds and have 4 sprouts with the anuals, none of the pre-anuals have sprouted yet.
Kathy

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RE: Moringa

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Do you mean the African tree that has edible leaves and seed (and probably the flowers and bark too.)I'm in Cnetral Florida and they have grown well here. I use the leaves in salads but a tenet of mine (Chinese) use to make a soup out of the leaves. They are not at all frost hardy, but since we havent had a freeze here in three years I've to two trees that are around 25 feet high. While it is fast growing, it is also fragile, a string rubbing against can cut the tree in two as the injury degrades. In that regard the tree is more like a soft plant, it damages easily and does not heal. However, cut it down and it will grow from the stump readily, thus I am not worried about a freeze killing them per se. As for flavor, I think the katuk has a better flavor, nuttier and goes will in salads.

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RE: Moringa

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Yep that's the one. the flowers must be cooked. Bought 3. planted one and it died instanly (clay soil) the other 2 I left in planters and they died back but roots are Ok. Found a sight and they had anuals and 8 have already sprouted. Have never heard of a Katuk, where might I find one. Kathy

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RE: Moringa

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  • Posted by Baci z10Ca (My Page) on
    Sun, Sep 4, 05 at 8:52

There are different species from moringa from different parts of the world. Here is a site that discusses them:

http://www.mobot.org/gradstudents/olson/moringahome.html

I pre-sprout my seeds. Pests such as rats like to eat the seeds, so they need to be watched when young. Some varieties will fruit the first year.

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RE: Moringa

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Moringa leaves taste good when used as an herb to replace or blend with oregano, rosemary or basil! Wow! You won't believe it! The flavor of raw Moringa leaf is like a mix of asperagus and onion. The flavor is a wonderful accent to tomato dishes, pastas, eggs, soups and meats. It is less spicey when cooked.

The leaves and flowers make good tea when mixed with black tea or mint.

Here is a link that might be useful: Seeds at Hendry Creek Hideaway.com

  
 

 

 


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