Season: Spring - Fall
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The flowers are fragrant and hermaphroditic, surrounded by five unequal, thinly veined, yellowish-white petals. The flowers are about 1–1.5 cm (3⁄8–5⁄8 in) long and 2 cm (3⁄4 in) broad. They grow on slender, hairy stalks in spreading or drooping flower clusters, which have a length of 10–25 cm (4–10 in).
Flowering begins within the first six months after planting. In seasonally cool regions, flowering only occurs once a year in late Spring and early Summer (northern hemisphere between April and June, southern hemisphere between October and December). In more constant seasonal temperatures and with constant rainfall, flowering can happen twice or even all year-round.
The fruit is a hanging, three-sided brown 20–45 cm (8–17+1⁄2 in) capsule, which holds dark brown, globular seeds with a diameter around 1 cm. The seeds have three whitish papery wings and are dispersed by wind and water.
In cultivation, it is often cut back annually to 1–2 m (3–6 ft) and allowed to regrow so the pods and leaves remain within arm's reach.
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Mature Height
36 Inches |
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Mature Width
24 Inches |
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Light
Half Sun |
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Water
High |
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Uses
M. oleifera has numerous applications in cooking throughout its regional distribution. Edible parts of the plant include the whole leaves (leaflets, stalks and stems); the immature, green fruits or seed pods; the fragrant flowers; and the young seeds and roots.
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RECIPES
Potato Salad with Moringa Leaves
Ingredients
• 2 cups Moringa
• 8 medium Red Potatoes
• 1 Onion
• 3 cloves Garlic
• 2 teaspoons Fresh Ginger, grated
• 2 teaspoons Ground Coriander
• 1/2 teaspoon Ground Turmeric
• 1/2 teaspoon Chili Powder
• 3 tablespoons Oil, of your choice
• Salt and Pepper, to taste
• Fresh Cilantro, to garnish
Instructions
1 Chop onion and garlic. Also wash off and chop up potatoes to bite sized chunks.
2 Peel and grate the ginger.
3 Add oil to pan over medium heat and add the onions. Sauté onions for 15 minutes, stirring frequently.
4 Add in the garlic and ginger and cook another 2-3 minutes.
5 Add in the potatoes and cover pan with lid and lower heat to medium. Let potatoes pan roast for about 15 minutes.
6 Remove lid and add in moringa, turmeric, coriander, chili powder and stir well. Then, place lid on for about 2-3 minutes more.
7 Remove lid, stir moringa leaves and potatoes well. Season with salt and pepper to taste. Garnish with cilantro and enjoy.
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