Caring For Your Moringa Plants
Moringa trees, also known as drumstick trees, are fast-growing,
drought-resistant plants that are native to the Himalayas but can
be grown in many parts of the world. They are known for their
nutritious leaves, seeds, and oil. Here are some tips for caring
for a moringa tree:
Location: Moringa trees prefer a warm, sunny location with
well-draining soil. They can tolerate some shade, but full sun is
ideal for optimal growth and leaf production.
Watering: Moringa trees are drought-tolerant and can survive on
minimal water, but they will grow better if they are kept
consistently moist. Water the tree deeply and regularly, but
avoid over-watering.
Fertilizer: Moringa trees benefit from regular fertilization. Use
a balanced fertilizer every 4-6 weeks during the growing season.
Organic fertilizers such as compost or well-aged manure are also
suitable for Moringa
Pruning: Prune the tree to remove dead or diseased branches, and
to shape the tree for optimal growth.
Pest control: Moringa trees are relatively pest-free, but they
can be affected by pests such as leaf-eating insects, and fungal
diseases. Keep an eye out for pests and take action immediately
if you notice any infestations.
Harvesting: Moringa leaves can be harvested as soon as the tree
reaches 3-4 feet in height. The leaves are high in nutritional
value and can be eaten raw or cooked. The seeds can be harvested
when the pods turn brown, they can be eaten or used to extract
oil.
Protection: Moringa trees are relatively hardy, but they should
be protected from frost and cold weather.
By following these tips, you can ensure that your moringa tree is
healthy and productive.
Moringa Recipes
Nigerian Moringa Soup
I also grow, and eat, morninga… practically every day. It’s
a food that I first noticed during visit to Nigeria in 2013,
when I was invited there to speak at a seminar.
It’s a very important superfood, that also something that the
United Nations considers a partial solution to hunger in many
poorer countries. It’s super easy to grow, is fast growing,
and if you Google it, you’ll see that it’s super nutritious.
Anyway, here’s an African recipe that I sometime prepare.
Ingredients:
2 tbsp. vegetable oil
1 onion, diced
3 cloves of garlic, minced
1 inch ginger, minced
2 cups chicken or vegetable broth
2 cups of diced tomatoes
2 cups of diced sweet potatoes
1 cup of fresh or frozen moringa leaves
1 tsp. cumin powder
1 tsp. paprika powder
1 tsp. bouillon powder
Salt and pepper to taste
1/2 cup of peanut butter
2 cups of cooked and shredded chicken (optional)
Instructions:
Heat the oil in a large pot over medium heat. Add the onion,
garlic, and ginger and cook until softened.
Add the broth, tomatoes, sweet potatoes, moringa leaves, cumin,
paprika, bouillon powder, salt, and pepper and bring to a boil.
Reduce the heat and let the soup simmer for about 15 minutes, or
until the sweet potatoes are tender.
Stir in the peanut butter and shredded chicken (if using) and
cook until the peanut butter is fully incorporated and the
chicken is heated through.
Serve the soup hot with rice or bread.
I also often add dried and powdered, or fresh moringa to
smoothies, omelets, and even potatoes that I sometimes thinly
slice, and microwave 🙂
Indian Moringa Curry
I also LOVE Indian curry, and this recipe is just plain
DELICIOUS 🙂
Ingredients:
1 tbsp. vegetable oil
1 tsp. cumin seeds
1 onion, diced
2 cloves of garlic, minced
1 inch ginger, minced
1 cup diced tomatoes
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. garam masala
Salt to taste
1 cup of fresh or frozen moringa leaves
1/2 cup of water
1 cup of cooked chickpeas
1 cup of yogurt
1/4 cup of chopped cilantro for garnish
1 tsp ground red peppers (optional)
Instructions:
Heat the oil in a large pan over medium heat. Add the cumin seeds
and cook until they start to sizzle.
Add the onion, garlic, pepper, and ginger and cook until
softened.
Add the diced tomatoes, coriander, cumin, turmeric, garam masala,
and salt and cook until the tomatoes are soft.
Stir in the moringa leaves, water, chickpeas, and yogurt. Bring
to a simmer and cook for 10 minutes, or until the moringa leaves
are tender.
Garnish with cilantro and serve the curry over rice.
Filipino Moringa Stir-Fry
Ingredients:
2 tablespoons vegetable oil
2 cloves of garlic, minced
1 inch ginger, minced
1 red bell pepper, sliced
1 cup sliced mushrooms
1 cup diced chicken or tofu
1 cup fresh or frozen moringa leaves
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon corn starch
1/4 cup water
Cooked rice or noodles for serving
Instructions:
Heat the oil in a large pan or wok over medium-high heat. Add the
garlic and ginger and cook for 1 minute.
Add the bell pepper, mushrooms, and chicken or tofu and cook
until they are browned and cooked through.
Stir in the moringa leaves, soy sauce, oyster sauce, corn starch,
and water. Cook for 2 minutes or until the sauce thickens and the
moringa leaves are wilted.
Serve the stir-fry over cooked rice or noodles.
In my house, we have a rice cooker that always plugged in and
filled with cooked rice, and I eat good 🙂
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