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J blue

Dwarf moringa, Moringa oleifera 1/

Taste
Fresh: faintly bitter and green in a good way
Dried: less bitter, still “green,” but more tea-like

Care is a bit tricky. See thread.

An explosion of green. From a chopped trunk in a blue pot barely visible, moringa “leaves” flare out. Moringa leaves are compound, often tripinnately.
On a flat glass dish whose undersides are sculpted into bubbles to reflect light is a bed of bright green moringa leaves. Also among the moringa is some baby fennel and okahijiki like tiny soft bunches of green twigs. Sitting on this nest of verdancy is an explosion of oranges, reds and yellows and whites like a star or fireworks explosion. The explosion of colors come from lightly pickled daikon, carrot and daylily petals. The root vegetables are shaped like the long daylily petals. On top of the explosion is delicate sprig of baby moringa leaves.
White background, white dish rimmed with silver are two triangular onigiri wrapped with daylily petals and nori so that it looks like a flame. There is a whole daylily flower in the background on the plate. Also on the plate is a scattering of purple mizuna, chopped into sprinkles and a fresh frond of luminescently green moringa leaves. Inside the onigiri is browned maitake mushrooms and the mizuna leaves added after the maitake finished cooling after frying.
Blue background. Pink, blue, grey ceramic plate. On the plate is a freshly snipped Malabar spinach leaf and a moringa frond of leaves on top. Sitting on the leaves is a broiled square of tofu, nicely browned. It is drizzled with soy pickled peppercress seeds. It looks scrumptious. It was.
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J blue

2/ Care: Grows well in hot sunny weather. Needs good drainage and no wet feet. It has major pest issues with spider mites when brought indoors. Neem oil works, but has to be regularly applied. I don’t recommend this plant in climates colder than 8 bc of this (and not in the UK).

I also unleashed a horde of ladybugs in sunroom and the beetle soldiers had their way with them but didn’t lay eggs on the plant so no new generation to wipe out the mites.

This image is the same as the first image in the top thread. (An explosion of green leaves). Adding to the care thread is that you should let the plant grow out until it’s woody at the base (around 4-6 months) before making a hard chop. So that it bushes out. Otherwise, you end up with a tall plant and not many harvestable leaves.
J blue

3/ Use of moringa
Fresh: good as garnish, mixed in salads, juiced
Dried: Use as powder in juices, sauces, soups, curries, flours in dough and batter

Adding heat disintegrates the leaves quickly (fresh or dried). This is why they are used as powder after drying. The leaves also wilt soon after harvesting. Putting the long stems in water can keep them from drooping too fast.

On a bamboo mat is a pink, blue, cream and shale ceramic plate. On the plate is a nest of thin moringa soba noodles. On the next of green is pressed tofu with thinly chopped light green madhatter peppers. On top of the tofu is a sprig of summer savory. So serene.
A close up image of the green moringa soba noodles before boiling. The are light green with flecks of dark green. White flour is dusted on top to keep them from sticking.
A close up image of green dried moringa leaves in a suribachi bowl. A wood pestle is stained green.
SaltPhoenix

@jblue beautiful! I struggle to grow it, as it's really wet where I live, so it's in a pot, under my eaves. Fun moringa story: I was sitting in the hammock one day, watching "everything" when I saw a leaf cutter bee coming in and looking over all the plants. I had seen the bees cut perfect little circles out of the ti leaf previously and love to watch them. It was then I saw the leaf cutter bee come and pluck one perfect moringa leaf and fly away. She came back for another and another, bc I guess she had found the perfect magic tree with pre-cut, perfectly sized, ready to go, leaf circles. How convenient! 🥰

J blue

@saltphoenix thanks for sharing! 🥰 bees are so funny. “If it fits, I collects.” 🐝🐝🐝

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