Originally from the Indian sub continent. All parts of the plant are edible, the leaves being exceptionally nutritious. The leaflets are stripped off the leaf and can be eaten raw in salads or cooked, steamed or stir fried. The Moringa seeds yield 28-40% edible oil. The flowers are also eaten.
The root makes a good horseradish/wasabi type sauce (however the root bark should be stripped off and not too much eaten), the leaves are just like any other leafy green and the pod is like a big bean.
Moringa oleifera seeds can be planted 1cm deep in a well drained potting mix and placed in full sun to part shade until germination.
Moringa oleifera likes adequate water/fertiliser and a full-sun position in well drained soil. Fast growing and hardy, it is also very drought tolerant but will look better and grow faster with adequate soil moisture. Make sure soil is well drained as they can succumb to root-rot. It is advisable to prune the tree hard to make it easily accessible and easy to harvest the fruit and leaves. Tip prune once it reaches 4-5ft.
In small spaces, you can use a small planter box, plastic tub or a polystyrene box with a couple drainage holes in the bottom. Add a bag of potting mix, put in a seed every couple inches. When the little seedlings get to about 30cm, just trim the top off for a salad. Do the same again when they get 35cm, and again when they get 40cm. From then on, they should produce for years provided you keep them trimmed like a little square hedge, and you give them a drink and feed every now and then.
5 seeds in each packet