Heat-loving, tall shrub or tree with edible leaves, seeds and roots.

Other names: Moringa,  Drumstick Tree

Origin: India

Size: 10-12m high, 5m spread ( or pruned to size)

Growing conditions: full hot sun, drought hardy, does not tolerate frost

Harvest: anytime except winter

Propagation:  50cm long hardwood cuttings planted in spring directly into soil or pots

Growing tips: Keep tree well-pruned by cutting back annually to 1 – 2 metres; this will encourage new leaves and also keep leaves and pods within easy reach.  Plant trees as a living fence.

Use: The leaves are the most nutritious part of the tree, being high in calcium and protein and leaves can be picked for salads and stir-fries or sprinkled over pumpkin soup just before serving (can take pumpkin soup to another level).  They have a mild mustard taste, while the roots of the tree can be substituted for horseradish where required. The seeds can be fried or roasted and the young pods can be added to soups and stews. Flowers can be eaten also (make a batter using besan flour, dip the flower in the batter and drop in hot oil until lightly browned). Pods freeze well. High-quality oil is extracted from the seed and the seed powder left over from this process has been trialled for purifying water. The sap is used for a blue dye.

Availability in shop: sometimes when mature cuttings are available