Just harvested fresh Moringa seeds. If you want this tree for the health benefits, this is the quality of seeds you must start with! I grew up with Moringa trees in my yard in Hawaii and used the leaves regularly in cooking. We called it Malunggay.
I have been growing these trees now in Arizona for the past 5 years with tremendous success. Because my family eats the leaves, my trees are grown only with high quality organic matter. They have come back from frost in the 20’s and thrive in 110 degree plus weather in full sun.
These are seeds from the Arizona survivors! Not imported from a cozy greenhouse somewhere. They are super hardy outside in dry to semi-tropical, hot areas and can also be grown in pots inside in a sunny location. Start with high quality organic seeds and you will have amazing trees in the near future! All you need are a few seeds for a bountiful harvest in just a few months.
Each order comes with digital information including nutritional values, list of resources, growing tips, link to video on how to purify water with seeds, and recipes. Start growing your own Moringa and secure your food future, ability to purify water if needed, attract bees and hummingbirds, create fertilizer for your other plants, and you may even improve your health.
I have 12 seeds for $5 or 25 seeds for $10. They are fresh, viable, and grow super fast. Hardy and acclimated to Arizona weather and soil. I will also have some seedlings available soon, as well as banana trees and lemongrass plants. Contact me here and leave your email or phone number privately.
Please call me, I would like to buy seeds. I will friend you on Facebook. Carol Maurer 602-626-7391.
I am currently in Panama.
My daughter, Courtney, will call you. She is living in my house and has the trees and seeds there.
I planted 2 seeds here in Panama 6 months ago and they would be 8 feet tall if I hadn't topped them twice already!
Hey Debbie, when you top them what is their response? Do they bush out? Or just send out a shoot that starts to grow upward again?
They respond like basil, keep getting bushier. If I don't top them, they will get very tall and lanky and it will be harder to harvest the leaves.
That is a good price on seeds. my notes on Moringa, which is probably lifted from someone(s) and not properly credited awaiting me to do a proper writeup ...
Moringa (Horseradish-tree, Ben-oil tree, Drumstick-tree). A family of African and Asian tropical to sub-tropical evergreen trees containing 13 species, ranging in size form a tiny herb to large trees, though when Moringa is mentioned it is usually referring to one species, Moringa oleifera (a slender tree form). A second species with larger leave, Moriga stenopetala, a bottle tree with large water storing trunk, is also cultivated but not as widely [slower grower, bigger leaves, preferred taste, more drought tolerant, harder to germinate, may prefer more course sandy soil, more sensitive to frost]. Grown at 6,500 ft elevation in Zimbabwe.
Why care? Moringa is edible by people and livestock. Much of the plant is highly nutritionally dense in protein, vitamins A, B, C and K and some minerals. It's leaves pungent taste with a pungent odor of horseradish so good for bulk when cooked in manner that loses some pungency. It's root can be harvested young and tastes like horseradish. It's slender triangular seed pods are numerous and long and can be harvested young and prepared like string beans. Flowering and seed pods are produced once a year (spring) in cooler regions and twice a year or year round in warmer areas with constant rainfall. It's seed pods are ready harvested mature, once dried and with a simple twist easily released its tri-lobed dark brown 1 cm. seeds (around 20 per pod) which have good storage properties and very high germination rates within 2 weeks when planted 1" below soil. 50:50 after 12 month storage, 0% germination after 24 months. Seeds can be pressed for oil (30-40%), is clear (lubricant), sweet and odorless (lamp, biodiesel), never becoming rancid (soap); consequently it is edible (salad oil). The remaining mash is 61% protein and can be used for livestock food or to purify water via flocculation. Bark can serve for tanning; it also yields a coarse fiber. Wood has been used for paper pulp. Living fence (windbreaks).
Because this tree has been cultivated for thousands of years there are some cultivars developed for enhanced purposes. [taste, seed pod, oil, dwarfing]
In cultivation, it is often cut back annually to 1–2 meters and allowed to regrow so the pods and leaves remain within arm's reach. Seed pods are sweet the first year but can become bitter on older trees so annual cultivation is applied in some practice. Planting depth hole: 8-15" wide x 12-20" deep. For intense leaf production they can be planted in rows spaced just 6-8" apart. More commonly 2-3 feet apart. Flowers are said to taste like mushrooms when cooked. Sap makes a blue dye.
Pests and pathogens are really not a problem anywhere. Some fungi attack this tree, and the only pests of note are aphids and spider mites who love the leaves, weevils (young trees), stem borers, caterpillars and fruit flies (young fruits (forming pods)). Wide climates. Dry to wet tolerance. Wide pH tolerant. Probably grows best in loose soils due to taproot. But if the taproot is blocked it forms a thick, bulbous woody tuber root that may protrude from the surface and the tree still seems to do well.
It grows very quickly in many environments (USDA 9 and 10). Doesn't tolerate freezing. Can put on 15 feet of growth from seed in its first year reaching a slender height of over 30 feet; the trunk can eventually reach 17" dia. Beautiful abundant white sweet scented edible flowers used in perfumes. Puts down a long taproot and no structural roots, so can be planted safely next to structures.
Do not overwater or they grow too fast. They can take serious underwatering and will dwarf (slow grow) as a result.
Like a lot of other leafy vegetables, Moringa leaves reduce quite a bit in volume when you cook them. So cook up a lot—at least 4 liters of fresh leaflets. Get some water boiling vigorously and throw the leaflets in. Return to the boil and throughout the whole process stir the leaves often. Stirring avoids the leaflets clumping together, which makes them cook up with an especially pungent taste. As with all vegetables, DO NOT OVERCOOK. 3 minutes boiling is about right, maybe a little more if it’s a big batch. Taste the leaves as you cook them to see how they are doing. A quick boil removes the pungent spicy taste and leaves the delicious meaty vegetable taste. .... Then, drain the leaves and spread them out so the cool quickly. With clean hands, squeeze the water out of the leaves. You can add a little oil to the leaves and store them for use in any dish....[source: http://www.moringaceae.org/1/post/2014/07/-eat-moringa-as-a-vegetab...]
http://moringaoleiferanursery.weebly.com/moringa-oleifera-vs-moring... - large number of species
http://www.bestmoringatrees.com/order-moringa-seed.html - PKM-1 available
Thank you! I am totally intrigued due to the nutrients. Will add leaves to my green smoothies to see how that affects them.
I am not a huge fan of the raw leaves, but I love them in stir-fry and soup. I add some ( a lot!) to my chicken soup about 5 minutes before it's done. Yummy!
Carol, when you pick up the seeds, ask Courtney to let you take some leaves. You can try them right away!
I hope to hear from your daughter soon. Please remind her. Thanks!
I would like to purchase some Moringa seeds and/or seedlings. I am in NE Mesa.
I will ask Courtney to call you to arrange pick up. I am currently out of the country.
This is a great time of year to plant the seeds! I recommend putting them right in the ground where you want them to be. Don't bother with a pot and transplanting; it's not necessary.