Moringa oleifera

Moringa oleifera is a fast-growing, drought-tolerant tree that is native to the Indian subcontinent. It is also known as the drumstick tree, the horseradish tree, or the miracle tree. Moringa is a highly nutritious plant that is packed with vitamins, minerals, and antioxidants. It has been used for centuries in traditional medicine to treat a variety of health conditions.

Moringa is relatively easy to cultivate and is recommended for USDA Zones 9-11, or it can be grown as an annual crop in colder climates. It prefers full sun and well-drained soil. The trees will quickly grow to a height of 10-20 feet. To encourage leaf production and to make harvesting easier, keep the trees topped to force a more bushy habit. Moringa trees can be harvested for their leaves, flowers, seeds, or pods throughout the year.

Moringa leaves and flowers can be eaten fresh, cooked or dried. They can also be made into a powder or tea. The leaves have 7 times more vitamin C than oranges, 10 times more vitamin A than carrots, 17 times more calcium than milk, 9 times more protein than yoghurt, 15 times more potassium than bananas, and 25 times more iron than spinach, according to the National Institute of Nutrition in India (Gopalan C., B.V. Rama Sastri & S.C. Balasubramanian. 1981. Nutritive values of Indian foods. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India).

The tender young pods can be eaten raw or cooked.

Moringa seeds can be eaten raw or roasted. They can also be pressed for oil that is high in oleic acid, a monounsaturated fatty acid.

Some of the benefits of using moringa include reduced blood sugar levels, lowered cholesterol levels and boosted immunity. It has also been shown to have anti-inflammatory properties.

Piper sarmentosum (wild betel, lolot)

 Piper sarmentosum is an herbaceous perennial, native to Southeast Asia, but is now cultivated in many tropical and subtropical regions around the world.

It is a popular culinary herb in its native land. The leaves are used to wrap meat and other foods, and they can also be eaten raw in salads. They have a mild herbal flavor that complements a variety of dishes. They are also good in soups and vegetable dishes.

Photo courtesy of one of my customers.

The leaves are dark green and glossy, and about 4 inches across. Thin, erect stems grow to a height of about 2-3 feet, and send out runners that root at each node where it touches the soil.

The plant also produces small, white flowers in spikes.

Piper sarmentosum will grow in sun or shade. The leaves are usually larger and darker green in the shade. Plants in full sun may need additional watering to look their best. This species is recommended for USDA Zones 9-12. Propagation is by transplanting the rooted runners.

 

The plant is known as "wild betel" because its leaves are similar in appearance to the closely related betel leaves, but these have a milder flavor. 

Lolot has a long history of medicinal use. The plant has traditionally been used to treat a variety of conditions, including hypertension, diabetes, cough, fever, and rheumatism. Recent research has confirmed some of these traditional uses, and lolot is now being investigated for its potential to treat other diseases as well. The plant has been shown to have anti-inflammatory, antioxidant, and anti-cancer properties. Lolot is a safe and effective herb for most people, but it is important to consult with a healthcare professional before using it if you are pregnant, breastfeeding, or have any underlying health conditions.

Photo courtesy of one of my customers.

Related reading: Piper auritum

Ipomoea macrorhiza (pink moonvine, large-root morning glory)

Ipomoea macrorhiza has beautiful nocturnal flowers and an edible root. It is a true perennial; the vines go dormant in the winter and sprout from the short stem at the top of the root in the spring.

The vines twine around upright supports as they grow, and seem to do little branching. They start blooming at a height of about 6-7 feet. This species will also grow as a groundcover if there is nothing to climb on.

Flower buds often appear in clusters at each node. The buds at a single node generally do not open on the same night, instead blooms will be scattered along the vine each night during the bloom period. Flowering occurs in late summer.

The pale pink flowers are about 4 inches across, and have a purple throat. The deep tubular throat is nearly as deep as the flower is wide. There is no detectable scent.

The triangular leaves have a crinkled appearance, especially when young. The furled leaves and growing tips appear white.

Native Americans cultivated this plant for its large, starchy roots.

During the dormant season, the root can be harvested and eaten, either raw or cooked. Its flavor, color and texture is nearly identical to jicama.

The dry, brown seedpods contain several fuzzy seeds.

Even seedlings only a few weeks old already have a thick, elongated root.

Ipomoea macrorhiza is native to the Southeastern U.S. It is recommended for USDA Zones 7-10.

This species is also known as pink moonvine and large-root morning glory.

Dioscorea bulbifera, edible air potato

The information contained in this post is entirely about the edible cultivated varieties of Dioscorea bulbifera. The wild air potatoes you find growing in the woods are NOT edible.

This is one of the true yams that are tropical in origin. Yams are twining vines that quickly climb to the top of any available support. They can completely cover nearby trees or shrubs so plant it in an appropriate location.

While the plant is in active growth it will put out aerial tubers at many of the leaf joints. These aerial tubers are peeled and boiled as a vegetable.

The aerial tubers will grow where they fall on the ground, so pick them up and eat them if you don't want more vines taking over your garden!

Dioscorea bulbifera will produce well in sun or light shade. The plants are very drought-tolerant once established. They are perennial in regions where the ground soil doesn't freeze during the winter. In colder locations they can be grown as an annual, saving some of the aerial tubers for replanting each year.

There are a few different cultivated varieties in circulation;

'Hawaii' has dark, rounded tubers with a bumpy skin and glossy sheen.

'Africa' has gray, angular tubers with a rougher texture.

Dioscorea bulbifera is considered an invasive species in Florida and some other southern states, but the agricultural laws do not differentiate between the wild air potatoes and these cultivated edible varieties. Here is a photo of the wild variety for comparison:

In an effort to keep wild air potatoes under control, Florida has introduced an invasive beetle from China to eat the leaves and aerial tubers.

This initially seemed to have an effect since the leaves quickly became riddled with holes by the feeding beetles, but the air potatoes have sprouted again every spring with no apparent decrease in vigor. In addition, the beetles appear to be parasitized by some other insect which reduces the beetle population.
The beetles feed on both the wild air potatoes and the edible cultivated varieties. They have also been found feeding on other species of plants. Here's one feeding on Quisqualis indica:

This may yet prove to be another example of an intentionally imported species having unforeseen consequences in its new environment.

Water chestnut (Eleocharis dulcis)

Eleocharis dulcis is commonly known as water chestnut or Chinese water chestnut. The edible part of the plant is the underground corm, which is typically harvested when the plant dies down in the fall.

Prepare water chestnuts for eating by peeling away the brown covering on the corm. Inside you'll find the white edible portion. It can be eaten raw or cooked.

Water chestnut prefers to grow in boggy soils, or submerged under a few inches of water. The hollow leaves grow to about 1.5 feet tall, giving it a grassy appearance.

Water chestnuts are easy to grow in backyard ponds or water gardens. Even a 5-gallon bucket will do. Simply plant them in the spring and they will continue to multiply throughout the growing season. Here's the result of one season of growth in a 10-inch diameter pot:

Eleocharis dulcis is native to Southeast Asia and Australia. It is perennial in USDA Zones 8-11. In colder regions, the corms can be dug and stored in wet refrigeration for the winter, then re-planted in early spring. A full sun or mostly sunny location is preferred.

Here's a short video on growing and harvesting water chestnuts from a 5-gallon bucket:

Sword bean (Canavalia gladiata)

Everything about the sword bean (Canavalia gladiata) is impressive. From the time the first true leaves emerge from the seed, until the pods split open to reveal their giant pink seeds, there's something awe-inspiring about this plant.

The pink seeds are about the size of a quarter, and get even larger if soaked before planting.

The cotyledons are pulled up out of the ground as the roots head downward, and when the first true leaves emerge, they can be 6-8 inches in diameter. Here's a seedling next to a 4-inch pot for scale:

From there, they quickly shoot up and start twining around, looking for something to climb on. Yes, this bean is a climber, so give it a sturdy support that will endure throughout the growing season. I like to grow them on dead trees, since many types of garden supports will collapse under the weight of the vines.

By mid-summer, the lavender-pink flowers appear in clusters all up and down the vine.

If pollination is successful, the bean pods start to develop, and eventually reach over a foot in length. It takes about 90 days from planting for the beans to reach a maturity at which they can be picked and eaten.

For fresh eating, the pods should be picked while they're still tender, and before the beans start to swell up too much inside. At that stage, the pods can be sliced cross-wise and boiled until tender. Discard the cooking water.

If you wait too long to eat them fresh, just let them finish maturing until the pods are dry. It will take an additional 2-3 months of growing to get to this stage.

Then the beans can be shelled out and cooked, but require soaking overnight and thorough cooking in  2-3 changes of water to rid the beans of potential toxins. For this reason, they are usually picked and eaten when the pods are still tender.

Taro, Dasheen (Colocasia esculenta)

Taro (Colocasia esculenta) is a tropical starchy root crop. The large, "elephant-ear" type leaves can grow 2-3 feet long and 1-2 feet wide. Each leaf emerges from an underground corm and the overall plant height can be 5-6 feet.

In addition to the corm, the leaves and stems are also edible. The immature leaves are boiled or steamed and served as greens. The stems are peeled and boiled, and served as a vegetable. They must be cooked to break down the oxalates in the tissues. Varieties with naturally lower levels of oxalates make better cooked greens.

The corms are peeled and baked, boiled or steamed. When cooked and mashed with water, taro becomes poi, a traditional food in Hawaii.

The flesh color of the corm may be white, yellow, lavender or pink. In ancient Hawaii, where Taro had been extensively grown for generations, there were as many as 300 named varieties. There are both upland and wetland varieties. Upland cultivars are also known as Dasheen.

Taro grows best in partial shade, but will grow in full sun if given plenty of water. Best growth is in soils high in organic matter. It will also grow in standing water up to 12 inches deep.

As it grows, multiple smaller plants form around the original corm.

By the end of the growing season, most of these corms, or "eddoes", will be big enough to eat.

Taro is propagated by dividing the clump, and re-planting the smaller corms surrounding the original. These are planted 2-3 inches deep and 2 feet apart.

Taro is perennial in USDA Zones 8-11, but can be grown as an annual elsewhere.

Colocasia esculenta also has many uses in traditional medicines:
Some infections respond to the use of Taro leaves mashed with salt. This poultice can be applied to an injury, covered and wrapped with a large Taro leaf (I wouldn't do this on any open wounds!). 

Undiluted poi is sometimes used as a poultice on infected sores. A piece of Taro stem can be touched to the skin to stop surface bleeding. For a sting from an insect, the stem leaf (petiole) can be cut and rubbed on the afflicted area, preventing swelling and pain. (Whistler,W.A. 1992. Polynesian Herbal Medicine.) Note: people with sensitive skin can experience irritation from contact with the sap.

Taro is native to tropical Southeast Asia, but was long ago spread around the world by ancient travelers.

There are similar-looking plants that belong to other genera, other species, or are different cultivars of this species, but the true taro is the only one with peltate leaves (the petiole is attached to the center of the leaf blade).

There are also ornamental varieties of this species that are grown only for the attractive leaves, and are not considered good eating varieties.

Katuk (Sauropus androgynus)

Katuk is an edible leafy shrub that thrives in tropical or subtropical climates. It's botanically known as Sauropus androgynus.

Nearly all parts of the plant can be eaten raw or cooked. The leaflets are easily stripped from the petioles and added to salads, sandwiches, soups or stir-fries. Tender young shoots are usually steamed, and the flowers and fruits can be added to salads or vegetable dishes.

The leaves are very nutritious. Compared to spinach, katuk has 10x the protein, 20x the vitamin C, 6x the iron and 3x the calcium!

The pinnate leaves can reach up to 2 feet in length, and the overall plant height can be 6-7 feet or more if not kept cut back. The tall, thin stems seldom branch and easily fall over in wind or heavy rain. It's best to keep them cut back to 3-4 feet in height to form a more sturdy bush. The trimmed parts can be eaten.

Some cultivars show a silvery mottling on the leaflets that may be randomly scattered or in attractive patterns, depending on the individual plant.

Katuk prefers a little shade in hot climates, but will grow in full sun as long as the soil is kept moist. An evenly moist soil is also conducive to faster, more lush, growth.

The unusual flowers form on the underside of the leaves in the spring and fall. The fruits develop quickly after pollination.

Some cultivars may require cross-pollination with another cultivar in order to set fruit. Others appear to be self-fertile. The fruits are creamy-white, marble-sized balls that hang from the leaf on a short stem.

When fully mature, they split open to reveal up to 6 black angular seeds.

For propagation, the seeds should be sown immediately, and usually take at least 2-3 months to germinate.

Katuk is native to Borneo, and is recommended for USDA Zones 9b-11. Elsewhere, it can be container-grown and protected from the cold.

Sauropus androgynus is also sometimes known as Sweetleaf or Cinnamon leaf.

Molokhia (Egyptian spinach)

Molokhia is a highly nutritious ancient super-green from the Middle-East. It's also known as Egyptian spinach, jute mallow or Jew's mallow. Botanically, it's Corchorus olitorius. The leaves can be eaten raw or cooked; use them fresh in salads, cooked as a side vegetable, or made into soup. The cooked leaves are mucilaginous, and dried leaves can be used as a thickener in soups or brewed as a tea.

The nutritious leaves are high in vitamins A, C, E, K, potassium, calcium and magnesium, and also contain beta carotene, iron, and more than 32 vitamins, minerals and trace elements. It’s said to aid digestion, improve vision, lower stress, and increase libido among other health benefits. The leaves also contain 6 different anti-oxidants.

Seed should be sown in spring when the soil is warm. Plants grow quickly and are ready for a first cutting in about 60-70 days.
Harvest by cutting the upper 6-8 inches of growth. The tender stems from this region are also edible if finely cut up along with the leaves. Repeat cuttings can be made from each flush of new growth until you run out of summer. Alternatively, you can sow seeds in succession and harvest the entire young plant at once.

Plants have a strongly upright growth habit, but each successive harvest of  the newer growth forces more branching. Individual leaves are 2-3 inches in length. If left uncut, molokhia can reach 6 feet tall.

In fall, as the days shorten, the plant ceases leafy growth and starts to flower. For this reason, molokhia is not a good choice for a fall garden where temperatures permit; the plant just wants to bloom and you'll get nothing leafy to harvest.

The flowers are bright yellow and emerge from the leaf axils.

Soon after blooming the seedpods start to develop. They grow to about the same length as the leaves.

The plant declines as the seedpods reach maturity and dry to a tan or black color.
The pods are a 5-sectioned capsule filled with many angular, greenish-tinted seeds.

The stems of the plant are the source of jute fiber, and that is its primary reason for cultivation in India.

Although Corchorus olitorius likely originated in Africa, it is now pan-tropical and in some countries it is considered a weed (perhaps testament to its ease of cultivation). As a garden vegetable it can be successfully cropped anywhere the growing season exceeds 70 days.

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