Post by J blue - Takahē

Takahē

2y

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.
#cooking #gardening #organic #GrowYourOwn #IndoorGardening #plants #perennials

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.

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.

An explosion of green. From a chopped trunk in a blue pot barely visible, moringa “leaves” flare out. Moringa leaves are compound, often tripinnately.

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