Moringa Oleifera , my edible bonsai - first salad with moringa leaves

Today I made my first salad with fresh moringa leaves. My young Moringa / Malunggay / Sajina / Murungai seedlings, which are sitting in a corner of my house with full light, was growing very quickly and some of them became bigger than 50 cm, so I pinch the terminal growing tip ~10 cm from the top. Secondary branches began appearing on the main stem since one week ago and hope to grow vigorously in next weeks. Maybe soon my Moringa trees will become bushy and will begin to look like a little bonsai tree.

I added Moringa leaves in mixed veggies salad with red lettuce, sprouts, tomatoes, mild baby pepper, sunflower seeds, green onion, dill and olive oil. The taste of leaves - similar to spinach but somehow different.  I like their spicy taste and horseradish flavor.

People tend to eat the same foods they grew up with, resisting new foods and dishes, but are hundreds of unique foods available in other corners of world that would add to the diversity of our diet.  How I  am curious by nature, I like to discover other ethnic foods and enjoy totally a variety taste of dishes from different cultures. 

I already learned about the great nutrition of Moringa leaves last months (BTW, until this winter I have never heard about this tree) Now I have my own Moringa plants but I need to learn how to use them. I browsed many cook books on the internet and  I found many interesting recipes and how it is used in India, Mexic, Mauritius, Thailand, Philippines and other Asian and African countries.  Many of these  give details about how people from tropical countries used in cooking flowers from Moringa trees and I am very curious about their delicious taste. But I need to wait more weeks until I will taste their flowers...

Grow, moringa tree, grow quickly!