Growing And Eating Morogo

Morogo is an incredibly easy plant to grow from seed. The plants tolerate dry conditions even though their leaves will flourish with higher rainfall. They also prefer higher temperatures and do well above a minimal temperature of 18 °C (64.4 °F). Leaves will be smaller the lower the temperature is, and the plant is more likely to flower at lower temperatures. Nipping the flowers in the bud (as one does with many herbs including basil) normally sustains leaf production.

In good quality, fertile soil, these hugely nutritious, protein-rich plants will reach a height of at least 1.5 m (about 5 ft). I am about 1.62 m (5 ft 4 ins) tall and you can see the height of the plants I grew several years ago in the photograph above. 

The South African National Department of Agriculture’s (NDA) North West Agricultural Development Institute advises that amaranth/morogo may be planted once minimal temperatures stay above 16 °C (60.8 °F). The seeds are minute so should be mixed with a little sand and then broadcast in seedbeds before being lightly covered with soil. Ideally they should be sown in rows, though I grew mine successfully in a really small patch of not-very good ground. They recommend watering twice a day until the seedlings pop out of the ground.

SANBI recommends that plant beds should have lots of compost added to them and all weeds should be removed prior to planting. If you prepare the beds properly, you won’t have to weed later on because the plants are vigorous growers that will usually outgrow any weeds.

Morogo must be harvested by hand, either by picking individual leaves, or by trimming the stem and then pulling off the leaves. The leaves are best when cooked on the same day they were picked.

Harvesting And Storing Morogo Seeds

If you want to harvest seeds for future use, you will need to leave some flowers on the plant stalks. Allow the seed to develop and mature until they are black. Cut the stalks and let them dry in the sun for about seven days.

Working on a clean, dry surface, rub the flower heads together until the tiny black seeds come loose. Run these through a fine, mesh sieve before storing in jars. Keep these in a cool, dark place and sow them in early spring.

Cooking Morogo

Morogo is generally cooked in the same way as spinach and related vegetables like Swiss chard and kale. Said to have even more nutrients than kale (which is another superfood gaining international attention), I find it much tastier than kale, which can be rather bitter. The leaves are thicker and coarser than Swiss chard and English spinach, but not as chewy as kale can be (especially curly kale).

The NDA’s agricultural development institute suggests boiling morogo leaves in water and then adding either tomato and onion or potato and onion to the cooked leaves before flavoring with salt and pepper.

Alternatively, be a bit more imaginative and add two diced potatoes, two to four thinly sliced tomatoes (depending on size), and a nice big bunch of morogo to a diced onion that has been cooked in a little olive oil until soft. Fresh herbs like origanum, basil and rosemary will add flavor. Add about a cup of water to the herbs and veg, plus a little salt and freshly ground pepper ,and cook for about half an hour on low heat.

I like to chop the leaves and steam them in just a little salted water until soft. Generally the water cooks away to nothing. Then I cook sliced onion and crushed or chopped garlic in a little olive oil and when this is soft but not brown, I add the morocco. It can be served as is as a side dish, or used to fill a quiche shell. If using for quiche just add crumbled feta cheese and then pour in a mixture of beaten eggs and cream (four eggs to one cup).

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Another of my favorites is to blanche the morogo and then let it steam in a little butter. When soft, add crème fraiche or full cream unsweetened yogurt and stir until it thickens and coats the greens. Season with a little salt and freshly ground pepper and serve as a side dish with meat or fish.