Brèdes are a family of leafy greens central to Mauritian cuisine. The term covers various species including bred mouroum (moringa), bred mafane, bred songe, and bred tom pouce. They are quick-growing, nutritious, and cooked as sautéed greens with garlic and chilli.

Local names: Bred, Brède, Leafy greens

Months: September, October, November, December, January, February, March, April

Most brèdes grow best from September to April during the warm season. Some varieties tolerate cooler months.

• Soil type: Any well-drained soil with organic matter
• pH: 6.0–7.0
• Compost: Add compost for fertility. Brèdes are not fussy but grow faster in enriched soil.

• Seed type: Direct sow seeds or cuttings (varies by variety)
• Spacing: 15–25 cm between plants, 30 cm between rows
• Watering: Regular watering, daily in hot weather. Keep soil moist for tender leaves.
• Sunlight: Full sun to partial shade (4–8 hours daily)

Organic options:

• Compost
• Cow manure
• Diluted urine (traditional method)

Chemical options:

• NPK 15-5-10 (high nitrogen for leaf growth)

Caterpillars

• Natural remedy: Handpick and use Bt spray
• Chemical fallback: Cypermethrin

Aphids

• Natural remedy: Neem oil spray
• Chemical fallback: Pyrethrin

• Days to maturity: 25–45 days
• Indicators: Leaves are young, tender, and bright green. Harvest before flowering for best flavour.
• Yield tips: Cut-and-come-again harvesting works well. Pick outer leaves regularly to encourage new growth.

• Duration: 2–3 days
• Temperature: Refrigerate at 2–5°C
• Tips: Wrap in damp newspaper or cloth. Best eaten fresh on the day of harvest for maximum nutrition.