Moringa – the tree that is used in its entirety

Moringa oleifera, sometimes called the "horseradish tree" due to the pungent smell of its root, is a fast-growing evergreen tree that can grow several meters in its first year. The tree is native to the foothills of the Himalayas in northern India, but is now also cultivated in Pakistan, Bangladesh, Afghanistan, and large parts of Africa and Southeast Asia.

A tree used in its entirety

What makes moringa unusual is that practically the entire tree can be used – leaves, flowers, pods, seeds, root, and even bark.

Traditional use

The leaves, bark, and root have long been used in traditional Ayurvedic medicine in South Asia, a tradition that stretches back several thousand years. The seeds have also been used to clarify cloudy water – a practice still observed in parts of Africa and Asia, where crushed moringa seeds are placed in water containers to make particles sediment.

As food

The young, unripe pods – sometimes called "drumsticks" in English due to their drumstick-like shape – are used as a vegetable in Indian and Southeast Asian cuisine, prepared much like green beans. The leaves can be eaten cooked, like spinach, or dried and ground into a fine green powder.

What the leaves contain

The leaves contain chlorophyll, beta-carotene, vitamin C, polyphenols, and isothiocyanates – groups of substances also found in cruciferous plants like broccoli and kale.

Good to know

Moringa should not be used by women who are planning to become pregnant, are pregnant, or are breastfeeding, as certain parts of the plant have traditionally been avoided during pregnancy.

Usage

Dried leaf powder can be mixed with water, juice, tea, or smoothies. Start with a lower dose, such as half a teaspoon, and gradually increase to taste. Store the powder in a cool, dark, and dry place to maintain color and aroma. Our organic moringa powder is an example of how the powder is typically sold.