Moringa is a genus of shrubs and trees with multi-purpose uses: its leaves, roots and immature pods are consumed as a vegetable.
All parts of the Moringa tree – bark, pods, leaves, nuts, seeds, tubers, roots, and flowers – are edible.
The leaves are used fresh or dried and ground into powder. The seed pods are picked while still green and eaten fresh or cooked.
Moringa seed oil is sweet, non-sticking, non-drying and resists rancidity, while the cake from seed is used to purify drinking water. The seeds are also be eaten green, roasted, powdered and steeped for tea or used in curries.
Special qualities of Moringa
Leaves are rich in protein, vitamins A, B and C, and minerals – highly recommended for pregnant and nursing mothers as well as young children.
Plant produces leaves during the dry season and during times of drought, and is an excellent source of green vegetable when little other food is available.
It is fast growing and drought tolerant (does not tolerate water-logging).
Moringa products have antibiotic, antitrypanosomal, hypotensive, antispasmodic, antiulcer, antiinflammatory, hypo-cholesterolemic, and hypoglycemic properties.
Source of maternal and child nutrition, medicine and household income.
Trees provide wind breaks and reduces soil erosion.
Source – FAO