The Moringa oleifera tree is
often regarded by scientists and nutritionists as the “miracle tree”, and for
good reason. Nearly every single part of this plant, from its seeds to its
leaves, and even its flowers are edible and chock full of nutritional value.
For this reason, the tree and its various parts have been used as a food source
and medicinal treatment for hundreds of years in Asia, Africa, and Central
America.
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| Moringa Oleifera Leaves |
The moringa tree itself grows up to 30 feet in height, but is usally kept
short for cultivation purposes to keep the leaves, flowers, and seed pods,
accessible. The seed pods are one of the most sought after parts of the tree.
In India, it is usually prepared in a manner that is similar to that of green
beans. In India, is is used as a traditional treatment for erectile
dysfunction, and prescribed as an aphrodisiac for women as well. The flowers of
the tree are also edible, and they are usually steamed or boiled on their own
or in a soup or stew. They have a mild and pleasant taste similar to mushrooms.
Even the roots of the plant can be utilized for food. In some regions of Asia,
they are shredded and then used as a condiment similar to horseradish. When it comes to food, however, it is the
moringa tree’s leaves that really steal the show.
The leaves of the moringa tree are where most of its nutritional value
can be found. A serving of moringa leaves contains more vitamin C than an
orange, more calcium than a glass of milk, more potassium than a banana, and
more iron than spinach. It also contains the equivalent amount of protein as an
egg. It also contains significant amounts of beta-carotene and phosphorous. And
unlike other leafy vegetables that lose their nutritional value as they are
cooked or lose their freshness, moringa leaves retain their nutritional value
for up to several months, even without refrigeration. The leaves don’t even
need to undergo any cooking at all to make them edible. The tree itself can thrive
in the poorest soil in the harshest climates. These properties not only make
the leaves more nutritious, but also an ideal food for battling malnutrition,
especially in children. In fact, several relief organizations are actively
advocating its use as a major food source of the future.
Because nearly every part of the plant is edible, there are a huge number
of ways in which moringa can be cooked or prepared. The seed pods, or
“drumsticks” as they are more commonly called in India, are often used in making
different curry dishes. Alternatively, they can be boiled until they soften a
bit, and then eaten directly. The moringa leaves are often boiled in stews,
soups, and broths to add flavor and nutrition. They can either be added whole,
or they can be crushed into a powder. Powdered moringa leaves can be added to
shakes, smoothies, and any baked goods.
The moringa tree and its parts have purposes that are not limited to
food. The bark, roots, leaves, flowers, seeds, and gum of the tree have been
used for various medicinal purposes for hundreds of years. They can be used as
an antiseptic, an anti venom, and a treatment for rheumatism. Moringa leaves
have even been used as a source of oil used as biodiesel. Extracts from the
seeds also make for a cost effective form of water purification. Using moringa
seed extract to filter water results in the removal of up to 99.99% of
microbial life.
Moringa
is just the latest in Clevenard Farm Foods
line of all natural functional food products that are revolutionizing the
way we see health and nutrition. By offering such a diverse selection of
products that can be suited to any lifestyle, we help make the healthier
choices the easier ones to make. This is part of our mission of building a
cleaner, greener, and healthier world through the promotion of nutritious and
sustainable superfoods
