Our Moringa trees have been growing like crazy and we've been harvesting the leaves for their nutritional values. Every day we add dried moringa to our morning smoothies. It's not what I would call delicious but more of an earthy taste that's good for you. Moringa is one of those miracle plants that are very nutritious and widely used in other parts of the world. I believe the entire plant is edible and very resistant to drought and insects.
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| Moringa being washed |
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| Drying the Moringa leaves |
From Wikipedia: It is a fast-growing, drought-resistant tree, native to the southern foothills of the Himalayas
in northwestern India, and widely cultivated in tropical and
subtropical areas where its young seed pods and leaves are used as
vegetables. It can also be used for water purification and hand washing, and is sometimes used in herbal medicine.
The leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, provitamin A as beta-carotene, vitamin K, manganese, and protein, among other essential nutrients. When compared with common foods particularly high in certain nutrients
per 100 g fresh weight, cooked moringa leaves are considerable sources
of these same nutrients. Some of the calcium in moringa leaves is bound
as crystals of calcium oxalate though at levels 1/25th to 1/45th of that found in spinach, which is a negligible amount.
The leaves are cooked and used like spinach and are commonly dried and crushed into a powder used in soups and sauces.
Drumsticks
The immature seed pods, called "drumsticks", are commonly consumed in South Asia. They are prepared by parboiling, and cooked in a curry until soft. The seed pods/fruits, even when cooked by boiling, remain particularly high in vitamin C
(which may be degraded variably by cooking) and are also a good source of dietary fiber, potassium, magnesium, and manganese.