guide
Moringa in the kitchen
Leaves for the pot, dried leaves for tea, and a powder when you want it fine.
Moringa oleifera is one of 13 moringa species. The tree comes from India and Bangladesh, and it is also grown in the Pacific islands, the Caribbean, Latin America, and Asia.
Most of the tree is edible. In the kitchen the leaves get the most use. Fresh leaves go into cooking. Dried leaves are brewed as tea. The same leaves, ground, become a powder for drinks and for mixing into food.
After the tree flowers, long green pods hang from the branches. Unripe, they are eaten as a vegetable. Their shape earned them the name drumstick. Open a pod and you find the seeds, which are pressed for oil or eaten as a snack.
The bark and the root are used too. The root is eaten as a condiment, with a bite people compare to horseradish.
The trees
Leaf
Moringa
Moringa oleifera
One of 13 moringa species. The leaves are cooked fresh, dried for tea, or ground into a powder. The young pods are cooked as a vegetable and are sometimes called drumsticks.
The tree comes from India and Bangladesh. It is also grown in the Pacific islands, the Caribbean, Latin America, and Asia.