Moringa
(Horseradish or Drumstick Tree)
Moringa oleifera
This tree has many edible parts and survives in arid parts of the world. It is a legume which makes it exceptionally nutritious. An equivalent weight of Moringa leaves has seven times the Vitamin C of oranges, four times the calcium of milk, four times the vitamin A of carrots, three times the potassium of bananas, and two times the protein of yogurt!
Cooking: Leaves are cooked like any green for soups, sautes, rice, stir fry, etc. Can also be used raw, but for some people raw leaves can irritate the skin and can cause stomach upset in large quantities. Fresh Moringa leaves have a delicate nutty flavor, slightly sweet and slightly sharp like radishes. When cooked the sharp flavor disappears. Cooked flowers taste like mushrooms. Young seed pods, called drumsticks, can be cooked and eaten like asparagus or green beans (best when the size of a green bean). Immature seeds can be eaten like peas. Mature seeds are ground for cooking oil or roasted like nuts. The roots are grated and have a taste like mild horseradish. A blue dye can be made from its sap.
Harvesting: Cut off the large frilly compound leaves and simply strip off leaflets with hands. Root bark is toxic so peel before grating roots.
Soil: tolerates a wide range of soils. Prefers light sandy soil supplemented with compost or manure.
Medicinal Properties: Moringa has been used traditionally to treat over 300 diseases. Research has shown that it can be used topically as an antibiotic, and orally to treat high blood pressure, high blood lipids, and to help regulate blood sugar. It is full of antioxidants and appears to inhibit some cancers. When eaten by mothers they give birth to healthier, heavier babies. Caution for pregnant women: it is a suspected abortive.
Propagation is by seed, or cuttings that are a minimum 1” diameter, 6’ long. Bury one end of the cutting 3’ into the ground. Pack with mix of sand and manure. Keep moist but not overly wet.
Sun: Full Pests: Resistant to most.
Size: Typically grows 15’ per year, so requires regular pruning to keep it under control. Blooms 8 months after planting. Cut back hard to 3’ tall after seed pods are produced.
Habit: Becomes spindly unless pruned. Branches are very brittle.
Water: Can survive drought but thrives with regular water. Doesn’t like any standing water.
Fertilize: Adding fertilizers increases the protein, vitamin and mineral levels of the plant
Cold: May be killed back to the ground with a hard frost.
(Horseradish or Drumstick Tree)
Moringa oleifera
This tree has many edible parts and survives in arid parts of the world. It is a legume which makes it exceptionally nutritious. An equivalent weight of Moringa leaves has seven times the Vitamin C of oranges, four times the calcium of milk, four times the vitamin A of carrots, three times the potassium of bananas, and two times the protein of yogurt!
Cooking: Leaves are cooked like any green for soups, sautes, rice, stir fry, etc. Can also be used raw, but for some people raw leaves can irritate the skin and can cause stomach upset in large quantities. Fresh Moringa leaves have a delicate nutty flavor, slightly sweet and slightly sharp like radishes. When cooked the sharp flavor disappears. Cooked flowers taste like mushrooms. Young seed pods, called drumsticks, can be cooked and eaten like asparagus or green beans (best when the size of a green bean). Immature seeds can be eaten like peas. Mature seeds are ground for cooking oil or roasted like nuts. The roots are grated and have a taste like mild horseradish. A blue dye can be made from its sap.
Harvesting: Cut off the large frilly compound leaves and simply strip off leaflets with hands. Root bark is toxic so peel before grating roots.
Soil: tolerates a wide range of soils. Prefers light sandy soil supplemented with compost or manure.
Medicinal Properties: Moringa has been used traditionally to treat over 300 diseases. Research has shown that it can be used topically as an antibiotic, and orally to treat high blood pressure, high blood lipids, and to help regulate blood sugar. It is full of antioxidants and appears to inhibit some cancers. When eaten by mothers they give birth to healthier, heavier babies. Caution for pregnant women: it is a suspected abortive.
Propagation is by seed, or cuttings that are a minimum 1” diameter, 6’ long. Bury one end of the cutting 3’ into the ground. Pack with mix of sand and manure. Keep moist but not overly wet.
Sun: Full Pests: Resistant to most.
Size: Typically grows 15’ per year, so requires regular pruning to keep it under control. Blooms 8 months after planting. Cut back hard to 3’ tall after seed pods are produced.
Habit: Becomes spindly unless pruned. Branches are very brittle.
Water: Can survive drought but thrives with regular water. Doesn’t like any standing water.
Fertilize: Adding fertilizers increases the protein, vitamin and mineral levels of the plant
Cold: May be killed back to the ground with a hard frost.
