There’s nothing super-looking about moringa. It’s skinny and sparse in foliage. Its fragile branches sprout puny white flowers and droop with long twisted pods knobby with seeds. But if plants were superheroes, then moringa would be Iron Man. “If there were a top 10 list of plants that are going to help feed the world over the next hundred years, I would say moringa should be on that list,” said Carrie Waterman, a University of California, Davis, natural products chemist. Every part of the plant is edible — leaves, pods, seeds, flowers, even its root. The feathery leaves alone pack a powerful protein punch nearly 30 percent by dry weight. Legumes don’t even have that much protein, nor all the essential amino acids.
Moringa leaves will be air-dry for 1 to 2 days before shipping out to prevent mold.
Moringa has become popular as a natural leaf powder supplement, although the pods, roots, bark, flowers, seeds, and fruits are also edible.
Moringa oleifera is a plant that is often called the drumstick tree, the miracle tree, the ben oil tree, or the horseradish tree. Moringa has been used for centuries due to its medicinal properties and health benefits. It also has antifungal, antiviral, antidepressant, and anti-inflammatory properties.
A very popular vegetable in Asian cuisine, Malunggay pods can be added to rice dishes, noodle dishes and can be used either fresh or dried.
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