Moringa goes by many names. You might have heard it called a drumstick tree, horseradish tree or even a ben oil tree. Its full name is moringa oleifera, but you’ll most commonly hear it referred to as ‘moringa’.
Most of the plant is edible, although it’s the leaves that are usually considered most nutritious. We typically see moringa in powdered form or added to supplements. You can also buy moringa tea and dried (or fresh) moringa leaves at some health shops. Moringa oil is another alternative.
Moringa is a genus of shrubs and trees with multi-purpose uses: its leaves, roots and immature pods are consumed as a vegetable. All parts of the moringa tree – bark, pods, leaves, nuts, seeds, tubers, roots, and flowers – are edible. The leaves are used fresh or dried and ground into powder. The seed pods are picked while still green and eaten fresh or cooked. Moringa seed oil is sweet, non-sticking, non-drying and resists rancidity, while the cake from seed is used to purify drinking water. The seeds are also be eaten green, roasted, powdered and steeped for tea or used in curries.