Earns its nicknames, literally...the MacGyver of edible Plants!
Other Names: Miracle tree, Horseradish tree, Drumstick tree
Family: Moringaceae Edible Portion: Leaves, Flowers, Flower buds, pods (drumsticks) and Seeds The Tree of Life! With its immense nutritional value, peppery taste, and gorgeous aesthetic appeal, one cannot help but love the Moringa tree. Native origin: We have the Moringa Oleifera at the Food Forest, which is a species native to eastern India. The Moringa is now grown widely in Asia, the Pacific Island, and the Caribbean. It has adapted to Florida. General description: The plant can easily reach 20 to 45’ tall. However, for ease of harvest they are often kept to the size of a small shrub. The leaves are bipinnately compound and it produces large, bean-like pods. The Moringas on the interior of the Food Forest provide nice shade and practically unlimited salad greens. Along with the edible portions of the plant, it also gives back to the soil through leaf litter. As dropped leaves decay, nitrogen is released back into the soil recycling the nutrients. In addition, under-developed nations utilize the seeds to purify water. Season of Harvest: Just like other perennials adapted to the tropics, there isn’t necessarily a season of harvest. The Moringa can be harvested at any point in time, but grows best in humid conditions. Drying out the Moringa leaves is a great way to extend yields. Harvesting Techniques: Moringa trees are often coppiced to keep them at a more manageable level for ease of harvest. The tender new growth is the most delicious part of the plant and best eaten raw. The old growth leaves are best for cooking. To harvest, remove a branch or prune back a taller shoot then snip off the smaller stems. From that point, you can remove the leaves and add them to a salad raw, add them to a stir fry, steam them, or get creative. They also make great filler for casseroles. Preparation: Moringa does not require much preparation as it can be utilized in just about every way, raw or cooked. Simply strip the leaves off into a salad to consume them raw. If you wish to use them in a stir-fry or casserole, do the same thing you would do with spinach. Remove enough leaves for a serving and sauté with oil and whichever other ingredients you desire. For casseroles, combine Moringa with the other filling ingredients just as you would any other green, such as spinach. The simplicity of substituting the Moringa for any other leafy greens is one of the most ideal aspects of the plant and most other perennial vegetables. Another method to enjoy the Moringa and incorporate it further into your diet is to dry it out. Using a dehydrator is ideal, if you have access to one. If not, you can tie several smaller-sized branches together and hang them up to dry out slowly. Once the Moringa is sufficiently dried, you can crush the leaves into a fine powder using a mortar and pestle. If you don’t have access to a mortar and pestle, you can dump the leaves into a bowl and crush them down with your hands or another utensil. This dried powder can be added on top of or into just about anything you can think of. It is great for smoothies and marinades. Nutritional content: The Moringa tree possesses one of the biggest nutritional resumes of any plant, and is considered the tree of life in many places. The Moringa has just as much protein as an egg, more vitamin C than an orange, more iron than spinach, more vitamin A than a carrot, and more calcium than milk. One tablespoon of dried leaves daily can provide children under 3 with 14% of their recommended daily allowance (RDA) of protein, 40% RDA of calcium, 23% RDA of iron, and 99% RDA of vitamin A!! And that is just a snap shot; it is also loaded with antioxidants and other essential vitamins and minerals such as vitamin B, K, and phosphorus. Additional Information: Other uses: Moringa trees can be used as living fences. Seeds, seed oils, and seed powders can be used for water purification, lubricant, or fertilizer. Wood yields blue dye. Wood pulp can be used for paper. Bark is used for tanning hides. Roots can be peeled, grated, and used like horseradish. |
Additional information can be found at any of these helpful links:
http://eol.org/pages/486251/details http://www.tfljournal.org/article.php/20051201124931586 http://www.efloras.org/florataxon.aspx?flora_id=1&taxon_id=200009759 Moringa Mini Pizzas
Ingredients:
1 bagel 1/4 cup pizza sauce 1/2 cup shredded mozzarella cheese Moringa leaves 1/2 tsp garlic powder 1/2 tsp Italian seasoning Your favorite toppings (optional) Directions: 1. Preheat oven to 375°. 2. Slice bagel in half. 3. Spread half of sauce on each slice. 4. Add half the cheese to each slice. 5. Sprinkle each slice with half the spices. 6. Add your favorite toppings and Moringa leaves 7. Bake 12-15 minutes. |