Family: Moringaceae

Botanical name: Moringa oleifera

Common names: Horseradish Tree, Mothers Best Friend, Miracle Tree, Drumstick Tree, Malunggay,  Benzolive

The Moringa Tree is  currently being promoted as a means to combat poverty and malnutrition.  It is an extremely fast growing tree growing more rapidly than a papaya.  It is drought resistant and will grow in soil with a PH ranging from 4.5 to 9.0.  It will withstand frost but do not survive a hard freeze.  As a guide they can be grown wherever  Oranges can be grown successfully.

Moringa is indigenous to the foothills of the Himalayas and all parts of the plant are useful.  The leaves are highly nutritious and can be cooked like spinach or mixed with any green leafy vegetables.  The provide seven times the Vitamin C in oranges, four times the calcium in milk, four times the Vitamin A in carrots, two times the protein in milk and three times the potassium in bananas.  They also contain iron and amino acids methionine and cystine.

Small Moringa trees can be pulled up after a few months and the roots mixed with salt and vinegar and used like horseradish.  Plant it like you would a vegetable in this case.

Flowers can be used to make tea, and are great for bees.  They taste like mushroom and can be cooked with egg.

Young pods taste like asparagus and can also be eaten.  The green peas and surrounding white material can be removed from larger pods and cooked in various ways.  Seeds from mature pods can be browned in a skillet, mashed and placed in boiling water, which causes an excellent cooking or lubricating oil to float to the surface. This does not become rancid.  The wood is very soft and makes poor charcoal.

Moringa is a very hardy plant but responds well to mulch, water and fertilizer. It can be grown from cutting or seed.  A branch cutting will establish itself rapidly and can be cut back to three or four feet above the ground without harming the plant. This ensures a healthy supply of its valuable leaves, flowers and pods remain within easy reach.

Here is a sample recipe using Moringa

Dhal with Moringa leaves

Ingredients

1 cup of split peas or red lentils

3 cups of water

1 cup of Moringa leaves (separated from the stems)

3 tbsp of diced brown onion

2 cloves of diced garlic

1 finely chopped green chilli

1 tsp turmeric

1 tsp cumin powder

1/2 cup of desiccated coconut

Salt

2 tbsp of vegetable oil

1 tsp of black mustard seeds

1cup of diced tomato

1 tbsp of finely chopped coriander leaves (optional)

Preparation

Place the split peas / red lentils and 2 cups of water in a pot in a pot and cook until soft.

Put 1 tbsp of brown onion, garlic, chilli, turmeric, cumin powder, desiccated coconut, 1 cup of water and salt (to taste) in an electric blender and grind coarsely.

Combine this with the split peas, adding extra water if necessary (the dhal should be the consistency of custard).

Cook on a low heat for two minutes while stirring.

Heat up the vegetable oil in a wok and add mustard seeds and the remainder of the onion. Cook until the onions are brown. Add the Moringa leaves, tomato and coriander and sauté for two minutes.

Combine this with the dhal mixture and cook for an additional two minutes.

Serve with rice or chapattis.

The Community Garden are currently looking for information about growing Moringa in this region and stock of this plant.  Anyone with either is wholeheartedly encouraged to come down the Community Garden and have a chat.