Moringa tree leaves, pods, and roots are eaten; flowers are loved by bees; and seeds
are powered and leaflets can be stripped from the feathery, fern-like leaves and used
in any spinach recipe. Small trees can be pulled up after a few months and the tapro-
oot ground, mixed with vinegar and salt and used in place of horseradish. Very young
plants can be used as a tender vegetable. After about 8 months the tree begins to flo-
wer and continues year round. The flowers can be eaten or used to make a tea. They
are also good for beekeepers. The young pods can be cooked and have a taste remin-
iscent of asparagus. The green peas and surrounding white material can be removed
from larger pods and cooked in various ways. Seeds from mature pods(which can be
2 feet long) can be browned in a skillet, mashed and placed in boiling water, which ca-
uses an excellent cooking or lubricating oil to float to the surface. The oil reportedly d-
oes not become rancid. The wood is very, very soft, though the tree is a good living fe-
ncepost. It makes acceptable firewood but poor charcoal.
The leaves are outstanding as a source of vitamin A and, when raw, vitamin C. Theyare a good source of B vitamins and among the best plant sources of minerals. The ca-
lcium content is very high for a plant.
Phosphorus is low, as it should be. The content
of iron is very good (it is reportedly prescribed for anemia in the Philippines). They are
an excellent source of fat and carbohydrates. Thus the leaves are one of the best pla-
nt foods that can be found. The leaves are incomparable as a source of the sulfur-co-
ntainin amino acids methionine and cystine, which are often in short supply.
CULTIVATION: I quote Alicia Ray, who wrote a booklet on the benzolive in Haiti some
time ago. ” It seems to thrive in possible places– even near the sea, in bad soil and dry
areas. Seeds sprout readily in one or two weeks
COOKING THE LEAVES: Of all parts of the tree, it is the leaves that are most extensively
used. The growing tips and young leaves are best. We sometimes pull the leaflets off in
our hands and cook them without regard to age. When you prepare the leaves, always re-.
move them from the woody stems which do not soften.
The leaves can be used any way you would use spinach. One easy way to cook them is
this: Steam 2 cups freshly picked leaves for just a few minutes in one cup Water, seasoned
with an onion, butter and salt. Vary or add other seasonings according to your taste. In Ind-
ia, the leaves are used in vegetable curries, for seasoning and in pickles. Let your imaginat-
ion be your guide.”
COOKING THE PODS: When young, horseradish tree pods are edible whole, with a delicate
flavour like asparagus. They can be used from the time they emerge from the flower clus-
ter until they become too woody to snap easily. The largest ones usable in this way will pr-
obably be 12 to 15 inches long and 1/4 inch in diameter. At this state they can be prepared
in many ways. Here are three:
THE FLOWERS: The flowers are eaten in parts of the world, they are used in Haiti for a cold remedy. Water is boiled, then a cluster of flowers is placed to steam in it for about 5 minutes. Add a little sugar and drink as needed. It is very effective!
- Cut the pods into one inch lengths. Add union, butter and salt. Boil for ten minutes or un-
til tender. - Steam the pods without seasonings, then marinade in a mixture of oil, vinegar, salt, pep-
per, garlic and parsley. - An acceptable “mock asparagus ” soup can be made by boiling the cut pods unti tender,
easoned with union. Add milk, thicken and season to taste
COOKING THE PEAS: The seeds, or “peas,” can “be used from the time they begin to form
until they begin to harden. Only experience can tell you at what stage to harvest the pods
for their peas. To open the pod, take it in both hands and twist. With your thumbnail slit op-
en the pod along the line that appears. Remove the peas with their soft winged shells intact
and as much soft white flesh as you can by scraping the inside of the pod with the side of a spoon. Place the peas and flesh in a strainer and wash well to remove the sticky, bitter film.
that coats them. (Or better still, bleach them for a few minutes, then pour off the water before boiling again in fresh water. ) Now they are ready to use in any recipe you would use for green peas. They can be boiled as they are, seasoned with onion, butter and salt, much the same as the leaves and young pods. They can be cooked with rice as you would any bean.
THE DRY SEEDS: The dry seeds are apparently not used for human food, perhaps because the bitter coating has hardened. They are used for their oil can be removed by an oil press. If an oil press is not available, seeds can be roasted or browned on a skillet, ground, then added to boiling water. The oil floats to the surface.
THE ROOTS: The tree is uprooted and the roots grated like horseradish. To one cup grated root add 1/2 cup white vinegar and 1/4 t. Salt. Chill for one hour. This sauce can be stored for a long time in the refrigerator.
USE AS AN ANTIBIOTIC: A study at University of San Carlos in Guatemala is summarized. Herbal application in developing countries. A previous study had showed that moringa seeds are effective against skin infecting bacteria Staphylococcus aureus and pseudomonas aeruginosa in vitro(i.e.in a test tube).
Are you in a situation where there is a shortage of antibiotics? This ointment could be prepared for use in the local community wherever there is electricity and running water. Simpler