What is moringa and should you be eating it?
The international community is connected now more than ever, and as we learn more and more about other areas of the world, we occasionally hear…
Meet moringa- a fast-growing green plant that’s full of nutrients like calcium, protein, iron, potassium and more. (Shutterstock)
The international community is connected now more than ever, and as we learn more and more about other areas of the world, we occasionally hear some intriguing health information. This is particularly true when it comes to natural foods?some of the most nutritious plants are ones we’ve never heard of.
Such is the case with a genus of trees and shrubs known in the areas of the world where they grow as moringa.
SEE ALSO: Exotic healing herbs
According to the Food and Agriculture Organization of the United Nations (FAO), all parts of the moringa tree–bark, pods, leaves, nuts, seeds, tubers, roots, and flowers–are edible. Though moringa oleifera is the economically most valuable species and is native to South Asia, variations of the moringa tree can be found in India; Ethiopia; the Philippines; the Sudan; West, East and South Africa; tropical Asia; Latin America; the Caribbean; Florida; and the Pacific Islands.
The plant has been used traditionally for holistic treatment of anemia; arthritis; asthma; cancer; constipation; diabetes; diarrhea; epilepsy; stomach pain; stomach and intestinal ulcers; intestinal spasms; headache; heart problems; high blood pressure; kidney stones; fluid retention; thyroid disorders; and bacterial, fungal, viral, and parasitic infections.
WebMD indicates moringa is also used to reduce swelling, increase sex drive, prevent pregnancy, boost the immune system, increase breast milk production, and to treat certain superficial conditions of the skin.
What are the health benefits of mooring? (Shutterstock)
It is important to note, however, that there is little scientific data to back many of these uses, and the medicinal aspects of moringa come primarily from centuries of use among certain indigenous populations.
FAO indicates we do know the following information about moringa:
- “Leaves are rich in protein, vitamins A, B and C, and minerals highly recommended for pregnant and nursing mothers as well as young children.
- Plant produces leaves during the dry season and during times of drought, and is an excellent source of green vegetable when little other food is available.
- It is fast growing and drought tolerant (does not tolerate water-logging).
- Moringa products have antibiotic, antitrypanosomal, hypotensive, antispasmodic, antiulcer, antiinflammatory, hypo-cholesterolemic, and hypoglycemic properties.”
WebMD cautions that, while moringa is indicated in traditional medicine for some uses in pregnant women, not enough research has been done to prove it is safe. Chemicals in the root, bark, and flowers can make the uterus contract, possibly resulting in a miscarriage. Moringa is used traditionally as both a contraceptive and to increase breast milk production, a contradiction that warrants caution for women when it comes to pregnancy.
If you’re looking for a way to prepare moringa, the FAO recommends this recipe:
Moringa leaf korma
Ingredients: 2 cups tender plucked leaves of moringa; 1/2 cup split green gram with skin, washed soaked in 2 cups water; 1 carrot peeled, chopped; 5-6 French beans chopped; 1 potato, scrubbed, washed, grated; 3-4 green chillies; 1? piece ginger grated; 1 stalk curry leaves; 2 pinches asafoetida powder; 1/4 tsp. turmeric powder; 1/2 tsp. each cumin & mustard seeds; salt to taste; 2 tsp. lemon juice; and 2 tbsp. oil.
Procedure: Chop, wash and drain the moringa leaves. Heat half oil in a pressure cooker. Add carrots, drained gram, beans, and the chopped chilli. Stir fry for 2-3 minutes.
Add potatoes, leaves, ginger, stir, add two cups hot water. Add turmeric, salt, mix well. Put lid, cook for two whistles. Cool cooker, remove lid. Add salt and lemon juice to taste.
In a separate pan, heat the remaining oil in small pan, add cumin and mustard seeds. Once they begin to splutter, add curry leaves, and remaining chillies (halved). Pour into while sizzling, into korma. Stir gently, serve hot with steamed rice.
SEE ALSO: 5 herbs to fight the common cold
