Moringa olifera is a plant that is native to the sub-Himalayan areas of India, Pakistan, Bangladesh, and Afghanistan. The plant can be grown easily and cheaply. and when dried, the leaves retain a lot of minerals and vitamins. The rest of the plant, like the bark, flowers, fruit, seeds, and root can also be used to make medicine. They have a multitude of health benefits. Moringa can be used to treat anemia, asthma, some cancers, high blood pressure and many other medical conditions. It also has some astringent properties, it can applied directly to the skin to kill bacteria and fight against pockets of infection and bacteria. For example, athlete’s foot, gingivitis, and warts.
Moringa contains more than 92 nutrients and 46 types of antioxidants. It can come in many forms, it can be eaten raw, cooked, dried and turned into tea, it can also be turned into powder, oil and perfume. All of these forms of moringa allow the minerals and nutrients to be preserved and used.
Moringa is very popular throughout southeast Asia (India, Pakistan, Afghanistan, Bangladesh) as well as Africa. It is widely used in feeding programs to battle malnutrition. It is prepared like almost any other plant we know, the immature green pods are prepared similarly to green beans, while the seeds are removed from more mature pods and cooked like peas or roasted like nuts. The leaves are cooked and used like spinach, and they are also dried and powdered for use as a condiment. Remaining seed cake can also be used as fertilizer, which is very useful for farmers in rural areas.