Moringa oleifera is a fast-growing, drought-resistant tree of the family Moringaceae, native to the Indian subcontinent and used extensively in South and Southeast Asia. Common names include moringa, drumstick tree (from the long, slender, triangular seed-pods), horseradish tree (from the taste of the roots, which resembles horseradish), or malunggay (as known in maritime or archipelagic areas in Asia).
Various parts of moringa are edible:
Immature seed pods, called "drumsticks"
Leaves
Mature seeds
Oil pressed from seeds
Flowers
Roots
Nutritional content of 100 g of fresh M. oleifera leaves (about 5 cups) is shown in the table (USDA data).
The leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, provitamin A as beta-carotene, vitamin K, manganese, and protein. Some of the calcium in moringa leaves is bound as crystals of calcium oxalate. Oxalate levels may vary from 430 to 1050 mg/100g, compared to the oxalate in spinach (average 750 mg/100g)
Moringa trees are relatively easy to grow. They prefer well-drained, sandy soils and full sun, but will also grow well in partial shade. Moringa trees can be started from seed or cuttings. If you live in a frost-free climate, you can plant moringa seeds directly in the ground.
Moringa thrives in full sun and loves heat. It does best in tropical, sub-tropical and even arid areas. In southern states give it a warm, sheltered position with plenty of sun for warmth in winter. A north-facing courtyard is perfect.
