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Moringa oleifera

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moringa flower moringa flower

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Moringa oleifera (synonym: Moringa pterygosperma) is the most widely cultivated species of the genus Moringa, which is the only genus in the family Moringaceae. English common names include moringa, and drumstick tree, from the appearance of the long, slender, triangular seed pods, horseradish tree, from the taste of the roots which resembles horseradish, or ben oil tree, from the oil derived from the seeds. The tree itself is rather slender, with drooping branches that grow to approximately 10m in height. In cultivation, it is often cut back annually to 1-2 meters and allowed to regrow so the pods and leaves remain within arm's reach. It is a fast-growing, drought-resistant tree that is native to the southern foothills of the Himalayas in northwestern India.
India is the largest producer of moringa, with an annual production of 1.1 to 1.3 million tonnes of tender fruits from an area of 380 km2.
Moringa is grown in home gardens and as living fences in Thailand, where it is commonly sold in local markets. In the Philippines, it is commonly grown for its leaves, which are used in soup. Moringa is also actively cultivated by the World Vegetable Center in Taiwan, a center for vegetable research with a mission to reduce poverty and malnutrition in developing countries through improved production and consumption of vegetables.
Moringa derives from the Tamil word murungai. The Chinese name, pronounced la mu in Mandarin and lat mok in Cantonese, means "spicy (hot) wood" and is reminiscent of the English name, "horseradish tree".

Many parts of the moringa are edible. In some regions, the young seed pods are most commonly eaten, while in others, the leaves are the most commonly used part of the plant. The flowers are edible when cooked and are said to taste like mushrooms. The bark, sap, roots, leaves, seeds, oil, and flowers are used in traditional medicine in several countries.
The leaves are the most nutritious part of the plant, being a significant source of vitamin B6, vitamin C, provitamin A as beta-carotene, magnesium and protein.
The leaves are cooked and used like spinach. In addition to being used fresh as a substitute for spinach, its leaves are commonly dried and crushed into a powder used in soups and sauces. It is important to remember that like most plants heating moringa above 140 degrees Fahrenheit will destroy some of the nutritional value.
The seeds, sometimes removed from more mature pods and eaten like peas or roasted like nuts, contain high levels of vitamin C and moderate amounts of B vitamins and dietary minerals.
The fruit meat of drum sticks, including young seeds, is used for soup. Young leaves can either be fried with shrimp or added as a topping in fish soup.

In Jamaica, the sap is used for a blue dye.
There are several traditional Cambodian dishes using leaves of the moringa tree, such as m'rum or a mixed soup known as korko. As it is a favorite vegetable, Cambodians traditionally grow moringa trees close to their residences.
In South India and Sri Lanka, it is used to prepare a variety of sambal, is fried, or made into curry dishes by mixing with coconut, poppy seeds, and mustard or boiled until the drumsticks are semisoft and consumed directly without any extra processing or cooking.
The leaves may be fried and mixed with dried-fried tuna chips (Maldive fish), onions and dried chillies. This is equivalent to a sambal and eaten along with rice and curry. In one area in the Maldives, a soup is made with these leaves and rice, and eaten especially for breakfast during the month of Ramazan. It is also a common ingredient in an omelet. The pods are used to cook a mild curry.
In the Philippines, moringa is widely eaten, and its leaves are available in many markets at affordable prices. The leaves are most often added to a broth to make a simple and nutritious soup. The leaves are also sometimes used as a characteristic ingredient in tinola, a traditional chicken dish consisting of chicken in a broth, moringa leaves, and either green papaya or another vegetable. The leaves can also be processed with olive oil and salt for a pesto-like pasta sauce that has become popular on the Filipino culinary scene. Moringa juice may be mixed with lemonsito juice to make ice candies or cold drinks, possibly more palatable to those who dislike vegetables.
Moringa has been used in folk medicine, including Ayurvedic traditional medicine and in the Philippines. In Africa and Indonesia, moringa leaves are given to nursing mothers in the belief that they increase lactation.

10 seeds
Read 13392 times Last modified on Thursday, 11 March 2021 05:53
45.00 HRK
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