Its leaves contain high amounts of vitamin A (four times more than carrots), vitamin C (seven times more than oranges), protein (twice that of milk), iron (three times the iron of spinach), calcium (four times more than milk) and potassium (triple the amount in bananas) and are low in fat and carbohydrates.
The leaves and pods are highly effective in preventing/reversing vision-related problems and respiratory ailments, especially in children.
The juice from Moringa leaves is believed to stabilise blood pressure, the flowers are used to cure inflammations, the pods are used for joint pain, the roots are used to treat rheumatism, and the bark can be chewed as a digestive, and the gum, that exudes from the stem, is used to treat headaches.
It is antibacterial, stimulant, anti-epileptic rubrifacient, carminative, stomachic, abortif, cardiotonic, antispasmodic, anti-flatulent and anti-paralytic and a good cleanser. Moringa oleifera is a typical multipurpose tree with a high economic potential. Besides its leaves' palatability, the tree produces a number of other useful products.
It is a perennial softwood tree with timber of low quality, and for centuries has been advocated for traditional medicinal and industrial uses. All parts of the tree are edible and have long been consumed by human beings.
The many uses for Moringa include: alley cropping (biomass production), animal forage (leaves and treated seed-cake), biogas (from leaves), domestic cleaning agent (crushed leaves), blue dye (wood), fencing (living trees), fertiliser (seed-cake), foliar nutrient (juice expressed from the leaves), green manure (from leaves) and gum (from tree trunks.
This tree has, in recent times, been advocated as an outstanding indigenous source of highly digestible protein, Ca, Fe, vitamin C, and carotenoids suitable for utilisation in many of the so-called “developing” regions of the world where under nourishment is a major concern.
Moringa is a short, slender, deciduous, perennial tree, about 30 feet in height. It is slender with drooping branches; its branches and stems are brittle with a corky bark.
Its leaves are of a feathery nature, green, compound, trip innate, and 10 – 25 inches long, with many small leaflets, 1/4 to 1/2 inches long and about 1/8 to 1/4 inches wide. The lateral leaflets are somewhat elliptic, the terminal one obviate and slightly larger than the lateral ones. Its flowers are fragrant, white to creamy-white, about one inch in diameter.
The stamens are yellow, the pods pendulous, green to brown, triangular, splitting lengthwise into three parts when dry, 15–30 inches long, 1 3/4 inches in diameter, containing about 20 seeds embedded in the pith. The seeds are dark brown, with three papery wings. It looses its leaves from December to January and new growth starts in February to March.
Moringa produces cream coloured flowers when it is eight months old and the flowering season begins in January and continues through to March. The fruit ripens from April to June and the pods are triangular in cross section, 30 to 50cm long and contain oily, black, winged seeds.
The tree does not need much watering. In very dry conditions, water is required for the first two months and afterwards only when the tree is obviously suffering.
It flowers and produces pods whenever there is sufficient water available. If rainfall is continuous throughout the year, Moringa has a continuous yield. In arid conditions, flowering can be induced through irrigation.
The tree is resistant to most pests. In very water-logged conditions, diploid root rot can occur. In very wet conditions, seedlings can be planted in mounds so that excess water is drained off.
Harvesting pods can be used for human consumption. The proper time of harvesting of pods is when they are still young (about 1cm in diameter) and snap easily. Older pods develop a tough exterior, but the white seeds and flesh remain edible until the ripening process begins.
When producing seed for planting or for oil extraction, pods are allowed to dry and turn brown on the tree. In some cases, it may be necessary to prop up a branch that holds many pods to prevent it breaking off. Seeds can be stored in well-ventilated sacks in dry, shady places.
For making leaf sauces, harvest seedlings, growing tips or young leaves. Older leaves must be stripped from the tough and wiry stems.
These older leaves are more suited to making dried leaf powder since the stems are removed in the pounding and sifting process.
Moringa tree has exceptionally high nutritional value. The leaves are also an outstanding source of calcium, protein, and potassium.
The content of iron is very good as well and the leaves have purportedly been used for treating anaemia in the Philippines. The content of amino acids such as methionine and cystine is also high.
Carbohydrates, fats and phosphorous content are low making it one of the finest plant foods to be found.
Moringa has been found effective in the treatment of skin infections, lowering blood pressure, reducing swelling, healing gastric ulcers, lowering blood sugar and calming the nerves. Traditional Ayurvedic medicine of India has 300 uses for Moringa.
The flowers, leaves and roots are widely used as remedies for several ailments. The bark of the Moringa root should be scraped off because of its toxicity and the flesh of the root should be eaten sparingly.
The seeds are effective against skin-infecting bacteria. They contain the potent antibiotic and fungicide terygospemin.
It is considered useful against asthma, gout, rheumatism and enlarged spleen or liver. It also helps in the removal of wind from the stomach and as a snuff can be used to alleviate ear and toothache.