Distribution
Moringa oleifera Lam. (M. oleifera), which belongs to the Moringaceae family, is a
perennial deciduous tropical tree, and native to the south of the Himalayan Mountains in
northern India.
Plant Description
M. oleifera is a fast-growing, deciduous tree that can reach a height of 10–12 m
(33–39 ft) and trunk diameter of 46 cm (18 in. The bark has a whitish-gray color and
is surrounded by thick cork. Young shoots have purplish or greenish-white, hairy
bark. The tree has an open crown of drooping, fragile branches, and the leaves build
up a feathery foliage of tripinnate leaves.In cultivation, it is often cut back
annually to 1–2 m (3–6 ft) and allowed to regrow so the pods and leaves remain
within arm's reach.
Active constituent of Moringa
| Parts Used |
Chemical Constituents |
|
Leaves
|
Tannis, Flavonoids
|
|
Seed
|
Fatty acid
|
| Flowers |
Polyprenol, triacylglycerol |
|
Fruits
|
Tannis, Alkaloids ,Phosphorus
|
| Roots |
Potassium |
Uses
- M. oleifera has numerous applications in cooking throughout its regional
distribution. Edible parts of the plant include the whole leaves (leaflets,
stalks and stems); the immature, green fruits or seed pods; the fragrant
flowers; and the young seeds and roots.
- Seeds: The seeds can be removed from mature pods,
cut, and cooked for consumption. In Nigeria, the seeds are prized for their
bitter flavor.
- Fruit pods: The young, slender fruits, commonly known as
"drumsticks", are often prepared as a culinary vegetable in South Asia. They are
prepared by parboiling, commonly cut into shorter lengths, and cooked in a curry
or soup until soft.
- Roots: The roots are shredded and used as a condiment with
sharp flavor qualities deriving from significant content of polyphenols.
- Leaves: Edible raw or cooked (depending on hardiness), the
leaves can be used in many ways.
- Flowers: The flowers are a springtime delicacy in Bengali
cuisine. Moringa flowers are typically cooked into chorchori and fritters.
Prepared by : Sheetal Patidar
Checked by : Mr. Vikas Singh Chouhan
Verified by : Dr. Mahavir Chhajed
