Moringa oleifera is the most widely cultivated species of the genus Moringa, which is the only genus in the family Moringaceae. English common names include: moringa, drumstick tree (from the appearance of the long, slender, triangular seed-pods), horseradish tree (from the taste of the roots, which resembles horseradish), ben oil tree, or benzoil tree (from the oil which is derived from the seeds). It is a fast-growing, drought-resistant tree, native to the southern foothills of the Himalayas in northwestern India, and widely cultivated in tropical and subtropical areas where its young seed pods and leaves are used as vegetables. It can also be used for water purification and hand washing, and is sometimes used in herbal medicine.
- 1 Etymology
- 2 Description
- 3 Cultivation
- 4 Breeding
- 5 Yield and harvest
- 6 Pests and diseases
- 7 Nutrients
- 8 Malnutrition relief
- 9 Culinary uses
- 10 Traditional medicine and research
- 11 Other uses
- 12 Gallery
- 13 References
- 14 External links
M. oleifera is a fast-growing, deciduous tree. It can reach a height of 10–12 m (32-40 ft)  and the trunk can reach a diameter of 45 cm (1.5 ft). The bark has a whitish-grey colour 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.
The flowers are fragrant and bisexual, surrounded by five unequal, thinly veined, yellowish-white petals. The flowers are about 1.0-1.5 cm (1/2")long and 2.0 cm (3/4")broad. They grow on slender, hairy stalks in spreading or drooping later flower clusters which have a length of 10–25 cm.
Flowering begins within the first six months after planting. In seasonally cool regions, flowering only occurs once a year between April and June. In more constant seasonal temperatures and with constant rainfall, flowering can happen twice or even all year-round.
The fruit is a hanging, three-sided brown capsule of 20–45 cm size which holds dark brown, globular seeds with a diameter around 1 cm. The seeds have three whitish papery wings and are dispersed by wind and water.
The moringa tree is grown mainly in semiarid, tropical, and subtropical areas, corresponding in the United States to USDA hardiness zones 9 and 10. It tolerates a wide range of soil conditions, but prefers a neutral to slightly acidic (pH 6.3 to 7.0), well-drained sandy or loamy soil. In waterlogged soil the roots have a tendency to rot. Moringa is a sun- and heat-loving plant, thus does not tolerate freezing or frost. Moringa is particularly suitable for dry regions, as it can be grown using rainwater without expensive irrigation techniques.
|Climate||Grows best in tropical or subtropical|
|Altitude||0 – 2000 m|
|Rainfall||250 – 3000 mm
Irrigation needed for leaf production if rainfall < 800 mm
|Soil Type||Loamy, sandy, or sandy-loam|
|Soil pH||pH 5 - 9|
India is the largest producer of moringa, with an annual production of 1.1 to 1.3 million tonnes of fruits from an area of 380 km². Among Indian states, Andhra Pradesh leads in both area and production (156.65 km²) followed by Karnataka (102.8 km²) and Tamil Nadu (74.08 km²), a pioneering state having varied genotypes from diversified geographical areas and introductions from Sri Lanka.
Moringa is grown in home gardens in Odisha and as living fences in southern India and Thailand, where it is commonly sold in local markets. In the Philippines, it is commonly grown for its leaves which are used as food. Moringa is also actively cultivated by the World Vegetable Center in Taiwan, a center for vegetable research. In Haiti, it is grown as windbreaks and to help reduce soil erosion.
Moringa can be grown as an annual or perennial plant. In the first year, all pods are edible. Later years also bear inedible bitter pods. Therefore, moringa is often commercially cultivated as an annual. On less favorable locations, perennial cultivation has big advantages. Erosion is much smaller with perennial cultivation. Perennial cultivation of moringa is also practiced in agroforestry.
In tropical cultivation, soil erosion is a major problem. Therefore, the soil treatment has to be as shallow as possible. Plowing is required only for high planting densities. In low planting densities, "it is better to dig pits and refill them with the soil. This ensures good root system penetration without causing too much land erosion. The pits must be 30 to 50 cm deep, and 20 to 40 cm wide." 
Moringa can be propagated from seed or cuttings. Direct seeding is possible because the germination rate of M. oleifera is high. After 12 days, the germination rate is about 85%. Production in seedbeds or containers is very time-consuming. In these techniques, the plants can be better protected from insects and other pests. They are also used in areas where soil erosion is a problem.
Cuttings of 1 m length and a diameter of at least 4 cm can be also used for propagation. At least one third of the cutting must be buried in the soil. In the Philippines, moringa is propagated by planting 1– to 2-m-long limb cuttings, preferably from June to August. It can also be propagated by seeds, which are planted an inch below the surface and can be germinated year-round in well-draining soil.
For intensive leaf production, "the spacing of plants should be 15 x 15 cm or 20 x 10 cm, with conveniently spaced alleys (for example: every 4 m) to facilitate plantation management and harvests. Another option is to space the seeding lines 45 cm apart and to sow every 5 cm on those lines. One can also space the lines only 30 cm apart and sow at a larger distance on the lines (10 to 20 cm)". Weeding and disease prevention are difficult because of the high density. In a semi-intensive production, the plants are spaced 50 cm to 1 m apart. This gives good results with less maintenance.
Moringa trees can also be cultivated in alleys, as natural fences and associated with other crops. The distance between moringa rows in an agroforestry cultivation are usually between 2 and 4 meters. In Haiti, it is used as fencing and windbreaks on farms.
In India, from where moringa most likely originated, the diversity of wild types is large. This gives a good basis for breeding programs. In countries where moringa has been introduced, the diversity is usually much smaller among the cultivar types. Locally well-adapted wild types,though, can be found in most regions.
Because moringa is cultivated and used in different ways, there are different breeding aims. The breeding aims for an annual or a perennial plant are obviously different. The yield stability of fruits is an important breeding aim for the commercial cultivation in India, where moringa is cultivated as an annual. On less favorable locations, perennial cultivation has big advantages. Erosion is much smaller with perennial cultivation. In Pakistan, varieties have been tested for their nutritional composition of the leaves on different locations. The different breeding aims result in a different selection. India selects for a higher number of pods and dwarf or semidwarf varieties. Breeders in Tanzania, though, are selecting for higher oil content.
Yield and harvest
M. oleifera can be cultivated for its leaves, pods, and/or its kernels for oil extraction and water purification. The yields vary widely, depending on season, variety, fertilization, and irrigation regimen. Moringa yields best under warm, dry conditions with some supplemental fertilizer and irrigation. Harvest is done manually with knives, sickles, and stabs with hooks attached. Pollarding, coppicing and lopping or pruning are recommended to promote branching, increase production and facilitate harvesting.
When the plant is grown from cuttings, the first harvest can take place 6–8 months after planting. Often, the fruits are not produced in the first year, and the yield is generally low during the first few years. By year two, it produces around 300 pods, by year 3 around 400-500. A good tree can yield 1000 or more pods. In India, a hectare can produce 31 tons of pods per year. Under North Indian conditions, the fruits ripen during the summer. Sometimes, particularly in South India, flowers and fruit appear twice a year, so two harvests occur, in July to September and March to April.
Average yields of 6 tons/ha/year in fresh matter can be achieved. The harvest differs strongly between the rainy and dry seasons, with 1120 kg/ha per harvest and 690 kg/ha per harvest, respectively. The leaves and stems can be harvested from the young plants 60 days after seeding and then another seven times in the year. At every harvest, the plants are cut back to within 60 cm of the ground. In some production systems, the leaves are harvested every 2 weeks.
The cultivation of M. oleifera can also be done intensively with irrigation and fertilization with suitable varieties. Trials in Nicaragua with 1 million plants per hectare and 9 cuttings/year over 4 years gave an average fresh matter production of 580 metric tons/ha/year, equivalent to about 174 metric tons of fresh leaves.
One estimate for yield of oil from kernels is 250 l/ha. The oil can be used as a food supplement, as a base for cosmetics, and for hair and the skin.
Pests and diseases
The moringa tree is not affected by any serious diseases in its native or introduced ranges. In India, several insect pests are seen, including various caterpillars such as the bark-eating caterpillar, the hairy caterpillar or the green leaf caterpillar. The budworms Noctuidae are known to cause serious defoliation. Damaging agents can also be aphids, stem borers, and fruit flies. In some regions, termites can also cause minor damage. If termites are numerous in soils, insects management costs are not bearable.
The moringa tree is a host to Leveillula taurica, a powdery mildew which causes damage in papaya crops in south India. Cultivation management should therefore be checked.
|Nutritional value per 100 g (3.5 oz)|
|Energy||64 kcal (270 kJ)|
|Dietary fiber||2.0 g|
|Vitamin A equiv.||
|Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
|Nutritional value per 100 g (3.5 oz)|
|Energy||37 kcal (150 kJ)|
|Dietary fiber||3.2 g|
|Vitamin A equiv.||
|Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Many parts of the moringa are edible. Regional uses of the moringa as food vary widely, and include:
- The immature seed pods, called "drumsticks", are popular in Asia and Africa.
- Leaves are eaten, particularly in Cambodia, the Philippines, India, Sri Lanka, and Africa.
- Mature seeds
- Oil pressed from the mature seeds
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 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, among other essential nutrients. When compared with common foods particularly high in certain nutrients per 100 g fresh weight, cooked moringa leaves are considerable sources of these same nutrients. Some of the calcium in moringa leaves is bound as crystals of calcium oxalate though at levels 1/25th to 1/45th of that found in spinach, which is a negligible amount.
The immature seed pods, called "drumsticks", are commonly consumed in South Asia. They are prepared by parboiling, and cooked in a curry until soft. The seed pods/fruits, even when cooked by boiling, remain particularly high in vitamin C (which may be degraded variably by cooking) and are also a good source of dietary fiber, potassium, magnesium, and manganese.
Mature seeds yield 38–40% edible oil called ben oil from its high concentration of behenic acid. The refined oil is clear and odorless, and resists rancidity. The seed cake remaining after oil extraction may be used as a fertilizer or as a flocculent to purify water. Moringa seed oil also has potential for use as a biofuel.
Moringa trees have been used to combat malnutrition, especially among infants and nursing mothers. One author stated, "the nutritional properties of moringa are now so well known that there seems to be little doubt of the substantial health benefit to be realized by consumption of Moringa leaf powder in situations where starvation is imminent." Since moringa thrives in arid and semiarid environments, it may provide a versatile, nutritious food source throughout the year.
|This section needs additional citations for verification. (July 2015)|
Moringa has numerous applications in cooking throughout its regional distribution. It may be preserved by canning and exported.
In Bangladesh, it is made into a variety of 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. It is used in curries, sambars, kormas, and dals, although it is also used to add flavor to cutlets and other recipes.
The fruit meat of drumsticks, including young seeds, is used for soup. Young leaves can either be fried with shrimp or added as a topping in fish soup.
Several traditional Cambodian dishes use leaves (sluc) of the moringa tree known as daum m'rum, such as korko (a mixed vegetable soup). As it is a favorite vegetable, Cambodians traditionally grow moringa trees close to their residences.
Tender drumstick leaves, finely chopped, are used as garnish for vegetable dishes and salads. It is also used in place of or along with coriander. In some regions, the flowers are gathered and cleansed to be cooked with besan to make pakoras.
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 Ramazan. It is also a common ingredient in an omelet. The pods are used to cook a mild curry.
In the Punjab region of India and Pakistan, moringa, called soanjhna or drumstick, flowers are first separated from the stem, boiled, mashed, and cooked. Curdle is an important element of its recipe to create a specific taste and favorite dish. Other regions of Indian cuisine often uses moringa seed pods and leaves in curries. The long moringa seed pods are cut into shorter lengths and stewed in curries and soups. Because the seed pods are extremely high in fiber, it is often chewed to extract the juices and nutrients. The remaining fibrous material is discarded. The flowers are mixed with gram flour and other spices and deep fried into fritters. It can be served as snacks or added to curries.
In Tamil Nadu, Moringa is known as "Murungakkai" and is used in Sambar.
The green pods, leaves, and flowers are used in a variety of Thai dishes, such as curries, stir-fries, soups, omelets, and salads. One of the most traditional dishes is sour Thai curry made with the drumstick pods and fish.
In the Philippines, moringa leaves, known as kamunggay, malunggay, kalunggay, or marungay, are commonly added to broth as a simple soup. The leaves may also be used as a typical ingredient in tinola, a traditional chicken dish consisting of chicken in a broth, moringa leaves, and either green papaya or another vegetable or in the all vegetable dish known as utan. 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.
Traditional medicine and research
The bark, sap, roots, leaves, seeds and flowers are used in traditional medicine. Research has examined how it might affect blood lipid profiles, although it is not effective at diagnosing, treating, or preventing any human diseases.
Potential adverse effects
In developing countries, moringa has the potential to improve nutrition, boost food security, foster rural development, and support sustainable landcare. It may be used as forage for livestock, a micronutrient liquid, a natural anthelmintic, and possible adjuvant.[clarification needed][clarification needed]
Moringa seed cake, obtained as a byproduct of pressing seeds to obtain oil, is used to filter water using flocculation to produce potable water for animal or human consumption. Moringa seeds contain dimeric cationic proteins which absorb and neutralize colloidal charges in turbid water, causing the colloidal particles to clump together, making the suspended particles easier to remove as sludge by either settling or filtration. Moringa seed cake removes most impurities from water. This use is of particular interest for being nontoxic and sustainable compared to other materials in moringa-growing regions where drinking water is affected by pollutants.
A fully grown moringa tree with flowers and leaves in West Bengal
Dried moringa with pods and seeds on the ground in Hawaii
- Olson, M. E. (2010). Flora of North America Editorial Committee, ed. Moringaceae: Drumstick Family. Flora of North America North of Mexico 7. New York and Oxford. pp. 167–169.
- "USDA GRIN Taxonomy".
- Roloff, Andreas; Weisgerber, Horst; Lang, Ulla M.; et al., eds. (2009). "Moringa oleifera". Enzyklopädie der Holzgewächse (PDF). pp. 978–3. ISBN 978-3-527-32141-4.
- "Names for Moringa". Trees for Life. 2015. Retrieved 25 April 2015.
- "Horseradish tree". Encyclopedia Britannica. Retrieved 2015-04-25.
- Parotta, John A. (1993). "Moringa oleifera Lam. Reseda, horseradish tree. Moringaceae. Horseradish tree family." (PDF). USDA Forest Service, International Institute of Tropical Forestry. Retrieved 2013-11-20.
- "Moringa oleifera Lam.". Plant Resources of Tropical Africa. Retrieved 2013-11-20.
- Verzosa, Caryssa. "Malunggay and Spinach Powder (Investigatory Project Sample)". Scribd.com. Retrieved 2012-04-11.
- "Moringa". infonet-biovision.org. Retrieved 2015-02-02.
- de Saint Saveur, A.; Broin, M. (2010). "Growing and processing moringa leaves". Moringanews/Moringa Association of Ghana. Retrieved 2013-11-25.
- Ted Radovich (2010). C.R Elevitch, ed. "Farm and Forestry Production and Marketing profile for Moringa" (PDF). Specialty Crops for Pacific Island Agroforestry (Holualoa, Hawai'i: Permanent Agriculture Resources).
- Raja, S.; Bagle, B. G.; More, T. A. (August 2013). "Drumstick (Moringa oleifera Lamk.)improvement for semiarid and arid ecosystem: Analysis of environmental stability for yield". Journal of Plant Breeding and Crop Science 5 (8): 164–70. doi:10.5897/JPBCS12.029.
- Iqbal, Shahid; Bhanger, M.I. (2006). "Effect of season and production location on antioxidant activity of Moringa oleifera leaves grown in Pakistan". Journal of Food Composition and Analysis 19 (6–7): 544. doi:10.1016/j.jfca.2005.05.001.
- "Synthesis of the Thematic Discussion on Production and Breeding" (PDF). MiracleTrees.org. Retrieved 2014-11-30.
- Radovich, T. (2009). "Farm and Forestry Production and Marketing Profile for Moringa (Moringa oleifera)" (PDF). Permanent Agriculture Resources (PAR), PO Box 428, Holualoa, Hawai'i 96725, US. Retrieved 2013-11-20.
- Grubben, G. Grubben, G. J. H., ed. Vegetables 2 (Plant resources of tropical Africa ed.). p. 394. ISBN 9057821478. Retrieved 2015-02-02.
- Booth, F.E.M.; Wickens, G.E., 1988: Non-timber Uses of Selected Arid Zone Trees and Shrubs in Africa, p.98, FAO, Rome "".Retrieved 20-11-2013.
- Ramachandran, C.; Peter, K. V.; Gopalakrishnan, P. K. (1980). "Drumstick (Moringa oleifera): A multipurpose Indian vegetable". Economic Botany 34 (3): 276. doi:10.1007/BF02858648.
- Sogbo, K. A. (2006). "Moringa Leaf Farming Systems: Conditions for Profitability and Sustainability" (PDF). Retrieved 2013-11-19.
- Amaglo, N. (2006). "How to Produce Moringa Leaves Efficiently?" (PDF). Retrieved 2013-11-19.
- C. Gopalan, B. V. Rama Sastri, S. C. Balasubramanian (1989). Nutritive Value of Indian Foods. National Institute of Nutrition, Indian Council of Medical Research.[page needed]
- L.J. Fuglie (1999). Moringa: Natural Nutrition for the Tropics. Dakar: Church World Service.[page needed]
- "Horseradish-tree, leafy tips, cooked, boiled, drained, without salt". Nutritiondata.com. Condé Nast. 2012. Retrieved 6 May 2013.
- K.V. Peter (2008). Underutilized and Underexploited Horticultural Crops:, Volume 4. New India Publishing. p. 112. ISBN 81-89422-90-1.
- Olson, M. E.; Carlquist, S. (2001). "Stem and root anatomical correlations with life form diversity, ecology, and systematics in Moringa (Moringaceae)". Botanical Journal of the Linnean Society 135 (4): 315. doi:10.1111/j.1095-8339.2001.tb00786.x.
- Elizabeth Schneider (2001). Vegetables from Amaranth to Zucchini: The Essential Reference. HarperCollins. p. 318. ISBN 0-688-15260-0.
- "Horseradish-tree, pods, cooked, boiled, drained, without salt.". Nutritiondata.com. Condé Nast. 2012. Retrieved 6 May 2013.
- Lea, Michael (2010). "Bioremediation of Turbid Surface Water Using Seed Extract from Moringa oleifera Lam. (Drumstick) Tree". Current Protocols in Microbiology. doi:10.1002/9780471729259.mc01g02s16. ISBN 0471729256.
- Rashid, Umer; Anwar, Farooq; Moser, Bryan R.; Knothe, Gerhard (2008). "Moringa oleifera oil: A possible source of biodiesel". Bioresource Technology 99 (17): 8175–9. doi:10.1016/j.biortech.2008.03.066. PMID 18474424.
- Atawodi, S. E.; Atawodi, J. C.; Idakwo, G. A.; Pfundstein, B; Haubner, R; Wurtele, G; Bartsch, H; Owen, R. W. (2010). "Evaluation of the polyphenol content and antioxidant properties of methanol extracts of the leaves, stem, and root barks of Moringa oleifera Lam". Journal of Medicinal Food 13 (3): 710–6. doi:10.1089/jmf.2009.0057. PMID 20521992.
- Kumar, H. D. (2004-01-01). Cooper, Edwin L.; Yamaguchi, Nobuo, eds. Management of Nutritional and Health Needs of Malnourished and Vegetarian People in India. Advances in Experimental Medicine and Biology. Springer US. pp. 311–321. doi:10.1007/978-1-4757-4820-8_23. ISBN 978-1-4419-3441-3.
- National Research Council (2006-10-27). "Moringa". Lost Crops of Africa: Volume II: Vegetables. Lost Crops of Africa 2. National Academies Press. ISBN 978-0-309-10333-6. Retrieved 2008-07-15.
- "Traditional Crop of the Month". FAO. Retrieved 2015-04-25.
- "Cambodian common culinary herbs and spices".
- NPCS Board (2012). Handbook on Agro Based Industries (2nd Revised Edition). Niir Project Consultancy Services. p. 66. ISBN 9381039127.
- "Moringa oleifera". Memorial Sloan-Kettering Cancer Center. Retrieved 2014-02-27.
- Sandoval, Mark Anthony S.; Jimeno, Cecilia A. (2013). "Effect of Malunggay (Moringa oleifera) Capsules on Lipid and Glucose Levels" (PDF). Acta Medica Philippina 47 (3): 22–27.
- Madukwe, E.U. (June 2013). "Nutrient Composition and Sensory Evaluation of Dry Moringa Oleifera Aqueous Extract" (PDF). International Journal of Basic & Applied Sciences IJBAS-IJENS.
- Sreelatha, S.; Padma, P. R. (2009-11-11). "Antioxidant Activity and Total Phenolic Content of Moringa oleifera Leaves in Two Stages of Maturity". Plant Foods for Human Nutrition 64 (4): 303–311. doi:10.1007/s11130-009-0141-0. ISSN 0921-9668.
- "Moringa Side Effects and Safety". WebMD. Retrieved 2014-08-01.
- Makkar HP, Francis G, Becker K; Francis; Becker (2007). "Bioactivity of phytochemicals in some lesser-known plants and their effects and potential applications in livestock and aquaculture production systems". Animal 1 (9): 1371–91. doi:10.1017/S1751731107000298. PMID 22444893.
- Mahajan SG, Mali RG, Mehta AA; Mali; Mehta (2007). "Protective effect of ethanolic extract of seeds of Moringa oleifera Lam. against inflammation associated with development of arthritis in rats". J Immunotoxicol 4 (1): 39–47. doi:10.1080/15476910601115184. PMID 18958711.
- Torondel, B.; Opare, D.; Brandberg, B.; Cobb, E.; Cairncross, S. (2014). "Efficacy of Moringa oleifera leaf powder as a hand- washing product: A crossover controlled study among healthy volunteers". BMC Complementary and Alternative Medicine 14: 57. doi:10.1186/1472-6882-14-57.
- Ndabigengesere, Anselme; Narasiah, K.Subba; Talbot, Brian G. (February 1995). "Active agents and mechanism of coagulation of turbid waters using Moringa oleifera". Water Research 29 (2): 703–710. doi:10.1016/0043-1354(94)00161-Y.
- Hellsing, Maja S.; Kwaambwa, Habauka M.; Nermark, Fiona M.; Nkoane, Bonang B.M.; Jackson, Andrew J.; Wasbrough, Matthew J.; Berts, Ida; Porcar, Lionel; Rennie, Adrian R. (2013). "Structure of flocs of latex particles formed by addition of protein from Moringa seeds". Colloids and Surfaces A: Physicochemical and Engineering Aspects 460: 460. doi:10.1016/j.colsurfa.2013.11.038.
- Ghebremichael, K. A.; Gunaratna, K. R.; Henriksson, H; Brumer, H; Dalhammar, G (2005). "A simple purification and activity assay of the coagulant protein from Moringa oleifera seed". Water Res 39 (11): 2338–44. doi:10.1016/j.watres.2005.04.012. PMID 15921719.
- Data related to Moringa oleifera at Wikispecies
- Dressler, S.; Schmidt, M. & Zizka, G. (2014). "Moringa oleifera". African plants – a Photo Guide. Frankfurt/Main: Forschungsinstitut Senckenberg.
|Wikimedia Commons has media related to Moringa oleifera.|