![]() Moringa has been harvested and enjoyed medicinally and for food by many different cultures wherever it has grown, especially due to its affinity for dry, desert landscapes. It is also known as the “drumstick tree” the name “Moringa” comes from the Tamil word “murungai,” which means “drumstick.” It is interesting in classification because there are only 13 species in the Moringa genus and it is the only genus in its family, Moringaceae, meaning that it is somewhat rare evolutionarily. It has drooping, thin branches which produce green tripinnate leaves and clusters of fragrant, five-petaled hermaphroditic flowers that are followed by seed pods filled with large, oil rich seeds. Moringa is a quick-growing, drought-resistant deciduous tree native to India and the Indian subcontinent. When understood and appreciated, it is a worthy addition to any herbalist’s repertoire! Sometimes described as the “Miracle Tree,” all parts of the tree are both edible and medicinal–plus, it grows prolifically in arid landscapes where hunger and malnourishment are major issues, posing a partial solution. Moringa( Moringa oleifera) has received many recent accolades by the health and wellness community, in which it has been touted as a nutritive, medicinal powerhouse and hyped as a panacea “superfood.” While we should be wary of over-the-top claims and trendy, “silver bullet” herbalism, Moringa, like most herbs, does boast a wide range of traditional and modern applications as well as impressive nutrient density. ![]()
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