Moringa is probably the most useful plant in the entire world. Every part of plant can be used for food, herbal remedies and many other practical applications.
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Height: Up to 30 feet tall.
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Trunk: 3 to 12 inches in diameter with a a corky bark
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Flowers: Fragrant, white to creamy - white, about one inch in diameter, borne in sprays,
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Blooming Time: April - September.
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Seeds: Seedpods pendulous, green to brown, triangular, splitting lengthwise into 3 parts when dry, 15 – 30 inches long, 1 3/4 inches in diameter, containing about 20 seeds; the seeds are dark brown.
The foliage is eaten as greens, in salads, in vegetable curries, as pickles, and for seasoning. The leaves are highly nutritious, being a significant source of protein, beta-carotene, Vitamin C, iron, potassium, calcium and phosphorus. 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, and used in soups and sauces.
The immature green pods called “drumsticks” are probably the most valued and widely used part of the tree. They are commonly consumed in India and are generally prepared in a similar fashion to green beans and have a slight asparagus taste. The seeds are sometimes removed from more mature pods and eaten like peas or roasted like nuts. The flowers are edible when cooked, and are said to taste like mushrooms.
Moringa's medical uses are many. The flowers, leaves, seeds, and roots are used as folk remedies for tumors. Leaves are applied as a poultice to sores, they are rubbed on the temples for headaches.
The bark, leaves and roots are taken to promote digestion. It's oil should not be taken internally, but it is applied externally for skin diseases. It's bark is regarded as an antiscorbutic (prevention or treatment of scurvy), and it exudes a reddish gum sometimes used for diarrhea. The roots are bitter, act as a tonic to the body and lungs, and are used to expel mucus.
