The Moringa Tree

Another tree we learned about at E.C.H.O. was the Moringa Tree. The tree offers exceptional nutritional quality. Drying the leaves and crushing them offers 27% protein, 38%

carbohydrates and 19

% fiber. Ounce for ounce, the fresh leaves have more beta-carotene than carrots, more protein than peas, more vitamin C than oranges, more calcium than milk, more potassium than bananas, and more iron than spinach. This is an important nutrient source for new mothers who are breast-feeding and for young children. It can be added to baby formula also. It is often referred to as “mother’s best friend.” The roots may be ground and made into a horseradish-like tasting powder. The leaves may be eaten raw or cooked and the flowers can be brewed as a tea. The pods can be eaten like green beans or asparagus and the immature seeds may be cooked and eaten as you would garden peas.

In addition to the dietary benefits, the leaves may be used as animal forage, green manure, and to make biogas. The bark yields fiber to make rope and mats and the sap is used in medicines. The wood is used as paper pulp and produces a natural blue dye. Nearly every part of the tree is used for some purpose. The seeds consist of 42% oil which may be used as a lubricant for machinery and for cooking.

Another use we learned of was when the seed is crushed and added to water, it will help to purify it. As Americans we have readily available drinking water, but in third world countries, this is an acceptable method to purify water. This process kills approximately 90% of the bacteria in contaminated water. To further purify it, the water can be put into a smooth plastic bottle and left in the sun.

The Moringa is truly an amazing tree.