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How to Use Moringa

All of the parts of the moringa tree have many different traditional and modern uses.  The leaves, flowers, immature pods (known as “drumsticks”), seeds and seed oil (known as “ben oil”) of the two most widely grown species (Moringa oleifera and M. stenopetala) are commonly used as foods.  There are many recipes available on the Internet for the leaves and pods.

We have developed some guidance on the use of moringa in this section.  It’s based on the available literature, but no directly applicable studies on the stability of medicinal compounds in moringa have been performed.

Raw Leaf Products.  For the medicinal or dietary supplement uses discussed in other section of this website the leaf products of M. oleifera (Indian moringa) are the most widely available and investigated for their medicinal properties.  In selecting and using moringa leaf products for these uses we believe the greatest potential benefits are provided by consumption of freshly harvested raw leaves.  These can be used in salads or smoothie drinks made with other ingredients to mask the taste of moringa that some people find objectionable. As for all raw produce items, moringa leaves should be obtained from approved food sources and washed before use.

Dried Leaf Products.  Dried leaves and leaf powder is more widely available than fresh leaves but drying, processing and storage may reduce the concentrations of some beneficial compounds found in the raw leaves.  This has received little research and is largely speculative.  You can dry the leaves for later use or obtain prepared leaf products from many sellers of dietary supplements and some pharmacies.  Drying the leaves in the shade, drying quickly at lower temperatures and storing the finished product in sealed containers that prevent the entry of light and moisture will help to preserve these compounds and nutrients.  Dried leaf products can be stored for long periods of time without refrigeration and used as teas or added to other foods.

Cooking of fresh or dried leaf products may tend to reduce, deplete or alter the beneficial medicinal compounds; most of the nutritional content of proteins, vitamins and minerals should be retained.  It is best to add moringa to foods near the end of the cooking process to avoid over cooking.

This page was last updated on August 22, 2022.