Moringa, native to parts of Africa and Asia, is the sole genus in the flowering plant family Moringaceae. It contains 13 species from tropical and subtropical climates that range in size from tiny herbs to massive trees.
The most widely cultivated species is Moringa oleifera, cultivated throughout the tropics. M. stenopetala, an African species, is also widely grown, but to a much lesser extent than M. oleifera.
Moringa species grow quickly in many types of environments.
Moringa is very useful for:
-Malnutrition relief -Culinary uses -Traditional medicine and research -Water purification
Drumsticks 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.
Seeds The seeds, sometimes removed from more mature pods and eaten like peas or roasted like nuts, contain high levels of vitamin C and moderate amounts of B vitamins and dietary minerals.