Moringa in the kitchen
Get started with some Moringa recipes.
Moringa in the kitchen, but how does it taste? We tried the small, dark green leaves raw and they were lemony and peppery. Apparently it can be cooked like spinach or dried and used as an herb or tea. Nutritionally, it is high in calcium, potassium, iron, and Vitamins A and C. Various other parts of the Moringa plant are also edible.
We found some interesting recipes for Moringa leaves and would love more advice from anyone familiar with this green!
Corn with Moringa Leaves – Simple Moringa Recipe
2 c. grated young corn
2 cloves garlic
1 head onion
3 c. water
1 small sponge gourd (luffa)
1 c. Moringa leaves
salt to taste
Saute garlic and onion in medium fry pan. Add water and let it boil. Then add the corn, stirring often to avoid burning. When cooked, add the gourd and Moringa.
That’s all! A simple and quick Moringa recipe.
Drumstick Leaves Soup
1/2 cup of drumstick leaves (washed thoroughly)
lemon sized tamarind (extract juice and make 3 glasses of tamarind water)
1 tomato (quartered)
1/4 tsp turmeric pwd
2 baby onions
3 green chillis slit length wise
10-12 curry leaves
1 tsp jaggery
1/2 tsp mustard seeds
2 dry red chillis deseed and tear
1 tsp urad dal( split black gram dal)
1/4 tsp methi seeds(fenugreek seeds)
4 flakes garlic crushed
1/2 tsp cumin seeds
Heat 1 tbsp oil in a vessel.Add the mustard seeds and let them splutter. Add the red chillis,urad dal,methi seeds,garlic and cumin seeds and fry till brown.
Add the onions and green chillis and stir fry for a minutes.Add the tomatoes,turmeric pwd,tamarind water,salt,curry leaves, jaggery and the drumstick leaves and let it boil.Once it comes to a boil simmer the soup for 5 minutes till the rawness of tamarind disappears.Adjust salt and turn off heat. Have it hot as a soup or serve with hot steamed rice. Note:Adding boiled water to the soup further enhances its taste.
1 small onion, finely chopped
1 teaspoon ground turmeric
1 teaspoon salt
juice of 1 lime
4 tablespoons grated coconut
or desiccated coconut
125 g/4 oz drumstick leaves,
washed, shaken dry and stripped off the stems
Put all ingredients except leaves into a saucepan with 3 tablespoons water, cover and simmer until onion is soft. Add leaves and toss. Cook uncovered, to preserve their green color, for about 10 minutes or until most of the liquid has evaporated.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions).
Also Moringa has serious medicinal value
Moringa is good for far more than just giving other superfoods a run for their money, or for taking money out of your pocket. It can help lower cholesterol, has loads of antioxidants (those are good!), and is anti pretty much every bad thing that can happen inside your body.
AND It can be used as a skin treatment:
The healing powers of Moringa exceed those of internal health alone. Not only does it have antibacterial properties, but Moringa is just as effective as regular old soap for hand washing. There’s also the fact that it can help protect your skin against UV radiation, and you can envision a scenario in which you wash your hands with Moringa before cooking Moringa before putting Moringa on your face when you go outside. If you’re into that.
It’s packed with basically every nutrient you want and need.
Fine, you’re in perfect health and don’t need to eat a cholesterol-lowering plant. Oh, you’ve also stocked up on hand soap and sunscreen for the year. Moringa leaves happen to be loaded with vitamins, minerals, and all the antioxidants your heart could desire, plus it’s a great plant source of protein — in short, you really can’t go wrong when consuming Moringa.