Moringa Leaves

Moringa leaves, derived from the Moringa oleifera tree, commonly known as the "drumstick tree", are celebrated for their culinary versatility. A staple in South Asian and African cuisines, these small, vibrant green leaves offer a slightly sweet, earthy flavour that enhances a variety of dishes, whether used fresh, dried, or ground into powder. This listing is the dried leaf, deep green with a grassy, lightly bitter taste somewhere between spinach and green tea.

Culinary Uses: Flavourful and Versatile

The subtle sweetness and earthy undertones of Moringa leaves bring depth and vibrancy to an array of recipes:

• Curries and Soups: Add richness and a vibrant green hue to traditional dishes such as South Indian murungai keerai poriyal, dal and sambar, and Filipino tinola, where the leaves are known as malunggay.
• Smoothies and Salads: Dried and powdered Moringa leaves are a convenient way to add flavour and colour.
• Baked Goods: Incorporate Moringa powder into bread, muffins, and cookies for an extra layer of colour and flavour.
• Herbal Teas: Brewed into fragrant teas, offering a distinctive earthy flavour. Steep the dried leaves in hot, not boiling, water for about five minutes.

Their versatility in the kitchen makes Moringa leaves a sought-after ingredient for creative cooking. Crumble the dried leaves into a dish in the last few minutes of cooking so they keep their colour, or grind small batches into powder as needed. Store them sealed, away from light and moisture, to keep the green colour bright.

Botanical and Cultural Identity

• Botanical Name: Moringa oleifera
• Common Names:
  • Regional Names: Drumstick Tree, Munika, Mungna, Mochaka, Murangi, Sahijan Leaves, Malunggay Leaves, Sajna Patta, Murungai Keerai, Sigru Patta, Shobhanjana Patta, Marango Leaves, Benzolive Leaves, Kelor Leaves, Kamunggay Leaves, Munagaku Leaves
  • Descriptive Names: Horseradish Tree Leaves, Ben Oil Tree Leaves, West Indian Ben Leaves, Drumstick Leaves, Dried Moringa Leaves, Moringa Leaf Tea