The history of Moringa dates back to 150 AD.

While the Moringa vegetable tree is

native to Northern India, it has been enjoying new and positive exposure in the
Western media of late. Ayurveda, the oral tradition of Indian medicine, suggests that
Moringa prevents 300 diseases. This is a deciduous tree or shrub that grows fast
and is drought-resistant. The common height of the plant is about 35-40 feet at
maturity.

Alternative Action for African Development (AGADA) and Church World Service
conducted research on the capacity of Moringa leaf powder to prevent or cure
malnutrition in pregnant or breast-feeding women and their children in south
western Senegal. Malnutrition was a huge problem in that area of the world. More
than 600 malnourished infants suffered every year. During this time period doctors,
nurses, midwives and village women started the use and advocacy of Moringa in all
cooked foods at all meals.

They were trained in techniques of cooking with it and drying the leaves for food.
Indeed, the experiment saved numerous lives including the fast recovery of several
children who were of poor health. They also gained a lot of weight with time. Even
pregnant women recovered from anemia and delivered healthier babies with higher
birth weights. For lactating mothers it increased their output of milk.

MORINGA OLEIFERA IS THE BEST KNOWN OF THE THIRTEEN SPECIES OF THE GENUS
MORINGACAE.

The Romans, Greeks, and Egyptians extracted edible oil from the seeds and used it
for perfume and skin lotion. In the 19th century the West Indies exported the
extracted oil of Moringa to Europe for perfumes and lubricants for machinery.
Moringa oil proved beneficial even in the ancient Egyptian culture as a cure for the
protection of their skin from the ravages of desert weather. In Jamaica in 1817, a
petition concerning Moringa oil was offered to the Jamaican House of Assembly and
the oil was officially recognized as excellent for salads and culinary purposes.

In India it was primarily used for curative purposes that included treatment of
anemia, anxiety, asthma, blackheads, blood impurities, bronchitis, catarrh, chest
congestion, cholera, conjunctivitis, cough, diarrhea, eye & ear infections, fever,
glandular swelling, headaches, abnormal blood pressure, hysteria, pain in joints,
pimples, psoriasis, respiratory disorders, scurvy, sore throat, sprain, and

tuberculosis. In Guatemala however, the usage focused mainly on skin infections

and sores. In Philippines it was used to treat anemia, glandular swelling, and
lactating. In Malaysia and Puerto Rico it was traditionally used to cure intestinal
worms.

One gram of pure powdered Moringa can be a powerhouse in itself. It has 7 times
the vitamin C in oranges, 4 times the calcium in milk, 4 times the vitamin A in
carrots, 2 times the protein in milk, 3 times the potassium in bananas and 3 times
the iron in spinach.

Leaves and pods of Moringa Oleifera are two parts of the plant that are used most
often and they can be a rich valuable source of nutrition for all age groups. Moringa
leaves ought to be dried indoors and made into a powder by rubbing them over a
sieve. The leaf powder then can be stored in opaque, well-sealed plastic containers
as exposure to sunlight will destroy the vitamin A content in it.

Almost 50-70% of vitamin A can be safely retained in the leaves if not dried under
the direct sunlight as compared to only 20-40% of Vitamin A content if dried directly
in the sun. The powder can be used to prepare sauces or a few spoonfuls of the
powder can be added onto other sauces for garnishing purposes as well. Not only
does it make the food nutritious but adds extra flavor and good aroma to food.

In todays world so many people are victims of malnutrition. This chronic problem
ought to be alleviated and Moringa can play a major role in addressing the problem.