Welcome back for this week’s mystical herb journey!
This is a herb that I have just recently learned about this past week as I was volunteering in a garden.
It was such a powerful herb to learn about that I felt called to push back this week’s original idea, Lemon Balm, for another time.
So there we were. A few other volunteers, the project coordinators and myself were preparing and turning the compost for next season when one of the directors (also a herbal practitioner) walked over to a beautiful, lively green tree which had speckles of white flowers throughout its canopy.
She began to harvest some of the branches, with a smile she asked,” Would you like some Moringa?”
Intrigued, I immediately joined her side, taking in the finer details of the leaves, feeling the stem, becoming familiar, I inquired, “So, what is Moringa?”
She gave me a look with a slight smirk of good-fortune, nodding her head she said, “It’s a super herb. So…”
Moringa oleifera – Its Benefits
(Disclaimer: I am just beginning my herbal journey. Meaning, I am still learning! All information has been researched and cited from trusted sources and herbal practitioners. If anything looks amiss, please don’t hesitate to reach out and let me know!)
- vitamin A
- vitamin B1 (thiamine)
- B2 (riboflavin)
- B3 (niacin), B-6
- folate and ascorbic acid (vitamin C)
- 7 times more vitamin C than oranges,
- 10 times more vitamin A than carrots,
- 17 times more calcium than milk,
- 9 times more proteinthan yoghurt,
- 15 times more potassium than bananas
- 25 times more iron than spinach
- Beef has only 2 mg of iron while moringa leaf powder has 28 mg of iron.
- Often referred as a panacea (a solution or remedy for difficulties or diseases) and can be used to cure more than 300 diseases.
- Moringa holds minerals that are essential for our growth and development
- Mature crushed seeds kill bacteria and purify water
How To Use
(Click here for an amazing resource on all the ways you can use moringa)
Moringa can be ingested fresh, dry, cooked or powdered!
In soups, salads, smoothies, tinctures,
They say for the best nutritional retention, eating the leaves raw after harvest is a good way to do so.
However, it all depends on what you want to get out of this beautiful plant.
Each form of extraction brings out different medicinal properties.
If you’re cooking, never expose the leaves to high amounts of heat for a long period time. Too much heat can burn away a lot of its medicine, so if you’re throwing it in a stir-fry, maybe throw it in a couple minutes before you’re done cooking.
Personally, after I harvested the leaves, I left them to dry.
After drying, I placed the dried leaves and flowers into a clean mason jar.
I will be making an apple cider vinegar tincture.
My method for making the tincture will be based on the folklore tincture method rather than mathematical.
Meaning instead of measuring exact ratios, I will just be eyeing this out with general folklore guides.
- Clean, glass jar
- Fill jar halfway with dried herbs
- Cover herbs with apple cider vinegar, making sure all herbs are covered to prevent oxidization.
- Secure jar with lid. (Plastic or use natural wax paper under any metal lits to avoid any chemicals infusing with the tincture)
- Store 4-6 weeks. Shake daily with intention.
Yummy Moringa Recipes
Here are some Moringa recipes I’ve discovered via the web that you can add into your day in order to not only eat food, but to eat with purpose and gain healthy benefit!
Thanks for joining in on this week’s mystical herb. It amazes me every week, and all I wish to do is share the wonders of nature. So, again, thank you for your time and care.
Enjoyed this week’s herb? Subscribe to the mailing list to always get a heads up on what’s coming next, m’love!