Moringa, specifically Moringa oleifera, is a type of tree native to the sub-Himalayan regions of East Asia. Its use dates back thousands of years in nutrition, traditional medicine and cosmetic production. Fast-growing and drought-resistant, it can thrive in a variety of climate conditions, and has been referenced as a candidate for food security. Since 2013, moringa has been grown in Zambia, providing underdeveloped communities with a stable source of food and nutrition.
Overall, moringa offers an impressive nutritional profile high in protein, fatty acids, vitamin A, vitamin B complex, vitamin C, vitamin E, potassium, calcium, iron, beta carotene, flavonoids, and polyphenols, with nutrients present in varying amounts between the leaves, flowers, fruits, seeds, and roots. All parts of this plant can be harnessed for human purposes, with roots having long been featured in Ayurvedic medicine, seed pods and flowers consumed as vegetables, and seed oil used as far back as ancient Greece and Rome in the production of perfumes and ointments.Studies have identified moringa’s therapeutic potential across a range of ailments, showing positive effects in the areas of lung function, digestive function, immunology, blood glucose, and lactation (milk production after pregnancy),
The Arabs named it alfalfa meaning ‘father of all foods.’ It is also called Buffalo Herb, Lucerne, and Purple Medic. The ancient Greeks used it to treat bladder and kidney conditions. The Chinese use alfalfa to treat kidney stones. For 1500 years it has been used as a food and herbal medicine. So, what makes alfalfa so good?