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Moringa flowers Moringa pollen Tree and seed pods of Moringa oleifera Moringa seeds Foliage of Moringa oleifera. M. oleifera is a fast-growing, deciduous tree [7] that can reach a height of 10–12 m (33–39 ft) and trunk diameter of 46 cm (18 in). [8] The bark has a whitish-gray color and is surrounded by thick cork.
The fruit pods of Moringa oleifera ("drumsticks") are increasingly consumed as food in many parts of the world, but particularly in South Asia. [6] The leaves are commonly used to make tea. Oils are made from the seeds, while powders can be made from the leaves and roots.
Moringa stenopetala, commonly known as the African Moringa or cabbage tree, is a deciduous tree in the plant genus Moringa, native to Kenya and Ethiopia. [3] A drought-resistant species, it is characterized by its bottle-shaped trunk, long twisted seed pods, and edible leaves likened to cabbage, from which its common name is derived.
Moringa peregrina is a small deciduous tree, 6-10 m tall, with large leaves and thin pendulous branches. The tree blossoms twice a year; in Spring and in Autumn. Its flowers are five petaled, white or streaked red or pink.
Moringa (Moringa oleifera) – edible leaves, pods and beans, commonly used for animal forage and shade (it does not fix nitrogen as is commonly believed [2]) Coconut palm (Cocos nucifera) – used for food, purified water (juice from inside the coconut), roof thatching, firewood, shade.
Crispy fried shallots bring a delightful crunch, while Vietnamese coriander or basil leaves add a fresh, herbal note. A spoonful of sambal oelek introduces a spicy kick. View Recipe.
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