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Moringa has been dubbled the “Miracle Tree” due to its varied medicinal and nutritional benefits particularly for lactating mothers and children suffering from malnutrition. Although the plant has been well-known in Africa where it is more commonly used for hedges around house and cooked in soups, it was only in 2001 that a few farmers began appreciating the plant’s economic viability.

Moringa’s easy maintenance, due to its adaptability to varied soil conditions and ability to propagate from cuttings or seeds, further adds to the plant’s commercial potential. Literally all parts of the plant are beneficial. The leaves, which have commonly been used for soups and stews, have now been discovered to be packed with vitamins, minerals, and amino acid. The powdered dried leaves – its more potent form, is best consumed as tea or mixed in stews and soup while fresh leaves along with the plants’ flowers can be used in salads. Moringa seeds can be pressed for edible oil, which can also be used in perfumes to extract plants’ fragrances, The pressed cake from the seeds can be used as bio-fuel or mixed with cattle fodder while the green seeds pods are edible fried or boiled similar to beans. More amazingly, a powdered form of the seeds is highly coagulant and can be used as natural flocculent for clarifying turbid water; it removes 99% of bacteria!

In addition to all of above, Moringa’s roots are also edible when boiled and the plant’s bark produces gum used for printing fabrics