Moringa – Uses of the Plant

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These seeds are ORGANIC which means that they are not chemically treated in any way.

Planting from Seeds

First, don’t store Moringa seeds in a freezer or fridge. They are heat-loving trees, and this will destroy the ability of the seeds to germinate. Moringa seeds sprout in five to ten days.
Store Moringa seeds in a dry, warm area in a sealed container. The perfect temperature is between 60 and 80 °F. Based on the quality of the seeds, they should last for 2-3 years.
Moringa seeds should be dark colored and hard. If they are soft, they are old. If they’re a cream shade, they are old.
If you planted your Moringa trees a year back, and they appear dead, they most likely are just dormant, unless they decayed with too much water or froze. Use your fingers to press on the taproot. If it’s mushy, it froze or decayed. If it’s hard, it most likely will come back up.
Plant seeds in a sunny place. For seeds, place approximately 1/4 inch into the soil and tamp own gently.
From our experience, Moringa’s do not like peat moss; they prefer a sand and soil mix.
Plant seed with the most pointed end down. Plant ten seeds 2-3 inches apart. Allow to germinate and grow for a month, then select the single best plant to remain and remove the rest. The others can be carefully transplanted to a pot, where they may (or may not) continue to grow.
Use loose soil or mixsoil with sand so that the area where the roots are growing has plenty of good drainage for the water to flow to and the away from the roots.
Moringa Tree roots do not like to sit in water – it causes root rot.
Watering the Moringa Tree
- daily until the root germinates
- every other day for the first two months
- after that time period, rain water is usually sufficient
- In dry climates adjust waterings to three, four and eventually every five days, adjusting every two weeks. During times that temperature exceeds 100º water every second or third day
- If the leaves (usually near bottom or middle) start to curl, then water manually.
- If the leaves start to turn yellow, the plant is getting too much water.
Frequent fertilization isn’t necessary for this type of tree. It is well suited to hot or trropical climates and do very well in a natural, somewhat unattended growing method. Fertilize initially, and then every few weeks during the first year, then every few months after that.

Consuming Moringa Seeds

Only consume a maximum of two seeds per time. Actually, if you are taking for the first time, begin with one per day for the first week.
Don’t eat them on an empty stomach.
Don’t eat if you are pregnant, or trying to get pregnant.
Planting Moringa Seeds and edible Moringa Seeds may both be eaten BUT…
Like organic produce you get from the grocery store or your local farmer’s market, there could be occasional pests in the seeds, so we recommend opening the seed before eating.
Start with no more than 3 seeds.
Slowly work your way up to no more than 10 seeds per day.
The Planting Seeds are USDA approved and are edible, but are not FDA approved.
It should be noted that we cannot see inside the seeds to guarantee that there is seed meat, although we have carefully selected the seeds in hopes that the meat is in each seed.
You can make tea out of the pods, but eat only the meat of the seed.
Eating the seed with the pod may increase your weight loss. Still, don’t eat more than two or there will be explosive consequences. HOWEVER, if you do this, make sure you wash (without any cleansing agent) and rinse the pot well in salt water prior to consuming.

Preparing Moringa to Eat

There are four safe to eat parts of the Moringa tree, its roots, leaves, pods, and seeds. Some sites say not to eat the roots, however the pods remaining from eating the seeds, can also be used to brew tea.
While the most common way to eat moringa is to use the plant’s leaves in salads or to powder the leaves for use in supplements or shakes, there are other parts of the plant you can eat as well. People also regularly eat the buds, flowers and pods that grow from moringa plants. Another common practice is to eat moringa seeds, both by themselves and mixed in with other food.
Moringa seeds do not have the kind of taste you would expect from most types of seeds or nuts. However, they are most certainly edible! It is generally recommended that you eat them in small doses, as they have a “cleansing” effect on your digestive system. But when eaten in appropriate doses, they are extremely healthy and beneficial to your body.
One of the ways you can eat moringa seeds is to pop them like popcorn. Simply fry them with some cooking oil and watch them blow up. You can eat a few and be fine, but you will likely need to slowly adjust your body to eating the seeds in this way. Again, you’ll want to be careful about the “cleansing” effects the seeds can produce.
Moringa seeds can also be added to other foods, like stews, casseroles, soups and sauces, to give those foods an extra crunchy texture. Drying the seeds is another option, and allows you to add them into bread or muffin mixes (in the same way that people often do with poppy seeds) or to corn bread mixes.
Just as your digestive system may need an adjustment period to get used to eating moringa seeds, so may your taste buds. Moringa seeds taste sweet when you first put them into your mouth, but soon create a bitter taste that you don’t often find in seeds or nuts. Once you have adjusted to the unique flavor, they offer you an extremely concentrated dose of minerals and vitamins.
The best way to eat Moringa seeds and to enjoy all their health benefits is to eat them like you would eat other nuts. It is possible to consume the seeds together with dried fruits and nuts or include them in your breakfast. A proven way you can consume Moringa seeds is to pop them just like popcorn. Just fry them in a small quantity of cooking oil and watch them pop.
You can also cook fresh Moringa as you would with peas and use the seeds as a healthy and delicious accompaniment to any food.
Moringa seeds don’t have the sort of taste you would expect from many kinds of nuts or seeds. But they are definitely fit for human consumption.
Moringa seeds can be boiled, baked, either shelled or in the pod, similar to green beans or peas.

What are Moringa seeds?

The Moringa plant contains thin green pods, which hang down from its branches. It’s from the pods that the seeds are removed.

Raw and fresh Moringa seeds are very tender; however, once they get dried, they get hard and begin to look like small beans. The seeds have unique wing-like structures and are grayish-white in color.

During the months of reproduction, the Moringa tree offers a multitude of seed pods, leading to plenty annually. In spite of the Moringa seeds only growing annually, it is worth the wait thanks to their significantly nutritional benefits. The seeds are viable for between one and two years, lending themselves well to an annual harvest.

Dried Moringa Oleifera Leaves

To harvest leaves, prune tree and hang trimmed branches from a string and allow to dry naturally. Once dried, remove the leaves and crust to powder and bits.
The end product will be natually dried Moringa Leaves and a few small stems.
Recommended Dosage is 5-10 grams per day, in a dried form
- Start with 5 and increase slowly if desired.
They will keep for over a year, allowing you to harves every major pruning.
No known harmful side effects have been noted from Moringa ingestion
Dried Moringa Leaves can be used for
- Loose leaf tea – hot or cold
- Spices for cooking – great on chicken, omelets and soups
The benefits of Moringa are many. See graphic at the bottom of this page.
Vitamins per gram
- 3 x the potassium in bananas
- 7x the Vitamin C as in oranges
- 25x the iron contained in spinach
- 4x the calcium contained in milk
- 4x the Vitamin A contained in carrots
- 4x more protein than eggs
- Primary distribution
  - Paisley Farm and Crafts
  - Lawrenceburg, TN
  - Phone: 386-469-7917
  - www.PaisleyFC.com
- Secondary Distribution
  - NatureVibe Botanicals
  - 710 Brunswick Ave
  - Unit B
  - Rahway, NJ 07065
  - www.NatureVibe.com