I ate malunggay – moringa every week when I was growing up in Tumaga, Zamboanga City, Philippines. In our 1.7 hectare land we grew different kinds of trees and vegetables. My mother loved to plant the malunggay tree. You can cut the malungay tree or its branches into several pieces, stick them in the ground and they grow. Malunggay trees love to grow.
My mother would use the big branch of the malunggay/moringa as a strengthening post for our fence line. She would do this in our back property. I always wondered why she would do that. So I asked her one day, “Ma, por que ta siembra con el malunggay alli na corral?” “(Ma, why are you planting the malunggay by the fence?)”. Her answer was simple.
“Para el maga con-hambre ladron ta busca gulay, no necesita mas brinca na corral.” “(So the hungry thieves looking for vegetables, do not have to jump the fence)”. The malunggay trees grew strong and provided us and the “outsiders” the veggies for “pescao seco” (Dried fish).
Growing up eating malunggay, I did not know the benefits or the nutrients of the leaves. I did not appreciate the tree. I would rather eat pechay, calabasa or frejoles than malunggay. Now I know that the combined nutrients of the pechay, calabasa and frejoles do not even come close to what malunggay has to offer.
Malunggay/Moringa provides the following:
- 46 Antioxidants
- 36 Anti-Inflammatory
- 18 Amino Acids, 9 Essential Amino Acids
- Nourishes The Immune System
- Promotes Healthy Circulation
- Supports Normal Glucose Levels
- Natural Anti-Aging Benefits
- Provides Anti-Inflammatory Support
- Promotes Healthy Digestion
- Promotes Heightened Mental Clarity
- Boosts Energy Without Caffeine
- Encourages Balanced Metabolism
- Promotes Softer Skin
- Provides Relief From Acne
- Supports Normal Hormone Levels
How to get the best out of the super food Malunggay or Moringa:
Briefly drop the leaves in boiling water then remove.
Squeeze the juice out of the leaves into whatever you are cooking.
Add the squeezed leaves into the stuf that you are cooking.
>>> FOR FUTURE USE:
Dry the leaves. When dried, crush them.
Put the crushed leaves into a pepper shaker.
Use whenever you eat or cook. Just shake it on.
If you have a Malunggay tree don’t let the leaves fall from the tree. Pick them and dry them for future use.