Moringa Oleifera (moringa) is the most common type among 13 hearty tropical or arid weather species growing naturally in India and
South Africa. One of the fastest growing biomasses on earth, if not pruned, the tree will grow as fast as a foot per month. The
leaves of the Moringa were identified by the World Vegetable Center in Taiwan as the vegetable with the highest nutritional
content among 120 types of food species studied.
Leaves can be harvested every 30-45 days throughout the year, solely providing all the amino acids and omega fats necessary for
life. Lauded since Ayurvedic times for its supportive properties, this medicinal plant is packed with phytonutrients that may
support healthy detoxification; a healthy inflammatory response and may support healthy blood pressure levels already within
normal range. Used for tea, the leaves easily replace vegetables such as spinach in recipes. Moringa is also used to fortify
ingredients in pastas, pastries, cereals, meats, sauces, dips, candies, and wines. The powdered dry leaves make a convenient
health supplement when sprinkled on foods.