The Benefits of Moringa Leaves: A Beginner's Guide

Moringa oleifera is a fast-growing tree native to South Asia, and its leaves have been eaten and used medicinally across the region for generations, well before "superfood" became a marketing word. The leaves are a genuinely good source of plant iron, calcium and vitamin C relative to their weight, though as with any single ingredient, it works best as part of a varied diet rather than a stand-in for one.

The two forms most people come across are whole dried leaf and fine powder. Whole leaf is better steeped as a mild, grassy tea, or crumbled into soups and dhal towards the end of cooking. Powder dissolves straight into smoothies, yoghurt or dough without needing to strain anything out.

Heat breaks down some of moringa's nutritional value, so if that's your main reason for using it, add it late in cooking or use it raw in a smoothie rather than simmering it for a long time.

Start small — half a teaspoon of powder or a light steep of the leaf — since the flavour is assertive and grassy. It's easy to add more once you know how it tastes to you.