Dried Moringa Leaves

Dried moringa leaves have a mild green flavour similar to cooked leafy vegetables, they can be steeped for a light herbal drink or added directly to soups, sauces and lentil dishes, where the leaves soften and blend naturally with the other ingredients

When brewed alone, moringa makes a naturally caffeine-free drink, when the softened leaves are eaten in food, they add plant protein and fibre and naturally contain calcium, iron, magnesium, potassium and beta-carotene, which the body can convert to vitamin A, the leaves also contain naturally occurring polyphenols and carotenoids with antioxidant activity

The amount obtained depends on how much of the leaf is eaten, so moringa is best enjoyed as part of a varied diet, adding the leaves directly to food makes fuller use of them than preparing only a strained drink

How to use
Moringa tea: Add about 1 teaspoon to a 240 ml cup, pour over hot water, cover for about 5 minutes, then strain and serve plain or add lemon or a little honey
Herbal blends: Combine with spearmint, lemon peel, cinnamon or cardamom, then brew and strain in the same way
Soups and broths: Crumble a small spoonful into vegetable, chicken or lentil soup near the end of cooking, then simmer for several minutes until the leaves soften
Lentils and beans: Rub the leaves between your fingers, stir them into lentils or beans while some cooking liquid remains, then cook for another 5 minutes so they soften into the sauce
Sauces and stews: Add crumbled leaves to tomato, vegetable or curry sauces, stir well and allow them enough time to soften and blend with the dish

Begin with a moderate amount, then add more the next time according to the flavour that suits your recipe

Dried moringa leaves