Ayurvedic Herb

Moringa

SanskritShigruBotanicalMoringa oleiferaAlso calledDrumstick tree, Horseradish tree, Sahijan

A peppery green leaf from the drumstick tree, used in Ayurveda to kindle digestion, lighten kapha and add simple nourishment to meals.

In much of South India, moringa grows in the backyard. The long seed pods, called drumsticks, go into sambar, and the small round leaves are tossed into dal and stir-fries. It is everyday food first.

Ayurveda knows the tree as shigru. Its taste is sharp and peppery, a bit like watercress or radish greens. That pungency is the key. Moringa is light, drying and warming, so it is used to wake up a slow appetite and clear heavy, sticky kapha.

Fresh leaves are wonderful if you can find them at an Indian grocery. Otherwise, the dried leaf powder is easy to stir into food.

Ayurvedic Properties

RasaTastes
  • Pungent
  • Bitter
ViryaHeating or cooling
Heating
VipakaPost-digestive effect
Pungent
AgniEffect on digestion
Kindles agni

Pungent and warming, it supports a steady appetite.

GunaQualities
  • Light
  • Dry
  • Sharp
TridoshaEffect on Vata, Pitta and Kapha
  • Vata: decreases, in moderation
  • Pitta: increases in excess
  • Kapha: decreases
  • decreases (calms that dosha)
  • increases (can aggravate it)
  • neutral or balancing
  • not known
  • V Vata · P Pitta · K Kapha

Moringa is a kapha herb that also warms and settles vata in moderate amounts. Its heat and sharpness can add to pitta, and too much of its dryness can tip vata out of balance.

Traditional Uses

  • Traditionally used to support a healthy appetite and strong digestion.
  • Traditionally used to support a light, clear feeling when kapha is heavy.
  • Traditionally used to support everyday nourishment as a leafy green food.
  • Traditionally used to support comfortable joints in cold, damp weather.

How People Use It

  • FoodAdd fresh leaves to dal, soups, eggs or stir-fries in the last few minutes of cooking, as you would spinach.
  • PowderA pinch to 1/2 teaspoon of leaf powder stirred into soup, dal, hummus or a smoothie. Start small, since the taste is strong.
  • TeaAbout 1 teaspoon of dried leaf steeped in a cup of hot water for 5 minutes makes a green, grassy tea. A slice of ginger or lemon helps.
Try This

Moringa Dal

A simple, warming bowl that turns a pinch of green into dinner.

  • 1/2 cup split mung dal or red lentils, rinsed
  • 2 1/2 cups water
  • 1 teaspoon ghee
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon turmeric
  • 1 teaspoon grated fresh ginger
  • 1 handful fresh moringa leaves, or 1/2 teaspoon moringa powder
  • Salt and a squeeze of lime to taste
  1. Simmer the dal with the water and turmeric until soft, about 20 to 25 minutes.
  2. In a small pan, warm the ghee and add the cumin seeds. When they sizzle, add the ginger for a few seconds.
  3. Pour the spiced ghee into the dal, then stir in the moringa leaves or powder and cook for 2 more minutes.
  4. Season with salt and lime and serve warm with rice.

Pairs Well With

Cautions

  • Eating moringa leaves and seed pods as food is generally considered safe.
  • Pregnant and breastfeeding women should avoid moringa supplements. The root and bark in particular are traditionally avoided in pregnancy.
  • Moringa may lower blood sugar and may interact with some medications, including diabetes medicines and drugs processed by the liver. Talk with your doctor before taking concentrated moringa if you take any medication.
  • Rare allergic and skin reactions to moringa leaves have been reported. Stop and seek care if you notice rash, blisters, swelling or trouble breathing.
  • Please consult a qualified practitioner or your doctor before using moringa as a supplement rather than a food.

Sources and Further Reading

This page shares how herbs are traditionally used in Ayurveda and other herbal traditions. It is for general education only and is not medical advice. These statements have not been evaluated by the FDA, and herbs are not intended to diagnose, treat, cure or prevent any disease. Please talk with your doctor or a qualified practitioner before using herbs, especially if you are pregnant, nursing, taking medication or managing a health condition.