Moringa oliefera is also called the "horseradish tree" because of the flavor of its roots. It's also nicknamed the "drumstick tree" for the appearance of its long seed pods. It's grown in subtropical or tropical areas all over the world, but it has only recently been seen as a fresh option at the occasional American farmer's market. Native to South Asia, it's a familiar dietary staple for both people and livestock in Africa, Asia, and the Philippines.
The tree grows quickly, forming branches with small, tender leaves and green, slim pods filled with seeds. While it thrives in the sun and heat, moringa is only sporadically produced in the United States, mostly at the tip of Florida and the southern part of California.
Robin Foroutan, MS, RDN, HHC, a spokesperson for the Academy of Nutrition and Dietetics, believes in the antioxidant properties of moringa. "Moringa is great. It's one of the edible botanical plants that are very high in antioxidants. It's the antioxidant activity that gives it such a broad range of potential health benefits," she says. "The pods are high in vitamin C. It's a good source of vitamin A. There's betacarotene and potassium, but the antioxidants are one of the most important components of botanical herbs."
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