We call it kalamungay or marunggay here, essential to Filipino cooking.
The Basics
Moringa, Moringa oleifera, is a fast-growing tree in the family Moringaceae.
Origin and Habitat
Native to the sub-Himalayan regions of India, now grown throughout the tropics for how useful and drought-tolerant it is.
What It Looks Like
A slender, fast-growing tree with delicate, feathery leaves and long, narrow seed pods.
Uses and Flavor
The whole tree is edible: young pods and seeds cooked like vegetables, roots that taste like horseradish, and leaves eaten raw or cooked. It’s a cornerstone ingredient in Filipino cooking, where it’s called malunggay.
Growing It Here
One of ours we adopted from friends Krystal and Barret, planted out front in a windy, dry spot since moringa handles drought better than almost anything else we grow.
Pests and Diseases to Watch For
Nothing to report so far — it’s proven to be one of the toughest, lowest-maintenance trees here.
Kenta’s Take
A genuinely useful, nearly indestructible tree that earns its keep in the kitchen constantly, drought or not.