Moringa tree is the sole genus in the flowering plant family Moringaceae. This genus comprises 13 species, all of which are trees that grow in tropical and sub-tropical climates. Moringa tree grows quickly in many types of environments, and much of the plant is edible, including by livestock. Moringa tree produces cream coloured flowers when it is 8 months old and the flowering season begins in January and continues through to March. The fruit ripens from April to June and the pods are triangular in cross section, 30 to 50cm long and contain oily, black, winged seeds. The indigenous knowledge and use of Moringa Oleifera is referenced in more than 80 countries and known in over 200 local languages. Moringa has been used by various societies (Roman, Greek, Egyptian, and Indian to mention a few) for thousands of years with writings dating as far back as 150 AD.

We can eat the leaves, especially young shoots, young pods, flowers, roots, and in some species even the bark. It is considered one of the world’s most useful trees, as almost every part of the Moringa tree can be used for food or has some other beneficial property. The leaves contain all essential amino acids and are rich in protein, Vitamin A, Vitamin B, Vitamin C, and minerals.  Moringa trees grow easily from seeds or cuttings. In the tropics, it is used as forage for livestock, and in many countries, Moringa is used as a micronutrient powder to treat diseases. In the Philippines, the plant is propagated by planting limb cuttings 1–2 m long, from June to August, preferably. The plant starts bearing pods 6–8 months after planting, but regular bearing commences after the second year. The Moringa tree bears for several years. It does not tolerate freeze or frost. It can also be propagated by seed. As with all plants, optimum cultivation depends on producing the right environment for the plant to thrive. Moringa is a sun- and heat-loving plant. Seeds are planted an inch below the surface and can be germinated year-round in well-draining soil.