The quick-growing drought-resistant Moringa plant (Moringa oleifera) is native to northern India, where it’s been used since at least 150 AD as a food and for its medicinal properties.   In classical times, the Romans and Egyptians made perfumes and lotions from the oil of Moringa seeds; the use of Moringa oil in this fashion continued well into the 1800s. 

Although Moringa seeds, bark, root, fruit, and flowers are all edible. Its nutrient-packed leaves are the primary source of Moringa health benefits and the part most commonly used.  Moringa leaves are eaten fresh, cooked like a vegetable, or dried and powdered and sprinkled on food and in soups or sauces in many parts of the world.

Blue Lily Organics Moringa oleifera Powder uses the young leaves of Moringa trees. They are carefully harvested and cleaned, then dried at very low temperatures to preserve their valuable nutrients.  The dried leaves then ground into a fluffy, fine powder.  Moringa tree is so fast-growing (second only to bamboo), so it considers as a renewable resource. 

In fact, the process of harvesting the leaves actually encourages the tree’s foliage to grow back even thicker and healthier than before.  With a rich, deep green color and slightly nutty flavor, Blue Lily Organics Best Moringa Powder is nutrient-dense and easy for your body to assimilate.

Moringa is “the most nutrient-rich plant ever studied,” and here’s why: just one gram of Moringa leaf powder contains seven times more vitamin C than oranges, four times more calcium, and twice as much protein as milk, three times the iron in spinach, four times more vitamin A than carrots, and three times the potassium in bananas.  Moringa leaf powder is also a significant source of beta-carotene and iron. 

The nutrients in Blue Lily Organics Best Moringa Powder are present in a whole, food-based form, making them easier to absorb than the isolated vitamins and minerals found in over-the-counter vitamin formulas. Because of Moringa’s unique “superfood” status, both the World Health Organization and the European Union have worked to support its cultivation in regions that suffer from malnutrition.