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H2O

Hale 

                                                                      Bee HIVE

                                                          HORSERADISH TREE (Moringa Oleifera)
If you are a Filipino or from any Asian country you know this plant. This is very healthful and we eat this almost everyday. We mix this to any seafood soup, or any kind of dish.

 General Nutrition

The immature green pods called “drumsticks” are probably the most valued and widely used part of the tree. They are commonly consumed in India and are generally prepared in a similar fashion togreen beans and have a slight asparagus taste. The seeds are sometimes removed from more mature pods and eaten like peas or roasted like nuts. The flowers are edible when cooked, and are said to taste like mushrooms. The roots are shredded and used as a condiment in the same way as horseradish; however, it contains the alkaloid spirochin,^[3] a potentially fatal nerve-paralyzing agent, so such practices should be strongly discouraged.

The leaves are highly nutritious, being a significant source of beta-carotene, Vitamin C, protein, iron, and potassium.^[4] The leaves are cooked and used likespinach. In addition to being used fresh as a substitute for spinach, its leaves are commonly dried and crushed into a powder, and used in soups andsauces. Murungakai, as it is locally known in Tamil Nadu and Kerala, is used in Siddha medicine. The tree is a good source for calcium and phosphorus. In Siddha medicines, these drumstick seeds are used as a sexual virility drug for treating erectile dysfunction in men and also in women for prolonging sexual activity.

The Moringa seeds yield 38–40% edible oil (called ben oil from the high concentration of behenic acid contained in the oil). The refined oil is clear, odorless, and resists rancidity at least as well as any other botanical oil. The seed cake remaining after oil extraction may be used as a fertilizer or as a flocculent topurify water.^[5]

The bark, sap, roots, leaves, seeds, oil, and flowers are used in traditional medicine in several countries. InJamaica, the sap is used for a blue dye.

The flowers are also cooked and relished as a delicacy in West Bengal and Bangladesh, especially during early spring. There it is called shojne ful and is usually cooked with green peas and potato.  Source:Wikipedia

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