Moringa in the morning—or whenever

Illustration by HOLLY GERHARD

Is moringa going to be the next kale, quinoa or acai? The next superfood that yogis toting burlap bags dump into green smoothies? Time will tell. But for now, the South Asian plant, also known as the drumstick tree, is known for being extremely nutrient-dense and growing prodigiously in poor, drought-afflicted soil. All parts of the plant can be eaten; especially pleasant are the leaves as a caffeine-free tisane. It’s a chocolatey, smoky and toasted-grain flavor. Moringa is high in protein, calcium, iron, vitamin C and is an antioxidant and anti-inflammatory source used “as medicine … to prevent or treat over 300 diseases,” according to the National Institutes of Health. Kuli Kuli, Organic India and Miracle Tree have moringa in powder form (for those smoothies, namaste) and tisanes (Kuli Kuli makes energy bars and energy shots, too). Pregnant women, however, take note: It “appears to have the potential to induce abortions,” according to