Moringa oleifera is a fast-growing, drought-resistant tree of the family Moringaceae, native to Northern India and used extensively in South and Southeast Asia.

[8] In cultivation, it is often cut back annually to 1–2 m (3–6 ft) and allowed to regrow so the pods and leaves remain within arm's reach.

[10] A combined analysis of morphology and DNA shows that M. oleifera is most closely related to M. concanensis, and the common ancestor of these two diverged from the lineage of M. peregrina.

[11] The genus name Moringa derives from the Tamil word, murungai, meaning "twisted pod", alluding to the young fruit.

[8] The moringa tree is a host to Leveillula taurica, a powdery mildew, which causes damage in papaya crops in south India.

Furthermore, the caterpillars of the snout moth Noorda blitealis feed primarily on the leaves and can cause complete leaf loss.

"[2][better source needed] The moringa tree is grown mainly in semiarid, tropical, and subtropical areas, corresponding in the United States to USDA hardiness zones 9 and 10.

[13] Moringa is grown in home gardens and as living fences in South and Southeast Asia, where it is commonly sold in local markets.

In low planting densities, digging pits and refilling them with soil is preferable to ensure good root system penetration without causing too much land erosion.

In India, from where moringa most likely originated,[2] the diversity of wild types gives a good basis for breeding programs.

Sometimes, particularly in South India, flowers and fruit appear twice a year, so two harvests occur, in July to September and March to April.

Toxicity data in humans are limited, although laboratory studies indicate that certain compounds in the bark and roots or their extracts may cause adverse effects when consumed in excess.

[21] M. oleifera may interfere with prescription drugs affecting cytochrome P450 (including CYP3A4) and may inhibit the antihyperglycemic effect of sitagliptin.

[22]Various parts of moringa are edible:[2] Nutritional content of 100 g of fresh M. oleifera leaves (about 5 cups) is shown in the table (USDA data).

[30] In Nigeria, the seeds are prized for their bitter flavor; they are commonly added to sauces or eaten as a fried snack.

[22] Ground, debittered moringa seed is suitable as a fortification ingredient to increase the protein, iron and calcium content of wheat flours.

[33] Their taste is described as reminiscent of asparagus,[34] with a hint of green beans, though sweeter due to the immature seeds contained inside.

[36] In India, Nepal, Sri Lanka and Bangladesh, drumstick curries are commonly prepared by boiling immature pods to the desired level of tenderness in a mixture of coconut milk and spices (such as poppy or mustard seeds).

Sun, shade, freeze and oven drying at 50–60 °C are all acceptable methods, albeit variable in their retention efficacy of specific micro- and macronutrients.

[22] Owing to its high nutritional density, moringa leaf powder is valued as a dietary supplement and may be used to enrich food products ranging from dairy, such as yogurt and cheese,[31] to baked goods, such as bread and pastries,[22][31] with acceptable palatability.

[43] Despite considerable preliminary research to determine if moringa components have bioactive properties, no high-quality evidence has been found to indicate that it has any effect on health or diseases.

[20] According to the Department of Agriculture and Fisheries (Queensland), the moringa tree is useful for honey production because it blooms for a long period of the year.

[2] Since moringa thrives in arid and semiarid environments, it may provide a versatile, nutritious food source throughout the year in various geographic regions.

[48] Some 140 organizations worldwide have initiated moringa cultivation programs to lessen malnutrition, purify water, and produce oils for cooking.

[2] Moringa oleifera leaf powder was as effective as soap for hand washing when wetted in advance to enable antiseptic and detergent properties from phytochemicals in the leaves.

[49] Moringa oleifera seeds and press cake have been implemented as wastewater conditioners for dewatering and drying fecal sludge.

This use is of particular interest for being nontoxic and sustainable compared to other materials in moringa-growing regions where drinking water is affected by pollutants.