The #1 thing a prepper should grow – and you’ve probably never heard of it

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Less than a year ago I was watching a YouTube video on gardening and agriculture and I came across the plant known as the Moringa Tree. Found primarily in the foothills of the Himalayas, this plant is a true “Super-food” and is slowly becoming described by some medical professionals as “the Miracle Tree.” This tree has been used in Indian and Malaysian medicine for years and it’s nutritional qualities are almost unbelievable!

 

One serving of Moringa leaves contains:

–       125% daily value of Calcium

–       61% daily value of Magnesium

–       41% daily value of Potassium

–       71% daily value of Iron

–       272% daily value of Vitamin A

–       22% daily value of Vitamin C

–       2 times more protein than a serving of milk

 

In total, there are over 92 different vitamins, minerals or other nutrients inside the Moringa plant, 46 antioxidants and 36 anti-inflamitories. No other food on the planet boasts this many positive nutrients. And on top of that, there are no side-effects to eating Moringa.

 

Many experts in alternative medicine have also seen Moringa benefits like:

–       Lower Blood Pressure

–       Improved Mood

–       Improved Digestion

–       Improved Immune System

–       Protected Stomach lining

–       Soothing Ulcers

–       Boosting energy levels

 

I could go on, and on about this incredible plant, but instead I want to end by talking just a little bit about growing it.

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The Moringa is incredibly easy to grow, which is a plus for busy preppers like you and me. All that is required is some good dirt mixed with compost and sand, water and light. Moringa love loose sandy dirt so keep that in mind when planting. I highly suggest you grow this indoors (unless you’re in a warm or tropical climate) seeing that Moringa is drought resistant but NOT tolerant to cold. One bad frost and your plant is done. So look into some indoor grow lights for a garage or basement project.

 

Also I got my seeds from Amazon – you can find them here.

 

I’d love to hear what you have to say about Moringa or survival gardening in general. So join the conversation and leave your comment below. Happy Prepping!     – Skip Tanner.

 

 

Before you go – I recently created the most important presentation of my career. Please, do yourself and your family a favor and WATCH IT NOW!!!

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Expert Prepper
Skip Tanner is more than a writer, avid outdoorsman, hiker and international survival expert. He is also the creator of ExpertPrepper.com. Skip's been studying, sharpening, and expanding his skills every day since he was 15 years old. At expertprepper.com, he brings you the news you need to know as well as breakthrough information from some of the best authors and experts in their field. Together, they share their deepest secrets of survival with you.

10 Comments

  1. Ricken

    July 19, 2013 at 11:49 am

    How do you go about eating it. Do you have to dry it and make it into a tea or do you eat it fresh?
    What is the size of the actual portion to get the above mentioned benefits?

    • Expert Prepper

      Expert Prepper

      July 19, 2013 at 10:03 pm

      The fastest, easiest way to eat moringa leaves, is raw, right from your own tree. To cook moringa, strip the leaves off some of the branches, and just add a little water to the pan, and a little butter, olive oil or coconut oil, and garlic, and sauté them until the leaves wilt and change color. The taste is far superior, in my opinion, to spinach, collard greens, kale, or any other greens. Part of the pleasure of eating Moringa, is that you know you are eating extreme nutrition.

      As for a serving size – the study I read from for those figures named 100 grams (About 4 oz) of uncooked Moringa as the serving size.
      Thanks for the question!

  2. Mike

    July 19, 2013 at 12:37 pm

    Introducing yet another exotic species into the environment is a bad idea, regardless of possible benefits. Too often they become invasive, crowding out native vegetation and are almost impossible to control once they really spread. Do some research and find some native alternatives with similar qualities.

    • Expert Prepper

      Expert Prepper

      July 19, 2013 at 10:08 pm

      You raise a good point, however many of the climates that can sustain this plant in the wild with no human influence already have it growing locally. My suggestion is a controlled grow, indoors or well contained outdoor set-ups in warmer climates.

  3. Lucas Doolin

    July 20, 2013 at 11:26 am

    This is called mulangay in the Philippines. Some Filipino bakeries add it to bread dough making their pan de sal a little green. You can also buy it in supplement form. I started taking capsules of it this year. It is very inexpensive.

  4. Robfam

    July 27, 2013 at 2:57 pm

    The moringa will also grow in the subtropics. We have grown it in NE Fl for years. It is deciduous so it will drop leaves and they will return in the springs. It has sustained temps around 20 degrees F. It does has a great flavor and is not invasive in our area. I have pruned ours back to about 4-5′ each year to keep leaves within reach. It grows very quickly. At the ECHO Nursery in Ft. Myers they are also grown as shrubs. Here’s some links to info about the moringa:
    http://www.echonet.org/content/fruitInformation/885
    http://edibleplantproject.org/moringa/

  5. StoneMaven

    August 11, 2013 at 4:39 pm

    But HOW does it taste? There are many things that are good for me that taste like crap. Salty? Sweet? Bitter? Spinach-like? Lettuce like? Peppery like turnip greens? Arugula-ish? Inquiring minds want to know!

    • Expert Prepper

      Expert Prepper

      August 11, 2013 at 4:50 pm

      Raw Moringa leaves, have a slight “bite”, reminiscent of watercress or radish. Both the Moringa Oleifera and the Moringa Stenopetala that we grow, have that “bite”, but it is more pronounced in the Moringa Oleifera. When cooked, the “bite” goes away, and Moringa tastes like “pecany” spinach, at least to us! It only takes a few minutes to wilt and turn an intense green. Served up with a touch of butter, garlic, and salt, and it’s a real treat :)

  6. Elise

    September 21, 2013 at 5:16 pm

    I really haven’t ever heard of this plant. Wonder what it tastes like.

  7. PJ

    October 14, 2013 at 3:51 am

    We have two young 4′ trees I planted next to the house (SW FL) to get started.
    Should I move them away from the house, or can I keep them bush size?
    We’re away in the summer, would that be a problem if they grow fast? Thanks!

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