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Drumstick Leaves

Drumstick Leaves
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Drumstick Leaves

Moringa oleifera or Drumstick Leaves is a fast growing, evergreen, deciduous tree. It can reach a height of 10–12 m and the trunk can reach a diameter of 45 cm. The bark has a whitish-grey colour and is surrounded by thick cork. 

Culinary Uses

1. Drumstick leaves are used in dals, kormas and sambhars (also see ) , poricha kuzhambu.

2. They are often fried with eggs.

3. They are added to variety of curry dishes by mixing with coconut, poppy seeds, and mustard.

4. Tender drumstick leaves, finely chopped, make an excellent garnish for any vegetable dishes, stir fry, salads.

5. They are also added to chicken dishes.


The leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, provitamin A as beta-carotene, vitamin K, manganese and protein, among other essential nutrients. When compared with common foods particularly high in certain nutrients per 100 g fresh weight, cooked moringa leaves are considerable sources of these same nutrients. Some of the calcium in moringa leaves is bound as crystals of calcium oxalate though at levels 25-45 times less than that found in spinach, which is a negligible amount.

Health Benefits Drumstick Leaves

1. Drumstick leaves cure mouth ulcers.
2. It can also cure breathing disorders and hiccoughs.
3. Drumstick leaf water can be used to clean wounds as it has anti-bacterial and anti-septic properties.
4. Drumstick leaves are used to cure infections of throat and stomachs.

Recipes for Drumstick Leaves.
Read More at Wikipedia.

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