Moringa
The drumstick tree of every Odia kitchen — sajana leaves and pods are both food and medicine: rich in iron, calcium and vitamins, warming, and used for the joints, the blood and swelling.
Book AppointmentAbout the herb
- ସଜନା (Sajana) · Shigru
- Botanical name: Moringa oleifera
- Family: Moringaceae
Key benefits
- Very rich in iron, calcium and vitamins A and C
- Traditionally used for anaemia and weakness
- Anti-inflammatory; used for joint pain and swelling
- Supports immunity and energy
- Used in Ayurveda alongside care for blood sugar
Commonly used for
- Weakness and poor nutrition
- Anaemia
- Joint pain and swelling
- Worms and infections, traditionally
- Oedema (swelling)
- Low immunity
How it is used
- Leaves and pods cooked as a vegetable
- Leaf powder in food or with warm water
- A decoction of the bark, as advised
- Seed oil for the skin and joints
- In moderation; in pregnancy only as the doctor advises
Related care at the clinic
- Chronic and old diseases
A word before you take any herb
This page describes traditional uses in general terms. It is not a prescription: the right herb, its dose and its form depend on the person, and some herbs should be avoided in pregnancy, in children or alongside other medicines. Please consult the doctor before taking any herb.
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