HOW TO PROCESS MORINGA ROOT (Tuber)
(Folk collection, the material is for reference only)
1. Moringa tree
If grown from seeds less than six months already have tubers. The tubers look like sugar beets. But under 6 months, the roots have not been fibrous. However, plants grown on sandy soil in a ratio of 3:7 will look fatter and more beautiful. If the soil is hard, the tubers will be bad and stunted. The plant likes moisture, but is afraid of waterlogging, not afraid of the sun. There are trees that are less than 6 months old, but they are fibrous due to hard soil, so they are stunted.
2. Preliminary processing of moringa roots
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Because of the chemical reaction, do not use iron knives to trim, chop or peel moringa. Stainless steel knives can be used, but preferably porcelain coated.
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Scrape and peel off the paper (thin, sticky outer shell), can use a rough cloth to scrub hard to peel this paper.
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Slice about 1.5-2mm thick, then boil in water for 3-5 minutes, hot water at 95-97 degrees C to remove toxins. Then repeat through ice water next to the tubers so that they don't get damaged or broken.
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Then put the tubers to dry in the sun, or dry quickly to reduce the water. The surface will astring (dry the surface), avoid too dry or too fresh.
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The drying is to minimize the amount of groundwater inside, which causing rot.
NOTE:
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The toxin contained in moringa root is Spirochi, which causes nervous breakdown. This toxic substance can be fatal when eaten raw in large quantities.
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DO NOT use moringa tubers or roots for pregnant and lactating women. Chemicals present in the roots, bark and flowers of moringa cause the uterus to contract. In Traditional Medicine, the roots and bark are also used as an abortifacient/stimulant.
3. Sweet with feeld honey
300 grams fresh (=100 grams, slightly dry) soaked with 1 liter of fermented honey, drink after 5 days of fermentation. Pickled residue can be eaten as jam.
4. Storage
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Method 1: dry at a temperature < 60 degrees Celsius, light sunshine, dry completely to avoid moldy. Put in a plastic jar with a tight-fitting lid, add a moisture-proof package. Can be crushed or left whole.
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Method 2: Put in the freezer (not the cooler) to preserve
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Method 3: sliced, pasteurized in boiling water of 97 degrees for 3-5 minutes, sterilized in cold water, dried again and then submerged under pure honey - To use as honey to ferment gradually. Note: make sure the moringa tubers are submerged under the honey, otherwise moldy.
