Harvest fresh young leaves from your moringa tree. Pick leaves that are vibrant green without wilting or spots. Smaller, new growth leaves tend to be more tender with better flavor.

If buying fresh leaves, look for bright green, unwilted leaves at the market. Choose leaves with smaller stems which tend to be more tender.

Wash fresh moringa leaves by gently agitating them in a bowl of cool water. Make sure no debris remains on leaves.

After washing, use a salad spinner or pat leaves dry with paper towels to remove excess moisture. Removing moisture is vital to the drying process later on.

Optional blanching: Some people recommend blanching moringa leaves to retain color and potentially nutrients. To blanch, submerge leaves in boiling water for 2 minutes then promptly shock in ice bath.

Pluck moringa leaves from the central stems and discard thick stems and ribs.

Look over leaves and remove any unwanted bits of debris, dead leaves or dirt specs that remain. This ensures purity and quality of finished powder.

Proper drying is the most vital step for long-term storability of moringa powder. Remove ALL moisture from leaves before grinding into powder.

Once fully dried, leaves will be brittle and crackly. Grind them into a fine powder in batches using a:

Use short pulses and shake jar often while grinding. Be careful not to burn out electric grinders. For larger batches, grind leaves in small batches and combine all powder in the end.

For ultra-fine moringa powder, sift the ground leaves through a fine mesh sieve or small colander. This removes remaining fibrous pieces and leads to a more refined texture.

For storage, transfer ground moringa powder to a sealed glass jar or container. Store in a cool, dry place away from light and heat to retain nutrients.

Over time, powder may darken slightly but still remains nutritious if original leaves were properly dried. Discard if any moisture, clumping or foul odor develops.