When I was growing up, my mother would regularly come home from the Asian market with bundles of moringa leaves. My family called it "kamunggay." It was a mild-tasting green leaf that we would add to dishes, especially soups. I was always told that it was a nutritient powerhouse. As an adult now practicing the ancient healing system of Ayurveda, I studied the health benefits of the "miracle tree" moringa, unaware that this what I ate as a child. Just these last two weeks