Noni Leaves
Estimated Inventory, lb : 0
Description/Taste
Noni leaves vary in size and shape, depending on the specific species and maturity at harvest. They range from 20 to 45 centimeters in length and 7 to 25 centimeters in diameter and have an elliptical, oval, or elongated shape tapering to a distinct point on the non-stem end. The leaves bear short stems and feature prominent veining across the broad and flat surface. The leaves also appear in shades of dark green, with some species showcasing variegated white and green leaves. Noni leaves are glossy, pliable, and can be soft or firm, varying with the species. They also have smooth or wavy edges. When the leaves are torn or cut, they sometimes emit an ammonia-like scent. Young Noni leaves are edible raw in small amounts and have a subtly chewy and crisp consistency. Mature leaves are typically cooked to mellow their flavor. Noni leaves are known for having a sharp, bitter, and earthy taste.
Seasons/Availability
Noni leaves are available year-round.
Current Facts
Noni leaves, botanically classified as Morinda citrifolia, are the foliage of a tropical evergreen tree belonging to the Rubiaceae family. The leaves grow in alternate formation along the branches of a tree reaching 3 to 10 meters in height and are renowned worldwide for their medicinal properties. It is important to note that Morinda citrifolia is the most common species of Noni, but there are several other Morinda species that are also generally categorized under the Noni name with slightly different appearances. Noni trees are known by regional monikers worldwide, including Indian Mulberry in English, Nonu in Samoa and Tonga, Nono and Raratonga in Tahiti, Kura in Fiji, Lada in Guam, and Mengkudu in Malaysia. The trees are revered as a medicinal plant, and multiple portions of the tree are sourced as internal and external healing elements. Noni leaves are not commercially produced and are gathered from wild and home garden trees. The leaves are a specialty crop found through local markets and are utilized as a culinary and medicinal ingredient.
Nutritional Value
Noni leaves are a source of vitamins A, C, and E to maintain healthy organs, strengthen the immune system, and guard the cells against the damage caused by free radicals. The leaves are consumed to aid digestion and are known for their anti-inflammatory, anti-bacterial, antifungal, and antioxidant properties. Noni leaves are traditionally steeped into tea or made into tinctures and tonics for internal healing. The leaves are used in natural medicines to help with stomach ulcers, aches, and detoxing the digestive tract. They are also dried and ground into powders as a powder and capsule form health supplement. External uses include heating the leaves and topically applying them to the skin to soothe irritations, cuts, splinters, wounds, and boils. Noni leaves are thought to have properties to kill harmful bacteria, and poultices are made to alleviate muscle pain and swelling. While less common, juice extracted from crushed leaves is dripped into the nose, mouth, and eyes as a part of spiritual rituals to protect against evil spirits.
Applications
Noni leaves have a sharp, bitter, and earthy taste suited for cooked preparations. Young and tender leaves can be added sparingly to salads, but their strong taste can often be overpowering. Noni leaves are typically cooked to reduce their bitter flavor, and the greens are commonly sliced into strips, removing the central fibrous stem. Cut Noni leaves are added to curries and soups and can be combined with strong-flavored ingredients like garlic and ginger. In Thailand, Noni leaves are incorporated into coconut, catfish, and banana blossom curries. The greens are also blanched, stir-fried, sautéed, and steamed throughout Asia. Try using Noni leaves as a steamed wrap for minced meat and vegetables. In Burmese cuisine, the leaves are wrapped around minced prawn and pork and a mixture of spring onions, tomatoes, and spices. Steamed Noni leaves are also cooked in coconut milk for a richer taste, or the greens are mixed with fish paste as a simple dish. In Tahiti, fish is wrapped in Noni leaves before cooking to impart a subtle flavoring. Noni leaves can be sliced and fried into fritters, tossed into noodle dishes, or blended into various juices and beverages. Noni leaves pair well with lemongrass, lime leaves, galanga root, chile peppers, meats like poultry and pork, and seafood, including white fish and shrimp. Whole, fresh Noni leaves will keep for a few days to a week when stored in the refrigerator. The leaves can also be dried for extended use and will keep for around six months.
Ethnic/Cultural Info
Noni leaves are highlighted for their medicinal, healing properties in a local legend from Tonga. The tale is centered around Maui, a shapeshifting demigod often portrayed as a trickster and beloved hero. Legend has it that Maui was killed by Hine-nui-te-pō, the goddess of death. There are many variations of this story, but the most prominent version mentions that the demigod was trying to cut out the goddess’s heart to bring immortality to humanity. Maui was killed in the process, but some versions of the story claim he was brought back to life through Noni leaves being applied to his body during a sacred ceremony. This tale embodies the common view of Noni as a life-giving plant and its role as an essential medicinal aid to communities throughout the Pacific islands.
Geography/History
Noni trees are believed to be native to tropical islands in the New Guinea area and have been growing wild since ancient times. The species is one of the few plants that can grow from new lava flows and thrives on the tropical, volcanic islands. This allowed Noni trees to naturally colonize regions of the Pacific, and the plant’s seeds floated across ocean currents, expanding its natural range. Over time, indigenous populations around New Guinea began to migrate to other islands such as Tonga, Fiji, and Samoa, bringing Noni seeds to plant as medicinal trees. The Polynesians also carried noni trees as one of the essential canoe plants on their voyages beginning around 400 CE. The species was a medicinal plant for the Polynesians, and this expansion led the trees to rapidly increase in presence worldwide. Noni eventually naturalized in parts of Asia, Central and South America, Africa, and the Caribbean, and was labeled as a species by Carl Linnaeus and his team of researchers in Europe in the late 18th century. Noni fruits and leaves remained relatively unknown worldwide until the late 20th century. Scientists began researching the tree’s medicinal properties, and in 2005, the species became advertised and promoted for its health benefits. Today, Noni trees thrive in tropical regions worldwide and are found in forests, along coastlines, in fields, grasslands, and pastures. The leaves are collected from wild and home garden trees and are sold through local markets and health stores as a culinary and medicinal ingredient.
Recipe Ideas
Recipes that include Noni Leaves. One
is easiest, three is harder.| Find Recipes |
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Noni Leaf Fried Rice |
