a year, so two harvests occur, in July to September and March to April. Leaves Average yields of 6 tons/ha/year in fresh matter can be achieved. The harvest differs strongly between the rainy and dry seasons, with 1120 kilogram/ha per harvest and 690 kg/ha per harvest, respectively. The leaves and stems can be harvested from the young plants 60 days after seeding and then another seven times in the year. At every harvest, the plants are cut back to within 60 cm of the ground. In some production systems, the leaves are harvested every 2 weeks. The cultivation of M. oleifera can also be done intensively with irrigation and fertilization with suitable varieties. Trials in Nicaragua with 1 million plants per hectare and 9 cuttings/year over 4 years gave an average fresh matter production of 580 metric tons/ha/year, equivalent to about 174 metric tons of fresh leaves. Oil One estimate for yield of oil from kernels is 250 L/ha. The oil can be used as a food supplement, as a base for cosmetics, and for hair and the skin. Seeds of Moringa can also be used in production of biofuel. Toxicity Toxicity data in humans is limited, although lab studies indicate that certain compounds in the bark and roots or their extracts may cause adverse effects when consumed in excess. Supplementation with M. oleifera leaf extract is potentially toxic at levels exceeding 3,000 milligram/kg of body weight but safe at levels below 1,000 mg/kg. M. oleifera may interfere with prescription drugs affecting cytochrome P450 (including CYP3A4) and may inhibit the anti-hyperglycemic effect of sitagliptin. Uses M. oleifera has numerous applications in cooking throughout its regional distribution. Edible parts of the plant include the whole leaves (leaflets, stalks and stems); the immature, green fruits or seed pods; the fragrant flowers; and the young seeds and roots. Nutrition Various parts of moringa are edible: Immature seed pods, called "drumsticks" Leaves Mature seeds Oil pressed from seeds Flowers Roots Nutritional content of 100 g of fresh M. oleifera leaves (about 5 cups) is shown in the table (USDA data). The leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, provitamin A as beta-carotene, vitamin K, manganese, and protein. When compared with common foods particularly high in certain nutrients per 100 g fresh weight, cooked moringa leaves are considerable sources of these same nutrients. Some