Moringa oleifera, one of the multipurpose utility trees, is widely cultivated in different regions of India and throughout the World. M.o.l. belongs to M.o.l family and known with the various names according to their origin and local dialect. Different parts of M.o.l.tree are widely used as source of as multi-nutrition, multi-vitamins and medicinal compounds. M.o.l. are one of the edible parts of the tree carrying a bundle of nutrients and multi-vitamins. The present investigation focused on evaluating the physic-chemical properties of M.o.l. leaves, study of drying behaviour of M.o.l. using different drying methods namely shade drying, hot air oven drying (40, 50, 60 & 70˚C) and microwave drying (300, 450 & 600 W). Also, analysis of the nutritional and proximate composition such as fat, protein, ash, fiber, carbohydrate and energy value, mineral fractions viz. calcium, magnesium, iron and zinc and vitamins of dried M.o.l. were carried out. The weighted M.o.l. were taken and dried in different drying methods and conditions. The weight reduction of the samples was measured periodically until the constant weights were observed.