But how does it taste? We tried the small, dark green leaves raw and they were lemony and peppery. Apparently it can be cooked like spinach or dried and used as an herb or tea. Nutritionally, it is high in calcium, potassium, iron, and Vitamins A and C. Various other parts of the Moringa plant are also edible; Kathryn encountered the seed pods, or Drumstick Malunggay, at a farmers' market last year.
We found some interesting recipes for Moringa leaves and would love more advice from anyone familiar with this green!
• Corn with Malunggay Leaves, from Earth News
• Munaga Aaku Charu (Drumstick Leaves Soup), from Sailu's Food-Indian Food
• Ginataang Malunggay, from Filipino Vegetarian Recipe
• Moringa Leaf Sauce and Fresh Moringa Leaf, Beans and Meat, from Moringa Farms
• Spiced Drumstick Leaves, from Asia Society
(Image: Emily Ho)