Not my favorite vegetable but I do grow and eat it.
However, I am learning respect for Filipino cuisine and along with choko, Filipinos celebrate Moringa. Indeed, if there is a moringa tree in your neighbourhood, chances are its grower has some Filipino background.
This article is a great summary of the plant itself, and then goes on to deliver a series of recipes that feature moringa leaves or other parts of the tree.
My major complaint against the leaves was that mine were fiddly small. But this time around they have become bigger and are much easier to strip from their stems.
Maybe a project for this weekend, thanks
We eat lots of pods, but only when smaller than pencil size, otherwise too fibrous. Fry them in green and taste like asparagus/green bean.
ok fab.. might have to get the ladder out lol
They'd be another good green in pesto as well. I happened to make a kangkong, sweet leaf and basil pesto this morning. Should have shoved some moringa in there. Darn it!