Many parts of the moringa are edible. Regional uses of the moringa as food vary widely, and include:
- The immature seed pods, called “drumsticks”, are popular in Asia and Africa.
- Leaves are eaten, particularly in Cambodia, the Philippines, India, Sri Lanka, and Africa.
- Mature seeds
- Oil pressed from the mature seeds
In some regions, the young seed pods are most commonly eaten, while in others, the leaves are the most commonly used part of the plant. The flowers are edible when cooked and are said to taste like mushrooms.