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Choose young, fresh, dark green leaves for cooking. They taste better and are more nutritious than older, yellowing leaves.

Remove the stems from the leaves. Cook the leaves as you would any other green leafy vegetable, like spinach. If you boil the leaves, don't throw the water away after boiling, as it contains many nutrients. Use the water in your food if you can.

In India, people add Moringa leaves to curries and soups, or even pickle them. Try adding the leaves to traditional foods in your area. This seems to be more acceptable than "new" types of food.

You can also use Moringa leaf powder in cooking.

Related links:

Moringa leaf recipes from India

Article about using Moringa leaves in Indian cooking -- for maximum nutrition and best taste

 Moringa Flowers:- A lot of moringa flowers fall down.These are considered to be more nutritious than other parts of the plant.For a cupful of flowers add 2 table spoons of Basan ,green chillies if prefered.Crush the flower with hand along with basan and salt,if dry,add very little water ,warm the tawa,apply little oil and press a dosa by patting on the warm tawa with a small flame at the bottom.Once cooked on one side turn it over and cook again on the other side.Same way you can cook tender Moringa leaves.This helps to preserve all the nutritional value of the flowers as well as the leaves and easy to make.

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