Source: The Hindu, February 1, 2018
Moringa is a miracle tree. Each part — leaves, fruit, flowers and roots — is edible and has been used for generations. It is deemed as a superfood.
The flowers have such a delicate and soft texture, but once cooked, it takes a deeper robust flavour, similar to the taste of mushrooms. As with any edible flowers, remove the stamen and the pistil before cooking. You must soak them in a bowl of water to remove any insects (since it is a major source of nectar) and dirt from the flower.
Most people have a moringa tree in their backyard, from where you can get the flowers. Or simply ask the vegetable vendor that sells the leaves to procure some flowers. Look for younger, tender flowers, and as always, make sure they haven’t been sprayed with chemical fertilizers and pesticides. The flowers should smell fresh.