Moringa flower

Moringa oleifera

flower

Clusters of small fragrant flowers, yellowish-white and finely veined, of the moringa; stir-fried or as fritters.

Origin

India (foothills of the Himalayas)

Season (United States)

all year round

Preparation

The flowers are rinsed and cooked: stir-fried for two to three minutes, in fritters or in soup; they are not eaten raw.

Did you know?

Almost all of the moringa is eaten — leaves, pods, seeds, flowers — and the tree is a honey plant: its flowers feed bees.