Note to all the Chefs out there:
I have noticed that the dry leaf goes well with just about any vegetable dish. I like a vegetable medley of Italian squash, mushrooms, bell pepper, onion, garlic and carrot. Adding a little moringa leaf boosts the nutrition and presentation in just about anything.
Whole leaf makes an elegant tea, just add a rounded tablespoon in a tea ball or just loose in the cup and steep for 4 minutes. Moringa goes well with lemon peel and of course honey.