How to Cook and Eat Moringa Drumsticks

Most people who grow moringa only harvest the leaves. Then one day long green pods start hanging from every branch and they have no idea what to do with them. Those are moringa drumsticks, and they are one of the best things this tree produces.

This guide covers what moringa pods are, how to pick them at the right time, and three simple ways to cook moringa drumsticks so nothing from your tree goes to waste.

What Are Moringa Drumsticks?

Moringa drumstick is the common name for the long, ridged seed pods the tree makes after it flowers. They are called drumsticks because of the shape. Moringa pods are edible and are a staple food in South Asian and Caribbean cooking. They taste mild and slightly earthy, somewhere between green bean and asparagus when cooked right.

Inside the pod are the moringa seeds, which are also edible once cooked. Fully mature pods go woody and are only good for seeds at that point.

When to Harvest Moringa Pods

Pick moringa seed pods while they are still young, when they snap cleanly and bend without cracking. A pod you can snap like a green bean is the right age. If you have to work to bend it and it cracks instead of snaps, it has gone woody and the texture will suffer.

Young pods in Florida are typically 12 to 18 inches long. Check your tree regularly once you see flowers. In the warm months, pods can go from flower to harvest-ready in three to four weeks. Do not wait on them.

How to Prepare Moringa Pods for Cooking

Rinse the pods and cut off both ends. Score the outside lightly with a knife or just cut them into 3 to 4 inch sections. You do not peel moringa drumsticks. The outer skin of young pods is thin enough to eat, though most people scrape the insides out with their teeth and discard the skin, like eating a stalk of sugarcane. Both approaches work.

Three Ways to Cook Moringa Drumsticks

Steam or Boil

Cut pods into sections and drop them into salted boiling water for 10 to 15 minutes until tender. Serve with butter, salt, and pepper. Simple and solid. This is the most beginner-friendly method and a good way to taste what you are working with before adding other flavors.

Curry or Soup

Moringa drumsticks are a classic ingredient in South Indian sambar and curry dishes. Add the sections to your pot when the sauce is already simmering and let them cook until the flesh inside is soft, about 20 minutes. The pods soak up flavor from the broth around them and become one of the best parts of the dish. This is the traditional use and it makes sense once you try it.

Sauté With Garlic

Score young pods lengthwise and toss them in a hot pan with oil, garlic, salt, and red pepper flakes. Cook on medium-high for 8 to 10 minutes until the skins blister slightly. The flesh inside softens and picks up the garlic without getting mushy. Good as a side dish and fast to make.

What About Moringa Seeds Inside the Pod?

Once pods are too mature for eating whole, you can shell them for the seeds. Roasted moringa seeds taste similar to peanuts. They can also be pressed for moringa oil, though that takes more pods than most backyard growers will have at once. If pods go woody before you pick them, save the seeds for replanting or roasting.

For more on what you can do with your moringa harvest, check out the guide on making moringa powder at home and harvesting moringa leaves for best yield.

You can also watch my moringa cooking videos on YouTube to see how these pods look on the tree and in the kitchen.

Key Takeaways

• Pick moringa pods while they snap clean. Woody pods have passed their eating window.
• You do not peel moringa drumsticks. Just cut and cook them directly.
• Steaming, curry, and sauté all work well. The pods absorb surrounding flavors as they cook.
• Overly mature pods are still useful for seeds to replant or roast.

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