We grow and eat it. It can be grown from seed or cuttings. It's a pretty hardy plant that can tolerate a bit of drought. We have one fairly large tree that's growing fine in hard clay soil.
Most parts of the plant is supposedly edible, but we use just the leaves and seed pods.
The leaves have a mild tasting perhaps with a "green" flavor. It's usually added to a lot of soup or stew dishes, but you can use it to supplement many dishes like omelettes or noodle soup for example.
The pods can be harvested anytime when they are young and tender upto mature with a harder green skin. If left to mature the skin become fibrous and woody but the seeds and insides are still soft. When they turn brown, the pods are pretty much only good for seeds (edible).
Below are example of how we use moringa (we call marunggay/malunggay)
One simple dish is Chicken Papaya - https://hawaiifoods.hawaii.edu/recipes.a ... 0002&sid=0
Here's another, it involves winter squash and shrimps:
https://www.fudgin-it.com/2013/05/nutrit ... -kalabasa/
Here a variation of that, using the pods and eggplants:
https://www.foodrecap.net/wp-content/upl ... ay-pod.jpg