g'day paradisi,

from what i have been told you can use the whole plant, be interesting to see other posts from those who use it say.

len

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the web address will change soon but the e/mail address will remain current.

Seeds are widely used to flavour curries, rice dishes, cakes, custards, fruit desserts, breads, biscuits, meat, poultry, fish and confectionery. Add a little crushed seed to tea or coffee. Pods are used whole or split in dishes made from pulses, and although they are neutral in flavour, they impart an unpleasant bitterness when left in dishes. The leaves can be used as a bed for serving rice on, or to wrap fish or other foods for baking. They can be added to stews or the water in which you cook rice etc to add flavour much as you'd add a bay leaf - actually a piece about the size of a bay leaf is used, because those leaves are large!! They are a bit tough to be eaten, however, just use them to add flavour.

It is the seeds which are mainly used, and they are the parts which are used medicinally.

Late chime in here. As Daisyduckworth mentioned, the leaves can be used to wrap fish in. I've had this at a family home in Singapore and it's delicious.