The Malunggay, with all its virtues, is very perishable. In two to three days, the leaves fall off the stem and dry up. In order, therefore, to preserve the Malunggay and all its benefits it is recommended that it be processed and made into coffee or tea. Consequently Malunggay may be imbibed leisurely and preserved for a long period of time. This episode shows how to make Malunggay coffee and tea.

This process was developed by the Department of Agriculture Biotech Program and is demonstrated in this video.