Care should be taken, as the growing conditions for morning glory are often home to a parasitic fluke so it is wise to wash them thoroughly and never eat in its raw state.

The best way to cook morning glory is stir-fried in a hot wok; they can stand the fierce heat of the flame as well as fiery ingredients such as chilli and garlic. They are excellent as a vegetable side dish in their own right or as part of a noodle combination or floating in a chicken or seafood broth. Simply cut the stems into bite size pieces and cook first adding the shredded leaves at the end of the cooking.