Is it Safe to Eat Spekboom? A Guide to the Edible "Elephant Bush"

December 30, 2025 •

3 min read

Spekboom (Portulacaria afra), also known as "elephant bush," is a carbon-absorbing wonder plant that is also safe for human consumption. This versatile succulent, native to Southern Africa, offers a zesty, lemony flavor and is packed with Vitamin C. However, while safe, it should be consumed in moderation due to its natural acidity and oxalate content.

Quick Summary

Spekboom, or elephant bush, is a succulent with high vitamin C that is edible for humans and pets, known for its tangy taste in salads and stews. Excessive intake may cause mild stomach discomfort, but it is generally considered non-toxic.

Key Points

Edible Succulent: Spekboom (Portulacaria afra) is edible and safe for human consumption in moderate amounts, with a refreshing, lemony flavor.
Rich in Nutrients: The leaves are a good source of Vitamin C, manganese, cobalt, and magnesium, offering immune-boosting benefits.
Distinguish from Toxic Jade: It's crucial to correctly identify spekboom by its smaller, rounder leaves and reddish stems to avoid confusion with the toxic Jade plant (Crassula ovata).
Limit Large Quantities: Due to its natural acidity and oxalate content, consuming spekboom in large quantities may cause mild stomach discomfort in some individuals.
Versatile Culinary Use: Fresh leaves can be added to salads, stews, and sauces, or used as a garnish for drinks.
Hydrating and Medicinal Properties: Historically used to treat dehydration, soothe skin ailments, and relieve sore throats, the plant has high moisture content.

The Surprising Safety of Spekboom

Is it safe to eat spekboom? The short answer is yes, spekboom (Portulacaria afra) is not only safe for human consumption but is also a nutritious, edible plant. Often mistaken for the toxic Jade plant (Crassula ovata), spekboom is a distinct species with a long history of traditional use in Southern Africa. Its small, juicy leaves have a tart, lemony taste that changes in intensity throughout the day, becoming less acidic in the evening. This makes it a unique and flavorful addition to various dishes.

Nutritional and Medicinal Benefits

Spekboom leaves are not just a garnish; they are a nutritional powerhouse. They contain a notable amount of Vitamin C, antioxidants, and other essential minerals like manganese, cobalt, and magnesium. Historically, indigenous communities have used spekboom for various medicinal purposes, leveraging its properties for hydration and skin soothing.

High in Vitamin C: Boosts the immune system and acts as an antioxidant.
Rich in Minerals: Provides manganese, cobalt, and magnesium.
Natural Hydrator: Chewing the leaves can help alleviate thirst, exhaustion, and dehydration due to their high moisture content.
Antiseptic Properties: Crushed or juiced leaves have traditionally been used to treat skin ailments like blisters, sunburns, rashes, and insect stings.

Identification: How to Tell Spekboom from Toxic Jade

One of the most important aspects of consuming spekboom is proper identification. The visual similarity to the common Jade plant (Crassula ovata), which is toxic, can cause confusion. Here is a simple guide to help distinguish them:

Leaf Shape: Spekboom has smaller, rounder, and plumper leaves. Jade plant leaves are larger, thicker, and more oval-shaped.
Stem Color: Spekboom typically has a reddish-brown, more delicate stem. The Jade plant's stem is thicker and woody.
Taste: Spekboom has a zesty, lemony flavor, whereas the Jade plant is bitter and inedible. (Do not taste-test if you are unsure of the plant's identity).

How to Prepare and Use Spekboom

For culinary use, spekboom should be prepared properly to ensure safety and enjoyment. Always harvest from a clean source, preferably your own garden or a reputable nursery, to avoid contamination from pesticides or pollutants. Never harvest from the wild where it is illegal.

Wash Thoroughly: Rinse the leaves under cold water to remove any dirt or residue.
Use Fresh Leaves: Spekboom is best enjoyed fresh to appreciate its tangy flavor and preserve its high vitamin C content.
Use Sparingly: As with any new food, start with a small amount. Its natural acidity and oxalate content can cause mild stomach upset in sensitive individuals if consumed in large quantities.

Culinary Applications

Spekboom's lemony flavor makes it a versatile ingredient in the kitchen. Here are a few ways to incorporate it into your cooking:

Salads: Add fresh, washed leaves to your favorite salad for a zesty, vitamin-rich crunch.
Soups and Stews: A sprig of spekboom can enhance the flavor of winter stews and soups.
Garnish: Use the leaves as a vibrant, tangy garnish for cocktails or other dishes.
Sauces: Chop the leaves finely and mix them into sauces or dressings for a unique twist.

Spekboom vs. Other Edible Succulents: A Comparison

To better understand spekboom's profile, here is a comparison with other common edible plants:


Feature	Spekboom (Portulacaria afra)	Common Purslane (Portulaca oleracea)	Aloe Vera (Aloe barbadensis)
Toxicity	Non-toxic, safe in moderation.	Non-toxic, commonly eaten.	Edible gel; skin is toxic.
Flavor	Zesty, lemony, and tart.	Slightly tangy, peppery, or sour.	Bitter, with a clean, watery finish.
Nutrients	High in Vitamin C, magnesium.	High in Omega-3 fatty acids, Vitamin A.	High in vitamins, minerals, and antioxidants.
Primary Use	Culinary addition, garnish, medicinal.	Salads, cooked greens, stir-fries.	Medicinal (gel for skin), health drinks.
Consumption Note	Moderate intake recommended.	Can be consumed in larger quantities.	Only the inner gel is safe to consume.

Conclusion: A Safe and Sustainable Choice

So, is it safe to eat spekboom? The overwhelming consensus from botanists, nutritional studies, and traditional knowledge confirms its safety when consumed responsibly. Its nutritional value, hydrating properties, and potential medicinal uses make it an excellent addition to a mindful diet. However, it is crucial to properly identify the plant and avoid excessive consumption to prevent mild gastrointestinal discomfort. When prepared and enjoyed in moderation, spekboom is a safe, sustainable, and delicious succulent to explore in your culinary adventures.

For more information on sustainable and conscious eating, explore the archives of the Slow Food Foundation at www.fondazioneslowfood.com for further reading on the Spekboom's history and cultural significance.

Frequently Asked Questions

Yes, you can eat spekboom leaves raw. They have a zesty, lemony flavor and are often added to salads.

No, the flavor of spekboom leaves changes depending on the time of day. They are more acidic and tart in the morning and milder in the evening.

Yes, spekboom (Portulacaria afra) is generally non-toxic and safe for pets like cats and dogs, though excessive ingestion might cause mild stomach upset.

You can add spekboom to a variety of dishes. Use the leaves fresh in salads, chop them into sauces, or add a sprig to soups and stews for a zesty note.

While visually similar, spekboom (Portulacaria afra) is edible and has smaller, rounder leaves and a reddish stem. The common Jade plant (Crassula ovata) is toxic and has thicker, more oval-shaped leaves.

Yes, spekboom has a high moisture content. Chewing on the juicy leaves has been used traditionally to help quench thirst and treat dehydration.

In large quantities, spekboom's natural acidity and oxalate content could cause mild stomach discomfort in sensitive individuals, so moderation is key.