Is Sedum Really Edible? The General Consensus
Sedum, commonly known as stonecrop, is a large genus of flowering succulent plants widely used in landscaping and rock gardens. For the most part, many sedum species are considered non-toxic to humans, and some have been used traditionally in culinary and medicinal applications. The leaves and young stems are often described as having a mild, peppery, or slightly sour flavor. However, the issue of edibility is complex, with certain species containing mildly toxic compounds that can cause unpleasant side effects if consumed in large quantities. For this reason, proper identification is not just recommended, it is essential before consuming any part of the plant.
Edible Sedum Varieties
While the entire genus is not universally edible, several species are known to be safe for human consumption, especially when the young leaves and shoots are used. Some of the most commonly mentioned edible varieties include:
- Sedum sarmentosum (Stringy Stonecrop): This creeping ground cover plant is reportedly one of the best-tasting sedum varieties, with edible leaves, stems, and flowers that can be eaten raw throughout the season. It is particularly popular in Korean cooking.
- Sedum spectabile (Showy Stonecrop): Now often classified as Hylotelephium spectabile, this popular garden plant offers crunchy, fleshy leaves and flowers that can be added to salads or used as a garnish.
- Sedum reflexum (Blue Stonecrop/Jenny's Stonecrop): Known for its blue-green foliage, the slightly tart and crunchy leaves are excellent for salads and fresh garnishes.
- Sedum telephium (Orpine/Livelong): Another species often moved to the genus Hylotelephium, the young leaves have a tart, succulent texture, making them a great salad ingredient. They can also be briefly cooked.
- Sedum album (White Stonecrop): The small, succulent leaves have a tart flavor and a slight bitterness. They are best used when young and can be eaten raw or briefly cooked.
- Sedum aizoon: This species is used in traditional medicine and some culinary applications, particularly in Asia.
Potentially Toxic and Mildly Toxic Sedum to Avoid
Crucially, not all sedums are safe to eat, and some can cause adverse reactions. In the Crassulaceae family, to which sedum belongs, other genera like Kalanchoe are highly toxic, which underscores the need for accurate plant identification. Among the sedum genus, there are specific warnings:
- Sedum acre (Biting Stonecrop): True to its name, this species contains high levels of alkaloids and has a potent, acrid, peppery flavor. It is considered mildly toxic and can cause stomach upset, vomiting, and skin irritation in large quantities.
- Sedum rubrotinctum (Jelly Bean Plant): This is a known toxic variety within the sedum genus. While it looks like a fun, edible plant, it should never be consumed by humans or pets.
- Yellow-flowering sedums: Some yellow-flowered sedum varieties are mentioned to have mild toxicity, and it is advised that they should be cooked before eating to moderate their bitterness and potential for causing stomach upset.
Comparison of Common Sedum Varieties
| Feature | Edible Sedums (e.g., S. sarmentosum, S. spectabile) | Toxic/Cautionary Sedums (S. acre, S. rubrotinctum) |
|---|---|---|
| Toxicity | Generally non-toxic in moderate amounts. | Mildly to highly toxic; can cause stomach upset, vomiting. |
| Taste Profile | Mildly peppery, sour, crunchy. Some are nearly bland. | Bitter, acrid, intensely peppery taste (e.g., Biting Stonecrop). |
| Preparation | Often suitable raw in salads or lightly cooked. | Must be avoided completely or cooked, depending on the species and quantity. |
| Appearance | Varies widely by species, from leafy rosettes to trailing stems. | Varies widely, requiring careful identification beyond general appearance. |
| Use | Culinary additions, garnishes, stir-fries. | Ornamental only; must be kept away from children and pets. |
Safe Foraging and Culinary Tips
If you choose to consume sedum, exercising caution is paramount. Here are some guidelines:
- Ensure Positive Identification: Never eat a plant unless you are 100% certain of its identity. The risk of mistaking a toxic plant for an edible one is not worth the potential consequences. When in doubt, leave it out.
- Start with Young Growth: The youngest, most tender leaves and stems typically have the best flavor and are less likely to contain high concentrations of alkaloids.
- Cook Yellow-Flowering Sedums: To be extra safe and to reduce bitterness, briefly cook any yellow-flowering varieties, as they can cause stomach upset if eaten raw in large quantities.
- Consume in Moderation: Even safe varieties can cause gastrointestinal distress if consumed in large quantities. Start with a small amount to see how your body reacts before increasing your intake.
- Source Cleanly: Only harvest from areas free of pesticides, herbicides, and pollutants. Wild plants near roadways or industrial areas should be avoided.
- Consider Cultivated Plants: Growing your own known edible varieties from a reputable nursery is the safest way to ensure a clean, properly identified product.
For more detailed information on plant safety, a list of toxic plants is available from the ASPCA and other poison control centers.
Conclusion: Navigating Sedum's Edibility
So, is sedum edible for humans? The answer is nuanced: yes, many varieties are safe for human consumption, but with important caveats. Correct identification is non-negotiable, as some species are mildly toxic and others are poisonous. While edible types like S. sarmentosum and S. spectabile can add a peppery, succulent crunch to meals, cautionary species like the highly acrid S. acre must be avoided. By adhering to safe foraging practices, starting with small quantities, and focusing on confirmed edible types, enthusiasts can explore the culinary potential of stonecrop while minimizing any risks.
