Is the elephant food plant edible? A Comprehensive Guide

December 26, 2025 •

4 min read

Over 400 million people globally consume taro (a type of elephant ear) as a food staple, but many species are toxic if not prepared correctly. The edibility of any plant called 'elephant food' is a complex issue that depends entirely on correctly identifying the specific species in question.

Quick Summary

Determining the edibility of plants known as 'elephant food' involves distinguishing between different species. While Elephant Bush (Portulacaria afra) is safe to eat raw, varieties of Elephant Ears (Colocasia and Alocasia) contain toxins and must be thoroughly cooked.

Key Points

Identify Species First: The term 'elephant food plant' can refer to both edible Elephant Bush (Portulacaria afra) and toxic Elephant Ears (Colocasia / Alocasia). Correct identification is paramount for safety.
Elephant Bush is Edible Raw: The leaves of Portulacaria afra are non-toxic, with a pleasant, lemony-sour flavor, and can be eaten raw in salads or cooked in other dishes.
Elephant Ears are Toxic Raw: Many varieties of Elephant Ears (Colocasia, Alocasia) contain toxic calcium oxalate crystals and must never be eaten raw, as they cause intense irritation and swelling.
Proper Cooking is Essential for Taro: For edible Elephant Ear varieties like taro (Colocasia esculenta), thorough cooking (boiling, steaming) is necessary to break down the toxic crystals and make them safe to eat.
Beware of Toxic Look-alikes: The toxic Jade Plant (Crassula ovata) can be mistaken for Elephant Bush, and some ornamental Alocasia varieties are highly poisonous, so caution is needed.
Seek Expert Advice: When in doubt about a plant's identity or preparation, always consult a plant expert and err on the side of caution by not consuming it.

The term “elephant food plant” is a common name applied to several different species, most notably the succulent shrub Portulacaria afra (Elephant Bush) and the large-leafed tropical plants in the Colocasia and Alocasia genera (often called Elephant Ears or Taro). These plants have vastly different levels of edibility and safety, making accurate identification critical before consumption. Misunderstanding this crucial distinction can have serious health consequences.

The Two Primary Plants Known as "Elephant Food"

Portulacaria afra (Elephant Bush / Spekboom)

Native to South Africa, Portulacaria afra is a succulent shrub known by many names, including Elephant Bush, Spekboom, and Porkbush.

Edibility: The leaves are entirely edible and non-toxic, whether consumed raw or cooked. They have a tangy, lemony-sour flavor that makes them a popular addition to salads, soups, and stews in their native region.
Medicinal Uses: Historically, the leaves were chewed to treat sore throats and mouth infections, and the sap was used for skin ailments like insect bites and sunburn.
Other Benefits: This plant is an exceptional carbon-sequestering species and is often used in ecological restoration projects. It is also famously a favorite food of wild elephants, which contributes to its common name.

Colocasia and Alocasia Species (Elephant Ears / Taro)

Many large-leafed plants are referred to as Elephant Ears, including species from the Colocasia and Alocasia genera. While some of these are cultivated as food crops, they are toxic when raw.

Toxicity: All parts of these plants contain needle-shaped calcium oxalate crystals (raphides), which cause intense irritation, burning, and swelling of the mouth and throat if ingested raw. Ingestion can lead to a variety of painful symptoms, including blistering, difficulty swallowing, and excessive drooling.
Edibility: The toxins in edible varieties, such as Colocasia esculenta (Taro), are destroyed by thorough cooking. The corms (underground tubers), leaves, and stems are eaten in many tropical regions after being boiled, steamed, or otherwise heated.
Warning: Not all species are created equal. Some ornamental Alocasia varieties can be highly poisonous, and improper preparation of even edible types can be dangerous. The rule of thumb is, 'if the leaves point up, it's probably an Alocasia; if the leaves point down, it's probably a Colocasia'. Always consult an expert if you are unsure.

Safe Preparation for Edible Varieties

For Colocasia esculenta (Taro), proper cooking is essential to neutralize the toxins. Here are some general preparation guidelines:

Wear Gloves: The sap can cause skin irritation. Wear gloves when handling uncooked corms, leaves, and stems.
Peel the Corm: Remove the outer skin from the corm, similar to a potato.
Soak Raw Parts: Some traditional methods suggest steeping peeled corms in cold water overnight to help reduce acridity.
Cook Thoroughly: Boil, steam, or roast the corms, leaves, or stems until they are tender. The cooking process is what breaks down the harmful calcium oxalate crystals.
Remove Leaf Veins: When preparing the leaves, carefully remove the main veins, as they are often tougher and more concentrated with the irritant.

Warning: Toxic Look-alikes

In addition to the confusion between edible and toxic Elephant Ears, there are other plants that can be mistaken for edible 'elephant food' species.

Jade Plant (Crassula ovata): This common houseplant, sometimes called a money tree, is toxic to humans and pets. Its leaves are thicker and more oval-shaped compared to the smaller, rounder leaves of the edible Elephant Bush (Portulacaria afra).
Other Araceae Family Members: The broader family that includes Colocasia and Alocasia also contains many other poisonous plants. Never forage or consume any plant unless you are 100% certain of its correct identification and preparation requirements.

Comparison Table: Elephant Food Plants


Feature	Portulacaria afra (Elephant Bush)	Colocasia esculenta (Taro/Elephant Ear)	Alocasia spp. (Elephant Ear)	Crassula ovata (Jade Plant)
Raw Edibility	Yes, leaves are safe to eat raw.	No, toxic due to calcium oxalate crystals.	No, highly toxic and dangerous raw.	No, toxic to humans and pets.
Cooked Edibility	Yes, leaves are also used in cooked dishes.	Yes, corms, leaves, and stems are edible after thorough cooking.	Some varieties are edible after cooking, but proper identification is crucial.	No, remains toxic.
Key Characteristics	Small, fleshy, round green leaves; reddish-brown stems; succulent.	Large, heart-shaped leaves that point downward; prominent corm.	Large, heart- or arrow-shaped leaves that point upward; tubers and rhizomes.	Thick, fleshy, oval-shaped leaves; woody stems; classic houseplant.
Cautions	Can be confused with toxic Jade Plant (`Crassula ovata`).	Must be thoroughly cooked to destroy toxic compounds.	Extreme caution is necessary; many varieties are highly poisonous.	Keep away from children and pets.

Conclusion: Prioritize Identification and Proper Preparation

The short answer to the question "is the elephant food plant edible?" is that some plants bearing this name are, while others are toxic. The key is never to assume and to always identify the plant with absolute certainty. Portulacaria afra, the succulent Elephant Bush, is a safe, tangy, and edible plant that can be eaten raw. In contrast, Elephant Ears (Colocasia and Alocasia species) are typically toxic when raw due to calcium oxalate crystals and must be properly cooked to be safe. Since some Alocasia varieties are extremely dangerous and resemble edible types, and other look-alikes like the Jade Plant (Crassula ovata) are toxic, it is crucial to exercise extreme caution. Never forage wild varieties, and if in doubt, avoid consumption entirely. Always rely on a trusted and accurately identified source before using any new plant for food.

For more information on the Elephant Bush, a valuable resource is provided by Wisconsin Horticulture: Elephant Bush, Portulacaria afra - Wisconsin Horticulture

For anyone considering consumption, the motto must always be: identify first, and if dealing with Elephant Ears, cook thoroughly and safely. This will ensure that your culinary exploration remains a pleasant one, free from the painful and dangerous effects of raw calcium oxalate.

Frequently Asked Questions

Yes, the leaves of Portulacaria afra, or Elephant Bush, are non-toxic and can be safely eaten raw. They are known for their tangy, lemony-sour flavor and are often added to salads.

Elephant ear plants (Colocasia and Alocasia species) contain calcium oxalate crystals, which are toxic and cause severe irritation if ingested raw. Thorough cooking is required to break down these crystals and make the plant edible.

No, not all elephant ear plants are safe even after cooking. Some ornamental Alocasia varieties are highly poisonous. Only certain, properly identified species like Colocasia esculenta (Taro) are safe to eat after cooking.

Eating raw elephant ear plant can cause immediate and intense irritation, burning, and swelling of the mouth, throat, and tongue due to the calcium oxalate crystals. Symptoms can include blistering and difficulty swallowing.

Elephant Bush (Portulacaria afra) has smaller, rounder leaves, while the toxic Jade Plant (Crassula ovata) has thicker, more oval-shaped leaves. If in doubt, do not consume it.

Taro is a specific type of elephant ear plant (Colocasia esculenta) that is cultivated for its edible corms, leaves, and stems. It is a commonly consumed variety but, like other elephant ears, must be cooked before eating.

Spekboom is the Afrikaans name for Portulacaria afra, the Elephant Bush. It is an edible succulent known for its sour leaves and exceptional carbon-absorbing properties.