Tag: Cooking with succulents

While many varieties of succulents offer unique culinary flavors and textures, it is critical to know that not all succulents are food safe, and consuming the wrong species can be dangerous. The line between a tasty garnish and a toxic plant is a crucial distinction that every enthusiast must understand before considering consumption.

Native to Southern Africa, the Portulacaria afra, or spekboom, is an ecologically significant plant that has a long history of use by native communities for both culinary and medicinal purposes. Its leaves are indeed edible for humans, but proper identification is crucial to avoid confusion with toxic lookalikes.