The Crucial Distinction: Two "Spider Plants"
Before considering consumption, it is critical to understand that the name "spider plant" is a common name that applies to at least two very different plants. The popular houseplant found in homes and gardens worldwide is not the same plant that is consumed as a vegetable in Africa. Proper identification is the most important step for your safety.
The Common Houseplant: Chlorophytum comosum
This is the spider plant most people recognize, famous for its graceful, striped leaves and small, trailing plantlets, or "spiderettes". While Chlorophytum comosum is widely regarded as non-toxic to humans and pets, it is not cultivated as a food source.
- Leaves: Although not poisonous, the leaves lack nutritional value for humans and are not palatable. Ingesting large quantities can cause an upset stomach in people and pets.
- Roots (Rhizomes): The thick, fleshy roots are technically edible and have been reported to have a mild laxative effect in some indigenous communities in South Africa. They are not considered a delicacy or a regular food item.
- Runners and Plantlets: These are essentially miniature versions of the main plant and are not consumed.
The Edible Vegetable: Cleome gynandra
The other plant commonly referred to as a spider plant or spider flower is Cleome gynandra, a traditional vegetable in many parts of Africa, including Kenya and South Africa. This is the plant people eat as a nutritious green.
- Leaves and Young Shoots: The tender leaves and young shoots are the most commonly eaten parts, often cooked in stews or served as a side dish. Older leaves can become bitter, which is why they are often cooked with milk or other ingredients to temper the flavor.
- Flowers: The flowers are also edible and sometimes added to dishes.
- Seeds: Oil can be extracted from the seeds, and the remaining seed cake can be used for animal feed. The seeds are also sometimes used medicinally or fed to birds.
How to Identify Your Spider Plant
Distinguishing between Chlorophytum comosum and Cleome gynandra is straightforward once you know what to look for.
Visual Differences:
- Chlorophytum comosum (Houseplant): Has long, narrow, arching leaves that grow in a dense basal rosette. The leaves can be solid green or variegated with a white stripe. It produces characteristic plantlets on long, wiry stems. The roots are thick and tuberous.
- Cleome gynandra (Vegetable): Features multi-parted leaves, typically with 3, 5, or 7 leaflets radiating from the tip of the leaf stalk. Its flowers are typically white or pink, and its stems can be sticky and have longitudinal lines.
Preparation and Consumption of Cleome gynandra
If you have correctly identified Cleome gynandra, the tender leaves and shoots are the most common part to prepare. Remember, the leaves' bitterness increases with age, so harvesting young, soft leaves is best.
Common Cooking Methods:
- Boiling: The leaves are often boiled, sometimes with the water discarded to reduce bitterness, and then added to stews or other dishes.
- Adding to Stews: In many traditions, the leaves are cooked in soups or stews with other vegetables and ingredients like milk or peanut butter to enhance flavor.
- Drying: Leaves can be blanched, dried, and stored for later use, though this can reduce nutritional value.
Safety Precautions When Eating Foraged Plants
Whether harvesting from the wild or a garden, remember these safety rules:
- Never eat a plant unless you are 100% certain of its identity. Misidentification can be dangerous, if not fatal. The differences between Chlorophytum and Cleome are clear, but other plants could potentially be confused with either.
- Avoid plants near roadsides or industrial areas. They may have absorbed pollutants and heavy metals from the soil.
- Do not consume plants treated with pesticides or herbicides. If harvesting from a garden, ensure no chemical treatments have been used.
- For Cleome gynandra, cooking is crucial. It contains compounds like hydrocyanic acid that are removed during boiling, especially for 15 minutes or more.
- Always start with small quantities. Even for known edible plants, test your body's reaction before consuming a large meal.
Edibility Comparison: Chlorophytum vs. Cleome
| Feature | Chlorophytum comosum (Houseplant) | Cleome gynandra (Vegetable) |
|---|---|---|
| Toxicity | Non-toxic to humans and pets | Edible, but contains compounds requiring proper cooking |
| Edible Parts | Non-palatable leaves; edible roots (laxative effect) | Leaves, shoots, flowers, seeds |
| Common Use | Ornamental houseplant, air purifier | Cooked vegetable, traditional medicine |
| Leaf Appearance | Narrow, solid or striped, basal rosette | Multi-parted leaflets (3, 5, or 7) |
| Primary Habitat | Cultivated indoor plant, native to South Africa | Traditional African vegetable, grows wild and cultivated |
Conclusion: Know Your Species
The question of what part of the spider plant is edible has a simple but vital answer: it depends entirely on the species. The beloved houseplant is non-toxic but offers no culinary benefit, while the African vegetable is a rich and healthy food source. For anyone considering foraging or eating a spider plant, proper identification is not just a gardening detail—it is an essential safety requirement. By understanding the key differences and following necessary precautions, you can distinguish between your decorative houseplant and a true edible green. Find more information on edible wild plants at Edible Wild Food.
What part of the spider plant is edible?
Can you eat spider plant leaves?
Leaves: The leaves of the edible Cleome gynandra are a common vegetable, often cooked in stews or side dishes. The leaves of the ornamental houseplant Chlorophytum comosum are not meant for consumption but are non-toxic.
Are the roots of a spider plant edible?
Roots (Rhizomes): The thick, tuberous roots of the common houseplant Chlorophytum comosum are technically edible and have been used in some indigenous practices, though they can have a mild laxative effect and are not part of the standard diet.
Are spider plant flowers edible?
Flowers: The flowers of the edible Cleome gynandra are edible and sometimes cooked with the leaves.
Is the common houseplant spider plant edible?
Common Houseplant: No, the common ornamental houseplant (Chlorophytum comosum) is not considered an edible food source, although it is non-toxic.
How can I tell the difference between the edible and ornamental spider plants?
Species Identification: You can differentiate by looking at the leaves. The edible Cleome gynandra has compound leaves with 3-7 leaflets, while the ornamental Chlorophytum comosum has long, simple, grassy leaves, often with variegation.
Is the edible spider plant nutritious?
Nutritional Value: Yes, the edible spider plant (Cleome gynandra) is known to be rich in nutrients such as beta-carotene, folic acid, vitamin C, and calcium.
Do I need to cook the edible spider plant before eating it?
Cooking: Yes, it is recommended to cook the edible Cleome gynandra to remove or neutralize potentially harmful compounds, with boiling for at least 15 minutes often suggested.
