This article has been reviewed according to Science X's editorial process and policies. Editors have highlighted the following attributes while ensuring the content's credibility: Spekboom (Portulacaria afra) is an easy-to-grow succulent shrub, small tree or hedge. In the wild, it grows naturally as tall as five meters (16 feet) on steep slopes and rocky hillsides in the Karoo and Eastern Cape regions of South Africa, where it helps stabilize soil and prevent erosion.
It's also a champion of carbon sequestration—removing carbon dioxide from the atmosphere. Because its fleshy green leaves store an exceptionally high average moisture content of more than 93%, spekboom is also a natural water source for both people and wildlife in arid regions. But what about eating spekboom for dinner?
We are scientists who explore how underused indigenous plants, crops and insects can become safe, nutritious and appealing foods. We already know that spekboom is a good source of vitamin C. So we set out to do two things.
First, we tested the color, appearance, texture, moisture, acidity and vitamin C content of raw spekboom leaves and leaves that had been baked, stir-fried, steamed or blanched. We wanted to see how cooking changed the leaves and whether they could be prepared and eaten like other leafy vegetables. Second, we explored what consumers knew about spekboom as a food and whether they would be willing to eat it.
Our research found that cooking made spekboom leaves lighter and softer while maintaining qualities similar to other leafy green vegetables. Although the people we surveyed knew little about spekboom as a food, most were willing to eat and buy it, even though they hadn't tried it. Raw spekboom leaves are juicy and crunchy, with a sharp taste similar to lemon juice.
Their natural acidity makes them useful in both raw and cooked dishes because it balances sweetness and spices. The leaves can be eaten fresh or used to make tangy relishes, crunchy pickles and sweet preserves. But to broaden the consumption of spekboom, we needed to find the best way of cooking it in everyday meals.
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