Spekboom is nutritious, water‑wise and edible-so why aren't more South Africans eating it?
Scientists are investigating the potential of the South African succulent 'spekboom' as a sustainable and nutritious food source. Research indicates that the plant is high in vitamin C and palatable when cooked, though public awareness of its culinary uses remains low.
Why it matters
Promoting underused indigenous plants like spekboom could improve food security and environmental sustainability in arid regions.
by Alba du Toit, Faith Matiza Ruzengwe, The Conversation
edited by Lisa Lock , reviewed by Andrew Zinin
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:
Add as preferred source Credit: Erik Mclean from Pexels 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.
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