Scientists test edible spekboom leaves for South African consumption
Researchers in South Africa are investigating whether the native succulent spekboom can become a common food source after testing its nutritional value and consumer appeal.
Nutritional properties of the plant
Spekboom grows naturally on steep slopes in the Karoo and Eastern Cape regions. The shrub stores more than 93 percent moisture in its fleshy green leaves. It acts as a natural water source for people and wildlife in arid areas.
Cooking methods and texture changes
Scientists tested raw spekboom leaves alongside versions that had been baked or steamed. Cooking made the leaves lighter and softer while maintaining similar qualities to other vegetables. The team also measured vitamin C content across different preparation styles.
Consumer willingness to eat it
The research explored what consumers knew about spekboom as a food option. Investigators wanted to see if people would be willing to eat the plant for dinner. Results showed interest in making this underused indigenous plant a safe and appealing food.
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